The journey of Mixiote…

Mexico's gastronomy has a reputation for its huge diversity, unfortunately a lot of these dishes stay in their respective regions and never make it ot the US market. Growing up in Mexico City, we quickly found out that mixiotes are one of Mexico's best kept secrets.

My son and I immigrated to San Francisco 15 years ago. We both always had a passion for our traditional Mexican food and discovering new exciting flavors that we were exposed to once we arrived to the U.S. Our business was born from the idea to bring a dish from our homeland and sharing it with our new home. Mixiote carptures the flavors of Mexico in a very unique way that is rarely found in other types of Mexican food.

The dream of owning my own company was a fruition of hardwork through San Francisco’s incubator kitchen, La Cocina. There I learned the skill needed to open and run my very own food company. We use the professional kitchen and equipment at La Cocina for all of our events.

We also try to always bring you a varied customizeable menu that cover most types of diets or a combination of them. We do our best to always use as many local ingredients to our food, this bring your event closer to the farm to table experience. We are regulars at most Farmer’s Makets in San Francisco.

Alma Rodriguez

Chef / Owner of Mixiote.

La Cocina helped me learn the ins and outs of the food industry specially in such a diverse place as it the Bay Area. Through their rigurous program I was able to overcome the fears own opening a new business. There, I also learned the skills of delivering all of my cients the professional service that they expect from any business.

Bringing a small piece of our culture and food to all of our events is what makes this business such a pleasure. And sharing a small portion of our culture makes it a dream come true.