Creator & Executive Chef

Gochu Libre Kantina was a space where I finally let two parts of myself speak at the same time—my Mexican roots and my deep admiration for Korean culture. It was more than a restaurant. It was a concept built from scratch, a place where I could blend heritage and emotion with technique and instinct.

From the name and visual identity to the entire food program, every detail was shaped by my voice. The menu was a reflection of personal stories and creative freedom. I brought together ingredients that had meaning, not just flavor. Dishes like the Asada Bulgogi Taco, Dak Al Pastor, and Seoul-nitas were more than fusions—they were expressions of memory, migration, and reinvention.

The Gamja Jeon, my version of a crispy potato pancake, became a quiet favorite. The Ramyeon-Birria, a soulful collision of broth, heat, and comfort, was a dish that made people stop and feel.

Gochu Libre was where I got to create without holding back—to imagine beyond categories. I didn’t want to copy traditions—I wanted to celebrate them, reinterpret them, and respect them by telling my own truth through them.

It gave me the chance to express my voice without holding back—and it continues to remind me of the kind of work that feels true: creative, personal, and rooted in something real.

Ramyeon

Birria