Interview Series Chef Extraordinaire - José Trinidad Solis
Chef José Trinidad Solis has been cooking for many years—from home, alongside his mother, to street stands, to some of the most important kitchens in México. At the beginning, he cooked to meet standards, to prove he could be at the same level as anyone else. Today, José cooks to continue learning, to connect with people, to strengthen relationships, even to teach—as he's a firm believer that cooking brings people together and communicates something deeper.
by Mayté Rodríguez Cedillo and Fernando Favela · Chef Extraordinaire · BajaTraveler.com
Your cuisine feels deeply personal. If you had to distill your culinary identity into one essential idea, what would it be—and how has it evolved over time?
My way of cooking comes from everything I’ve lived through in my previous kitchens—it’s rooted in discipline, intuition, and curiosity. My time at Pujol shaped a deep respect for Mexican traditions, while Máximo Bistrót and Em reinforced the idea that every ingredient deserves respect.
Beyond technique, what matters most to me is being able to transmit something—to awaken a memory, to bring back a flavor. Today, I’m focused on cooking in a way that is honest, direct, and emotional. I’m not interested in impressing anyone; I’m more interested in creating a complete
experience where our guests feel part of something.
Baja California offers a striking sense of place. How do you translate the landscape—sea, desert, and vineyard—into a coherent culinary language?
For me, it’s not just about using local ingredients—it’s about understanding how every element contributes to a dish. The climate, the soil, the freshness of the sea—these
are not privileges you find everywhere. The vineyards offer not only incredible wines, but also grapes, vinegars, and endless stories behind each product. Coherence comes when every ingredient complements the other—when nothing
competes, and everything adds.
Every great chef develops an almost obsessive relationship with certain ingredients. Which ones define your kitchen, and why are they indispensable?
I have many, but in this order: baby corn, rice, escamoles, chile pasilla mixe, and butter. Each one reminds me of where I’ve been and the kitchens that have shaped me.
It’s always trial and error. You can master technique, but in the end, technique depends on intuition—and intuition comes from experience. At TENOCH, we start with an idea, make it technically possible, and then refine it based on the intuition of the team and feedback from our guests. We’re fortunate to have direct interaction with everyone who visits the restaurant.
We’re in a region where the wines are already exceptional—that’s a win-win. From there, it becomes about teamwork: understanding the wine, getting to know the producers, seeing the wine through their perspective, and listening to their stories. From that point, we bring it together with what we create in our kitchen.
From your perspective, how is Valle de Guadalupe positioned today within the international food and wine landscape?
Valle de Guadalupe is undoubtedly one of the leading destinations in the world today. It’s one of the most important wine-producing regions, and its restaurants compete
with top culinary proposals anywhere in the world. Not to mention the many recognitions it has received recently, both in wine and gastronomy.
For me, luxury is about connection—knowing who is behind the kitchen: the chef, the cook, the server. It’s about understanding the person cooking your food—reading about them, learning what they do and how they do it. Hearing the sounds of the kitchen, smelling the fire, feeling the atmosphere… and having someone from the team take a moment to come to your table and share a bit of their story.
That, for me, is true luxury.
Sustainability is often discussed, but rarely understood in depth. What meaningful practices—often unseen by the guest—truly shape your approach?
Beyond the common ideas of using products fully and minimizing waste, our real commitment is balance—continuing to grow and produce while being responsible
enough not to exhaust our resources. Equally important is taking care of our team and our community—ensuring fair
conditions is essential.
Which global influences have shaped your vision, and how do you reinterpret them while preserving a strong sense of place?
Pujol, Máximo, and Em taught me to value ingredients from their origin—with respect and patience. At the same time, chefs like Thomas Keller and René Redzepi have influenced my vision deeply. Even without knowing them personally, studying their work, understanding their attention to detail, their constant pursuit of excellence, and their commitment to local and seasonal ingredients has shaped the way I think.
Their ongoing research into fermentation and global ingredients inspires everything I want to build at Paradero.
Beyond trends, what kind of legacy do you hope to build—and how do you envision the future of Baja’s cuisine on the global stage?
Beyond dishes or recipes, what matters to me is being part of the formation of future cooks—people who understand the “why” behind what they do. That they learn how to read an ingredient, respect it, and understand the impact of
their actions. As for Baja’s gastronomy, I believe the product is everything. We don’t need to overcomplicate things—we need to go deeper, to continue researching and understanding our ingredients.
SomeBajaTraveler® Signature Closing
1. A wine that never fails to move you (red, white, or sparkling)
Rosé
2. One Baja ingredient you can’t live without
Beef machaca and flour tortillas
3. A restaurant anywhere in the world that recently inspired you
The French Laundry
4. Sea or land—where do you find more inspiration?
Land
5. A perfect pairing—simple, yet unforgettable
Cochito ceviche – Pacifico beer
6. A guilty pleasure
Mazapán with a small Coca-Cola
7. The first dish or memory that defined your palate
My mother’s mole. Everything I taste today, I measure
against what that dish made me feel.
8. If you weren’t a chef, what would you be…
A Something drawn to gastronomy, maybe research.
Though I’m also drawn to mechanics and speed.
9. A culinary destination you consider essential today
Baja California – from Tijuana to Cabo, without
skipping Valle de Guadalupe.
10. In one word: what is Baja to you?
POWER