"We sent Mexican students to Luis' school in San Sebastian, and he sponsored the community we had here and sent chefs back," San Roman summarizes. "In the distance from Mexico, we are left with a cold feeling and with the pending task of bringing this community together," they have justified.
"When I saw what they did in the Basque Country and returned home, I embraced what I was doing to share it with the world. That's what drives a great master," extols Zapotic chef Abigail Mendoza.