About the Chef

Acknowledgments

Five Star Diamond Award, 2007 Chef of the Year, 2008. Club Vatel México Recognition as a distinguished Veracruz native, 2010 Government of the State of Veracruz Mente Humana, 2010. Discovery Channel and QuoSan Pascual Bailon Magazine, 2010 Fusion México National Tribute, 2010 Honoree at the Kooben Festival, Mérida, 2011Honored at the Festival: El Saber del Sabor, Oaxaca, 2011Honored at the Festival: Wine and Food, Cancun, 2012The key to progress, 2013. AMAIT. (AC tourism suppliers) Category Restaurant Entrepreneur Restaurant business merit, 2013 CANIRAC, Production Promoter Chef Mentor, Gourmet Awards, 2013 Gourmet Awards, Best Restaurant People's Choice 2014 Tribute from the University of the State of Mexico, 2014 Recognition from the Government of Campeche, 2015

Considered one of the 24 top chefs in Latin America by Gato Pardo magazine (in 2002) and one of the seven most important in Mexico according to the Día Siete magazine in Mexico (also in 2002) as well as one of the 12 best chefs of Mexico according to the restaurant chain Sanborns

Author and Researcher

Stuffed Chiles in Mexico, (UNAM 1996) Green in Mexican cuisine, (HERDEZ 1999) Encyclopedic Dictionary of Mexican Gastronomy (CLIO 2000) Almond Food, (Mexican Restaurant Corporation, 2001) Mexican Sauces, (Larousse 2009) classics of Mexican cuisine (Larousse 2009), winner of the 2010 Gourmand award, for local cookbooks Green, White and Red in Mexican cuisine, (Larousse 2010) Encyclopedic Dictionary of Mexican Gastronomy (Larousse, 2012) His most recent publication is “The native chiles of Mexico”

His book Los Chiles Rellenos in Mexico has been republished 5 times, the last one is bilingual English-Spanish.

In his books there is a lot of unpublished information in which there is the author's voice that explains not only the recipes but also their history.

Throughout his career he has received different recognitions and awards such as being part of the Culinary Academy of France and Chef of the Year by the Vatel Club de México 2008.

Contributor to specialized magazines such as: Gourmet México, Sabor México, Sabor a México, Elgourmet.com and México Desconocido, among many others.

Host of the Internet radio program CODIGO COCINA MEXICANA, which is part of the Internet radio station project of the GDF Culture Secretariat, CODIGODF.

He teaches cooking classes and lectures on Mexican gastronomy at different Universities and Institutes in Mexico and abroad.

COME Jalisco in its March 2016 edition, a medal was born with the name Ricardo Muñoz Zurita that rewards the following recognitions:

To merit in gastronomic education To merit in gastronomic research To editorial merit in the field of gastronomy