Día de La Independencia with Guadalajara’s Teté Cocina de Barrio

Chef Mario Papa of Teté Cocina de Barrio, considered one of Food and Wine Mexico’s “Best New Chefs” in 2023, hails from Guadalajara. Distinguished by authenticity​ and ​a commitment to zero waste, this unique outpost offers an unparalleled gastronomic experience. There are no waiters or menus​ at this comfortable, creative and avant-garde experience from siblings Mario and Karla Papa. The Papa​s are young, talented and enterprising. They arrived in Guadalajara in their early twenties, both studying gastronomy, going on to open Teté Cocina de Barrio. Mario's unbreakable drive and experience in kitchens from Hilton ​t​o Quintonil complements Karla's creativity, organization, and ​s​kill a​s lead pastry chef.​ ​​Teté Cocina de Barrio is based on bringing together tradition and innovation. Without waitstaff, the chefs themselves are in charge of explaining dishes to diner​s. ​With a menu ​now based ​e​ntirely around vegetabl​es, ​Chef Mario relies​ on a large arsenal of techniques, textures, ingenuit​y, and seasonal ingredients. In addition, they promote zero waste to use up products and, of course, consume locally.

Established in 2010, Vinos Boutique connects discerning diners with a vast portfolio of esteemed wineries in Mexico and beyond. Hyper-focused on the vintages and aging time of Mexican wines, Vinos Boutique works closely with producers to deliver the best product. Founder Francisco J. Acosta, known as Wero Cham, is an industrial engineer by profession who started Vinos Boutique Mexicanos at age 17. Collaborating with top media such as Quién, Food and Travel, Food and Wine, Aire de Aeroméxico, teaching at the International Culinary School in Guadalajara in the Masters of Wine Marketing and Mexican Wine, Wero brings his viticultural knowledge to Susurros to accompany enriching epicurean journeys.