Growing up, one of the strictest rules in my household was answering the dinner bell when it rang and coming together to sit down for a meal. No matter what else was happening, you always had to make time for family dinner. It has bonded and kept us a family throughout many trials and tribulations. We refer to these moments of sharing in the good and the bad communing at our dinner table in my home as "Sobre Mesa" - a concept I have always wanted to share with the world.

Muy Yum started as a blog - a platform to explore my culinary whims while at Culinary School in Mexico City. I shared stories of dining out and sharing tips from cooking classes, but what it really did was mold my passion for wanting to cook for and share my recipes with others. It was a playful experiment in discovering myself. So, I began selling products at farmers’ markets - salt blends, dehydrated fruit chips, gluten-free pastries, etc. Marrying my nutritional background with my love of food, I became passionate about creating practical food options that weren't terrible for you. 

I remember the exact moment of the current Muy Yum inception: a small coffee tuk-tuk for sale. I made an offer, and the deal fell through, but I couldn’t let go of the idea of having my own shop to share my creations with others. From that moment on, my dream has been to create a space where people feel welcomed, loved, full, and happy in nature, where they can bring family and friends, break bread, share bites and laughs, and come together at a table. Our own “Sobre Mesa”.

The hardest thing I have ever had to learn is patience. Patience brought me to the Muy Yum food truck I get to share with you all today. I feel so lucky to have reached this point and am thrilled it is only the beginning.