Roberto Solís is a renowned Mexican chef who has made a name for himself in the culinary world through his innovative techniques and unique flavor combinations. Born in the city of Merida in the Yucatan Peninsula of Mexico, Solís grew up surrounded by a rich culinary heritage that he would eventually incorporate into his own cooking.
Early Life and Education
Roberto Solís was born on December 13, 1975, in Merida, Mexico. He was the second of three children born to his parents, who were both food lovers and great cooks. Solís was raised in a household where food was at the center of family life, and his parents’ passion for cooking inspired him from an early age.
Solís attended culinary school at the Instituto Culinario de Mexico in Puebla, where he honed his skills in traditional Mexican cooking. After completing his studies, Solís began working in some of the top restaurants in Mexico City, including Biko, where he worked as a sous chef under the renowned chefs Bruno Oteiza and Mikel Alonso.
Career
After working at Biko, Solís returned to his hometown of Merida and opened his own restaurant, Nectar. The restaurant quickly gained a reputation for its innovative take on traditional Yucatan cuisine, and Solís became known for his use of local ingredients and traditional cooking techniques.
Solís’ signature dish is Cochinita Pibil, a slow-cooked pork dish that is marinated in achiote and sour orange juice and served with pickled onions and habanero sauce. He also specializes in using local Yucatan ingredients such as chaya, a leafy green vegetable, and xcatik, a mild chili pepper.
In 2015, Solís opened a second restaurant, called Almíbar, which focuses on modern Mexican cuisine. The restaurant offers a tasting menu that changes seasonally and features dishes such as suckling pig with pumpkin seed mole and avocado leaf ice cream.
In 2018, Solís opened a third restaurant, called Itanoni, in Oaxaca City. The restaurant specializes in traditional Oaxacan cuisine, with a focus on using heirloom corn varieties to make tortillas, tamales, and other dishes. Itanoni has quickly become a popular destination for food lovers visiting Oaxaca.
Awards and Recognition
Solís’ innovative cooking techniques and dedication to using local ingredients have earned him numerous awards and accolades over the years. In 2012, he was named one of Mexico’s top chefs by Gourmet Magazine, and in 2015 he was named one of the 50 best chefs in Latin America by Restaurant magazine.
Solís has also been featured on numerous cooking shows and documentaries, including “Chef’s Table” on Netflix and “Masa Madre” on Canal Once. He has been a guest judge on the cooking competition show “MasterChef Mexico” and has appeared on “Mexico: One Plate at a Time” with Rick Bayless.
In 2019, Solís was awarded the “Chef’s Choice” award at the World Forum on Mexican Gastronomy in Mexico City, and in 2021 he was named one of the 100 most influential people in Mexico by Forbes Mexico.
Philosophy and Style
Solís’ cooking style is deeply rooted in traditional Mexican cuisine, but he is also known for his innovative techniques and unique flavor combinations. He believes in using local ingredients and traditional cooking methods to create dishes that are both delicious and reflective of the local culture.
