Chef Mavi

21/10/2026

Once upon a day!

A Day with the Great Mexican Chef: Mavi Graf

11/10/2026

After 16 days in Italy, Kirk and I finally made it home.

We left Cristina and Miche’s gorgeous apartment in Milan on Tuesday and 24 hours later, after traveling Milan → Madrid → Mexico City → Puerto Vallarta, we walked through our front door, exhausted, ready for a shower, and—of course—hungry.

After cleaning up, unpacking and putting things away, I walked into my kitchen, which I had missed terribly while we were away.

I opened the freezer and found some vegetables I had cut before we left. In the refrigerator there were onions, garlic, a little mozzarella, some Parmigiano-Reggiano, and a small piece of cheddar. I had beautiful basil plants growing outside, a little rice in the pantry, butter and olive oil, four poached tomatoes, and half a chile cola de rata.

I had no recipe, I simply started cooking. And somehow, after traveling all the way to Italy, I made the most delicious vegetable risotto with what I already had at home. I was inspired by the flavors of La Bella Italia and so happy to be home. If you would like to have te recipe just said so, and I will happily share it with you!

17/09/2026

Take the time, turn up the volume and enjoy Huapango de Moncayo and the fabulous Amalia Hernandez Ballet on their 60’th Anniversary. I have had the privilege of seeing their performance a few times, and this continues being my favorite one.

"Huapango" cuadro coreográfico ejecutado por el Ballet Folklórico d...

17/09/2026

I’m always on the hunt for dishes that strike that sweet spot between tradition and innovation—and tonight, pure improvisation delivered!
With a trip to Italy right around the corner, to visit our daughter and her husband’s family, dinner was all about clearing out the fridge and freezer. I found some beautiful local sea bass fillets, but no tortillas in sight (and it’s far too hot out to be making them from scratch today!).
The plot twist? A package of sopes shells hiding in the back.
I whipped up crispy Sea Bass Chicharron Sopes, and they were an absolute hit! Topped them off with:
Creamy avocado fresh off our Marina Sol tree
Tangy pickled red onions with habanero
Fresh salsa Mexicana & vibrant salsa verde
A crisp mixture of shredded lettuce, radish, and carrot
Paired with a cold bottle of Doña Dolores Reserva, Kirk and I couldn’t have asked for a better pre-trip dinner. Absolute perfection! 🐟🇲🇽🍷

15/09/2026

Proud of this amazing Morenita Experience!! ❤️🇲🇽

12/09/2026

37 years of celebrating life together: Our anniversary dinner

Last night we marked a very special milestone with a dinner made straight from the heart, blending the freshness of Italian cuisine with the vibrant flavors of Mexico.

• Appetizer: Ripe tomato and juicy peach salad with creamy burrata, a drizzle of white truffle oil, and fresh basil, and Kirk’s absolute favorite!
• Main Course: Pan-seared salmon filet, golden and crisp on top while perfectly soft and juicy inside, seasoned with green lime zest, fresh lime juice, garlic, and olive oil. Served over a zesty mix of diced jalapeño and manzano peppers, tossed with lime and olive oil, and finished with Maldon sea salt flakes.
• Side: Roasted zucchini and sweet sautéed corn.
• Dessert: Creamy cheesecake with delicate guava notes.
• W**e Pairing: Orange W**e from Dominio de las Abejas (Valle de Guadalupe), whose structure and freshness complemented the evening beautifully. (Even the sky turned orange for us)

So happy with where we are, grateful for all the time we’ve shared, and excited for everything yet to come! 🧡

30/08/2026

Summer on a plate.
Tonight I did not want to lit the stove, dinner consisted in wild salmon cured for 25 minutes in sea salt, sugar, and a triple-citrus zest (lime, orange, and lemon). Rinsed, sliced razor-thin, and laid over a vibrant sauce of fresh mango (still in Season in the region), chile manzano, citrus juices, and Maldon salt flakes.
Then topped with crisp cucumbers from San Jose Del Valle (José Luis and Alejandra Palomera farms), Yahualica peppers, radish, fresh mango, orange supremes, and avocado freshly picked from our Marina Sol tree (of course!). Finished with a rich drizzle of extra virgin olive oil from Valle de Guadalupe and garnished with homegrown basil and chive blossoms
Paired with an unforgettable Mexican white from Finca La Carrodilla that tied the whole evening together. We are happy! 😃❤️🇲🇽

25/08/2026

A typical Barbecue or as we know it here: Carne Asada, consists in grilled meat and all of the traditional fixings. My favorite is Arrachera, and I usually serve it with guacamole, salsa Mexicana (Pico de gallo), pickled red onions with Habanero pepper, Quesadillas with Adobera cheese, roasted spring onions, refried beans, Salsa Macha, and obviously home-made corn tortillas. This menu makes for the most espectacular Sunday Comida Familiar and it is a must in a lot of our reunions with friends and family by the pool.

23/08/2026

Sopes.
México in a bite!

This humble Mexican dish is a beautiful celebration of tradition, freshness, and flavor.

Central Mexico is blessed with an incredible variety of wild mushrooms, and I cooked a selection of them with fragrant epazote growing right on my patio—each mushroom bringing its own unique texture and earthy character, from delicate wild mushrooms to the deep, savory notes of huitlacoche.

I topped the sopes with thinly sliced cactus and a bright, spicy salsa made with chile Puya and tomatillos. Then came a little burst of freshness: white onion quick-pickled with lime juice, green habanero, and fresh oregano from my garden.

And, of course, a light shower of one of my favorite Mexican cheeses: queso doble crema from Chiapas. Whenever I visit Mexico City, I make sure to bring home a few one-kilo blocks of this wonderful cheese. It is soft, slightly tangy, wonderfully crumbly, and absolutely delicious—perfect for finishing antojitos like these.

Every bite is an explosion of earthy, smoky, spicy, tangy, and fresh flavors.

And a few edible flowers from the garden make these little sopes as beautiful as they are delicious.

Simple ingredients. Mexican soul. A whole garden on a plate. 🇲🇽❤️

20/08/2026

For as long as I can remember, I’ve had a ritual I never compromise on: hand-picking every single fruit, vegetable, and herb myself.
Touching, smelling, inspecting, and sometimes even tasting... To me, the art of cooking doesn’t start at the stove; it starts at the market. This total dedication is the only way I can guarantee absolute freshness and uncompromised quality in every dish.
Whether it’s a simple meal at home for Kirk and me, an intimate Private Chef experience for 6, 8, or 10 guests, or a large Catering event for 150 people... the rule never changes. NO ONE else does the shopping for me. Always, without exception, every ingredient is personally selected by me.
Quality is never delegated. From my hands to your table.