Norma Alicia Urbina

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A native of Uruapan, this Master Traditional Cook got her start in traditional cooking as a child, watching her mother and grandmother cook.

As a fervent cultural ambassador of her region, Norma started in the world of Traditional Cuisine by presenting one of her most emblematic dishes: mole negro, cooked in the traditional way with firewood, clay, wood and stone. From there, she received her first award with a rescue dish, pozole de trigo, followed by other awards, such as the innovation award for her chicken breast stuffed with mushroom, and an honorable mention for her pajarilla stuffed with vegetables.

In addition, its burners were recognized for their functionality.

Specialty

Norma’s specialty is mole negro, prepared with traditional techniques using firewood, clay, wood and stone. She also excels in the preparation of dishes such as pozole de trigo, chicken breast stuffed with mushrooms and pajarilla stuffed with vegetables.

Location

Uruapan