Claudia Albertina Ruiz Sántiz From Iron Chef Mexico, Where Is She Now?

Iron Chef competition hosted by Claudia Albertina Ruiz Sántz

Claudia Albertina Ruiz Sántiz was one of the first Tsotzil cooks to gain international recognition, and she did so by defying the societal expectations imposed on her from a young age. Claudia entered “Iron Chef: Mexico” and gave a cooking challenge to Chef Gabriela Ruiz to establish her place in culinary history and show the rest of the world what she’s capable of. The two chefs and their teams were given cocoa as an item to use as a secret ingredient, and they had to create five dishes influenced by Mexican street cuisine.

After the first twenty minutes had passed, it was time for the cooks to present their first dish, and the contestants presented the three judges with some delicious dishes. Claudia was the winner and finished with 19 points, while Gabriela finished in second place with 15 points. After the allotted time for cooking has passed, the judges are shown the remaining dishes prepared and created by both chefs to win the competition.

In the end, Claudia had a total score of 94 points, which was two points higher than Iron Chef Gabriela’s score, giving her the win. Claudia was the first cook in the show’s inaugural season to win against an Iron Chef, but she was not allowed to advance to the season finale because Claudette Zepeda scored 95 points against Iron Chef Francisco Ruano. This meant that Claudia did not advance to the season finale. However, her amazing cooking skills have led her to develop a large following, many of whom are inquisitive about Claudia’s current whereabouts due to their admiration for her past successes in the kitchen. If you find yourself in the same situation, then the information we have to offer is perfect for you!

Claudia began to challenge the traditions of her native culture when she was very young. Girls are often viewed as potential future wives and mothers, which can make it difficult for them to reach their full potential. Claudia shared with us that “everyone told me that after school I had to get married, but at 14 I refused, and I enrolled at the Universidad de Ciencias y Artes de Chiapas” (Universidad de Ciencias y Artes of Chiapas University). “It was a rebellious choice, I admit, and it wasn’t easy for my family, but it was really important for me,” he explained.

He went on to say, “I haven’t lost my respect for tradition, especially in the kitchen,” which is really interesting. When I was still studying, I developed a strategy to pay more attention to foods that are part of the indigenous tradition of Chiapas but are not served in most Mexican restaurants. When the time came for me to choose a topic for my thesis, I realized that I had to write a cookbook in two languages, Spanish and Tzotzil, the native language of the indigenous people living in my region, so that the gastronomic knowledge of the community imperishable. I chose to do this to ensure that the gastronomic knowledge of the community is not lost.

Because of his thesis, he was able to talk to Enrique Olivera, the head chef at the famous Pujol restaurant in Mexico City. Enrique Olivera invited him to join his crew. Claudia started working in the nation’s capital more than a week after she received her diploma.

He said, “It wasn’t easy in Mexico City,” and I believe him. “I was subjected to severe discrimination due to the fact that I am both a woman and an indigenous person. But I didn’t give up. I was given the opportunity to work at Máximo, headed by Eduardo Garcá, who is widely regarded as one of the top chefs in Mexico and the world. After that, I worked at Restaurante DUO Salado y Dulce, owned and operated by Estefana Robles and David Müller. Then, in July of 2016, I returned to San Cristobal de las Casas, where I used to live, and started my own restaurant called Kokon. The word “epazote” comes from the Tzotzil language, and it was originally used to refer to the native plant used to make infusions.

Through his cooking, he aims to promote and preserve the traditional cuisine of the indigenous people of Chiapas, and he aims to do this by providing a menu that highlights the culinary specialties of the region.

In accordance with the principles promoted by the Slow Food movement, I only source my ingredients from nearby artisans and farmers who operate on a small scale. As an Alliance cook, I am a member of Slow Food. Being part of this network is very important to me because it allows me to give value not only to the fruit of my land, but also to my native roots. Mexican chefs often ignore things traditionally used by the country’s natives. Since we can now get food from all over the world, we no longer think about traditional Mexican and Chiapaneca dishes. Coffee, cocoa, and cheese are three commodities commonly associated with Chiapas; however, the region has much more to offer besides those three products.

Claudia looks forward to continuing her work and has upcoming projects that she is very excited about. In this section, he gives us two dishes that call for beans.

What Happened to Claudia Albertina Ruiz Sántiz?

At the time of this writing, Claudia Albertina Ruiz Sántiz appears laser-focused on her professional life and the goal she has made her life’s work to promote traditional Mexican cuisine. Claudia runs a restaurant in the area known as Claudia Sántiz. The restaurant is located in San Juan Chamula, Chiapas, Mexico and serves authentic Mexican cuisine. Kokonó is his other restaurant, which he refers to as a “project,” and it specializes in the cuisine of the indigenous populations found within the Mexican state of Chiapas. In an effort to give something back to the community, Kokonó sources its vegetables from smaller local farms in the area. His other restaurant, called Albertina, runs the same way.

As one of a small group of young chefs, Claudia Sántiz helps introduce people around the world to the diverse flavors and preparation styles of traditional Mexican cuisine. Join us for an evening of conversation with Chef Claudia, along with food systems scientists Helda Morales and Bruce Ferguson, as we explore the ways her roots in a Tstotsil Maya community inform the work he does as a cook and restaurant owner. Concerned about the rapid changes taking place in local food and farming systems, Claudia refocused her culinary practice to emphasize respect for human health, cultural traditions, and the environment. Her life story and the struggles she had to overcome as an indigenous woman reflect the larger dynamics of power and forms of resistance present in our food systems. Register for this event, which will happen soon, here.

In recognition of the important role she has in influencing how people around the world eat and drink, Claudia has been included in the 50 Next 2021 list. Claudia is currently a prominent figure in the culinary sector as a direct result of her achievements in this field. Even more impressive is the fact that TEDxUPAEP asked him to speak about his experiences and opinions on April 22, 2022. His recent presence on “Iron Chef: Mexico” will almost certainly contribute to the chef’s celebrity status . It does not appear that he was involved in any form of romantic connection at the time this essay was written. We wish him well in his future endeavors and wish him the best in all aspects of his life.