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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

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 beer and Mezcal :))

13/04/2026

Bread Shaping at its highest gear: March 2026

13/04/2026

Green Rhino, Mexico City

A place where flour is considered, the shapes of breads have unique characteristics, a different temperature room for layered pastry and using whole ingredient.

Last month we spent early mornings learning GR craft around different yeast combinations for each bread type, what to look out for when shaping the doughs, how to use intuition when watching them crackle and rise in the oven wall. The people give purpose to every individual bake that’s displayed, this shows in the taste.
Dipping treats in various sugars or tightening knots of dough, there was something new to understand.

Thank you to the bakers who welcomed us in and feeding us wild bakes which have us wanting more even now.

09/02/2026

SEM Restaurant in Lisbon, Portugal.

If you can, explore and work in a different city. See places through a locals eye:

Will try make this long story short… but I’ve been inspired once again. George and Lara (.a.mcleod .espiritosanto) have created a zero waste restaurant highlighting the regenerative produce available in Portugal along side their shelves of funky jars and natty wines. A tasting menu style experience taking you through their safari of elevated dishes that scream flavour. I felt super lucky to be able to come in and work/play with everyone there this time last week :)

When you create a foundation like this, it will attract the people needed to maintain it. Meeting two very talented chefs ( ) who squeezed me into their small kitchen and taught me the ways to manoeuvre between each other (involving bum scraping, several times) and to work efficiently/tidy/quickly. Lexi was one to climb across the kitchen when necessary to reach equipment with ease while Bea delicately portioned whole ducks, saving the feet for earrings for us. Thats up cycling at its best, right?

Thank you for feeding me spoons of ferments form almost every jar possible, walking me to Casa Independent for a couple after work, giving me nods of reassurance and just making me feel home so quick! I feel empowered to learn more more more. Pumpkin Gnocchi to fuel a Sunday service was added fun.

I’ll tell you to take that EasyJet flight to Europe if you want to and don’t wait for anyone else if they can’t come with you, there is absolutely no regrets doing it. Scared? Why?

Heading to a city you have never been before is more simple than not: follow the signs, have that friend-whos-been-there-before’s list of places to go, use CityMapper with a charged phone and lastly, work there. Done.

Lisbon, I only met you for a week but you’re natural beauty caught me off guard. You know how to hold tradition and invite people from all over to your house and get them to like your food… I’m coming back, just give me a sec to chat to Switzerland.

03/02/2026

Lisbon’s pride in the form of baked custard has people from all over coming taste it. I watched ripples of satisfied nods as they had their first bite. I spent 30 mins on paper, attracted to the loose wires, white brick pavements and patterned tiles. And yes, it’s was warming and delicious. Pastéis de Belém 1837 drawn in 2026.

13/01/2026

Italy Rome in 2024.
A view from a balcony.
Their orders came quick, Food eaten quicker.

10/01/2026

MISO OF KENYA

Jars > Contents of the Jars. Thoughts?

Coming out of Silo and back home to Kenya has given me this urge to combine the 2 worlds. Koji Fermentation and Kenyan born ingredients.
Fermenting can feel daunting and in some extreme views “unattractive” in cooking. But I couldn’t disagree more with that.
Silo London as a restaurant created a bridge between zero waste and sexy while also opening doors to the possibilities of old food preservation techniques to help combat mind blowing flavours while saving surplus.

The higher the salt in Miso, the slower the fermentation and the more caramelised notes you will get. Where as lower salt will equal sweeter notes and lighter finishes.

Lupin Bean Miso (100% bean, 50% Koji, 12% Salt)
Ferment Time: 6 months +
- Lupin being a high protein grain, perfect for long slow fermentation
- Smells of wet wheat and broad bean
- Expecting the colour to darken over the next few months

Cashew Coconut Miso (60% Koji, 40% CC, 8% salt)
Ferment Time: 1-3 months
- Cashews are high in fat and protein
- Coconut is high fat and nutrient dense
- As a pair, creates an unbelievable aroma similar to a brioche bakery or Raffaello (those white ferrero roche)
- Quick ferment to beat the cashews going rancid, therefore capitulating sweet nutty light flavours.

Learning from on ratios.

Will be whattsapping my mum to keep these two in check, leaving them behind while we head to our next adventure: Mexico :)))
Hold tight.

24/10/2025

A Taste of Silo, not just the Food

This restaurant we call our 2nd home is sadly closing this year, our last service is the Saturday 20th of December. The space which holds this terrarium of circular cooking might be ending, but the wildlife which maintained it are just relocating.

Touching on 2 years here has been a lifetime stamp of memories, learning and self growth I didn’t even think I’d be heading into. It’s been a space where its nourished our individual colours to share our own view of food and why we love it, while also highlighting the endless ways to combat food waste in a tasting menu along side organic wines. The people I’ve met are forever friends without even trying… but we won’t get sad now! its not over yet!

I’m sharing this to encourage anyone who has been meaning to come to Silo for dinner TO COME ! We are running around the place like crazy at the moment but let try fit you in;)

I don’t think I’ll ever work in another restaurant where I can carry my Head Chef around like I do. HA HA!

Dirección

Tonalá 121
Mexico City
06760

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