Chef Ana Garcia is the New "Spokeschef" for IMUSA Cookware

Past Women Entrepreneurs-The Secrets of Success radio show guest, Chef Ana Garcia, the owner and operator of La Villa Bonita Cooking School and Culinary Hotel in Tepoztlan, Mexico, has just signed a Spokeschef agreement with Hispanic cookware giant IMUSA USA to develop and promote a series of authentic Mexican recipes utilizing cookware and utensils designed for the Mexican kitchen by IMUSA USA.

Starting in November, Chef Ana’s original recipes will be available on the IMUSA USA website recipe page; and a series of recipe cards featuring Chef Ana’s recipes will accompany each corresponding IMUSA cookware vessel at the retail level.

Click here to listen to Chef Ana's interview on "Women Entrepreneurs - The Secrets of Success" radio show.

Here’s an easy, 3-step Salsa recipe from Chef Ana:

Salsa de Molcajete
Tomato and Jalapeño Salsa

(makes 2 cups)


1 clove of garlic, roasted

1 teaspoon salt

1 pinch of cumin

1 pinch of black pepper corns

1 to 4 chiles serranos or jalapeños roasted and peeled

2 roma or saladet tomatoes, roasted and peeled

¼ cup of beer

1 teaspoon of apple cider vinegar


1. After roasting the garlic, chilies, onions and tomatoes in a very hot pan crush the ingredients one by one in the “molcajete,” (Mexican mortar and pestle) starting with all of the spices and the garlic.

2. Then add the rest of the ingredients one-by-one and crush. For example, add 1 chile and crush until smooth, then add the next chile and crush. Keep adding one ingredient at a time and crush until you have added all of them

3. Finally add the beer and cider.

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