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When Maribel Aldaco was seven years old, her best friend taught her how to make cakes at home using the utensils and tools of her father, who worked in a restaurant. From them, she learned the importance of measuring ingredients and how combining them could create wonderful desserts. This experience sparked her passion for cooking.
Maribel was determined to pursue a career in the culinary arts, so she enrolled in the gastronomy course at the Autonomous University of Baja California. However, she found that despite the program's name, the focus was more on administration than on food preparation. As a result, she decided to leave school for a while to dedicate herself to learning the secrets and balance of food chemistry, an area she has always been passionate about.
"I I like creating recipes, because I've always been interested in the idea that if I add more than one ingredient, something happens, and if you modify it just a little bit, something completely different happens."
Always steadfast in her goal, Maribel began her career as an intern for chef Jair Téllez at Restaurante del Parque and Laja. Thanks to her dedication and determination to improve daily, she relocated to Mexico City, where she worked at the Merotoro and Jaso restaurants. However, her choices did not seem to align with her parent's wishes, as they encouraged her to continue her studies to develop her skills further.
Maribel knew she wanted to focus on baking. At 22, she started her journey at the Martín Berastegui restaurant, known for its three Michelin stars. After gaining experience in San Sebastián, she moved to New York to work with chef Dan Barber at Blue Hill at Stone Barns and later with chef Daniel Humm at The Nomad Hotel.
Over time, she honed her confectionery skills, crafting unique desserts with nostalgic flavors. She also enjoys creating desserts for special occasions, delighting the palates of her loved ones.
"I like to make my desserts based on the flavors of my childhood. I recreate different textures from it."
After completing her degree, which brought her parents joy, Maribel continues pursuing her passion for creating dishes in the kitchen. She takes great pleasure in preparing meals that hold a special place in the hearts of her diners. Her culinary style strikes a perfect balance, neither sweet nor bitter, with just the right amount of salt. Maribel delights in paying attention to the smallest details, unlike other chefs who leave recipes open to interpretation.
Returning to his hometown of Ensenada in 2017 after working in several prestigious restaurants in San Francisco, Aldaco opened the Fauna restaurant with chef David Castro Hussong, whom she had married in 2013. Together, they have raised a beautiful family with two children.
Located in the beautiful Bruma in the Guadalupe Valley, this restaurant is where Maribel hones her pastry-making skills. She creates delightful and captivating creations that have won over the palates of numerous travelers and culinary experts.