About the Author
Paola Briseño González, a pata salada (Puerto Vallarta native), comes from a long lineage of cocineras and learned the foundations of coastal cooking from her mother and ten aunts in their family’s restaurant. She is the former private chef for Latin superstars Rosalía, Juanes, and J Balvin and has a background in food anthropology. A food writer and avid cook, her recipes have appeared in the New York Times, Los Angeles Times, Epicurious, The Food Network, and Milk Street. She divides her time between Long Beach, California, and Puerto Vallarta with her husband, cookbook author and L.A. TACO editor-in-chief Javier Cabral, and their two Old English Sheepdogs, Fig and Crema.
