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Gaby Thinks It Food

Casa
Mexico
Mexico City
Gaby Thinks It Food

Sharing my food finds and food combinations to encourage mindful and creative cooking activities in YOUR kitchen. Feed too food Good. Finesse your Cooks.

Gaby Thinks It Food

04/09/2026

Welcome to your guide on Parrot Fish and Balck Fin Tuna Ceviche. Once caught, fillet straight away for freshest results.

Debone, Descale

Slice Dice and Taste

Alex’s recipe: SALT and LIME. Jalapeño, Red Onion…

Maracuya = Passion Fruit

Tomatoes and Celantro. Pelicans wait for there piece.

Essential ingredients for texture and sweetness: Pinapple with Acocado cubes.

Topped off with Plantain chips and smiles

03/08/2016 :)

15/08/2026

Ojo Del Pacífico
Accomodation Piece: Ocean to Forest improvisation

Being here where I called home for 7 weeks working on a shipping container face as a canvas was a task that taught me:
- Time is worth taking when it’s something you love and frustration is part of that time
- Improvisation helps overcome doubt and expectation, as you have nothing to compare!
- I like tangible achievements, a product created as “the trophy”

It’s cool to see your hours of work in one place. It’s satisfying. Much like a dish you plan out and prep and test before it goes to your customer. That feeling feels worth your time.

Between the paint I was in the water, practising a new skill I’ve been longing to put time into: Surfing!
This is a tangible skill in practice, and your “trophy” is a nice wave you caught. Which doesn’t happen all too often (at least for me right now).

But this mixture of practicing a skill I’ve done forever (painting) and learning a new one (surfing) unintentionally fed each other, while only really finding that out once I was out of the intensity of both.

Here’s my idea of what a beach to forest with a moto driving through could look like. All thanks to Ray for his trust in my brush :)))

23/06/2026

No need for explanation when you have demonstration.

Chicharrones with Plantain Lime and Salt.

A Nicaraguan staple within the household and a source of income for retail, Fernando’s family happens to be particularly popular. Feel lucky to be a part of this batch :)

Pork Fat from Skin

Collecting rendered fat

Caramelisation

The chicken koop

Chicharrones = Pork Rinds

Plátano = Plantain

Franchesco Farm Members

:)

Shanti y baguette 🥖

03/06/2026

MEP:
- Practice ovals
- Digest Oyster Shucking Masterclass notes ft Eddy and Jess
- Sketch a plate: plane food
- Draw a lunch

Learn through play and practice, reminiscing on a day learning to shuck w Eddy and how to make donuts w elderflower créam pate n green jam. Genius.

Doodles to cement steps you can only notice through witnessing. Try oysters w crispy chilly oil omg.

29/05/2026

Galea Restaurant, Mexico City
April ‘26.
Our 2nd round of the 9-day stage was in the Galea kitchen, helping with foundational prep for lunch and dinner. Being served mini plates of their menu with an explanation of each. From already having insight around a single Tortolini, the dishes meant more than just their indulgent taste. Which, obviously, was more than perfect. —
Rafa ( )grew up in North Mexico City, where his cheffing career started too. He moved to New York to get more movement in his ambition to own his own place one day and went through a hardship process like most Michelin chefs would, but it’s where he claimed he was shaped and found his placement in the food world—that’s where he worked for Michelle (), where their powers collided. Michelle grew up in New York and harnessed her natural talent through intense kitchens and scientific bakes. Both their burning desires created Galea, an Italian-Mexican fine-dining restaurant. Michelle has since been the driving force behind Iddis Bakery (), also in the City, where her childhood palette is expressed freely and is part of Galeas Deserts (way more on this…).
—
Okay, now, I’ve had a few w**e-pairing/tasting-menu experiences, but Galea’s made the most sense. We had the chance to eat at their collaboration meal with Chef Michael White. There was NO confusion or question about why a w**e went with a dish… NO question. Even if 1/2 the time I didn’t know the w**e’s name, I kinda got it! Something I’ve not had before. Not to mention the cocktails created by the artist Atlas , whose experience in the field piqued our curiosity, leaving us wide-eyed. Moringa water helped our detox. Can’t thank you more for the spoons of flavour, Masterclass on handling 5 pans of sauces at once, the genuine care for my learning and the forever impact :) Hang tight for Iddis’ talk.
Yeah, I did mean to put the dancing vid in there;)

19/05/2026

Best Baguettes in Oaxaca. April ‘26.

08/05/2026

José Luis’s Pasta Party

As part of our Galea Restaurant crash course, the early morning shifts with José Luis couldn’t go on without a mention.

His days are completely under his own schedule, as long as he makes enough of each shape for the restaurants’ service. This includes fresh bread daily. It’s a one-man show. Seems straightforward? Think again.

Don’t be fooled by the ease of having pasta at home from a packet; that’s from a different world altogether. José Luis not only has to shape all the pastas by hand, but each pasta shape also has its own dough recipe, different thicknesses when rolled, and, not to mention, the importance of working with the dough quickly before it dries out. Jess and I were mesmerised by the smooth speed, dexterity and pure precision of his hands as he created and concocted. The 3 days with him live rent-free in my mind.

When in the momentum of rolling Fusilli, we’d occasionally roll back shoulders and stretch necks, look at each other, and say how the 14-plus years of experience José has had in both New York Kitchens and now Mexico City are shown in just one roll of a Garganelli shell. The room we worked in was just next door to the main restaurant; it needed to be about 35 degrees C for peak fermentation for the forcassia in the mornings. Aka: hot. When it came to baking, we would carry it through the street and into the main restaurant kitchen while others were gathering steam for lunch service. Balancing room temperature and ventilation was a background norm for José for the perfect bread and pasta, even if it meant baking himself in the process.

I respect the pasta game so much that it’s made us cherish every bite. José wrote on our notepads, “follow your dreams”. What if our dream now is to fold Raviloi or Doppio as fast as you? Gotta start the decade of practise now, I think.

Thank you José !!!!!

01/05/2026

Baldega Brain: I LIVE by 0.3 pens
P.S. my coco-cashew miso is ready:)

27/04/2026

Baldio and Baldega, Mexico City

Another cool and very different week was had at Baldio prep kitchen (called the Baldega).

Some familiar funky friends we like to see: Rice Koji, Lacto Ferments, Hot Sauces, Fish Sauces and various Animal Garums. WILD moles are created here using ingredients from the chinampas (man-made canals/irrigation system where seasonal produce thrives just outside of the main city)

We had the pleasure of rowing through the Chinampas one early morning, explaining the decades of agricultural practice that’s involved and continues to be practised. Some touch-and-feel learning was done, handling warm, rich soil, and then trying it for ourselves in the form of quesadillas and tacos. There was a flower that tasted like oysters?! Huh?! What was more crazy was meeting Galea restaurant crew on our tour, which created a happy encounter for our next adventure (stay tuned).

Butttt I had the chance to try a rainbow of honeys too, all with totally different pollen origins and textures. Avocado pollen, agave pollen, mixed flower pollen... wow.

By now, I feel we know that the best ingredients produce the best plates. Fermentation can further elevate these natural flavours. Distillation can harness certain flavours to create drinks with whatever flavour profiles you choose. The mentality of not wasting anything also creates these unique flavours (Mamey seed for “Almond” flavour, or Corn Silk for earthy tones). Baldega is a little lab of gastronomical genius.

Thank you for our week of learning :) Thank you to the ladies who brought us to places outside the kitchen to enjoy aquachile, Modle b**r and Mezcal :))

13/04/2026

Bread Shaping at its highest gear: March 2026

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Tonalá 121
Mexico City
06760

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