Daniela Trucios

I am proud to say that I was born and raised in Mexico City and started helping in the kitchen at a very young age, due to the fact I was the youngest granddaughter of 9 grandchildren.

I lived my first years at my Grandmother Lucia’s home, where part of our daily activities was to help with the selection, cleaning and cutting of vegetables and fruits. I attentively saw each step of her recipes while she was singing “Los Panchos ” songs along with the radio. 

During the summer, I also used to go with Grandma Poly to sell avocado, mamey and all kinds of exotic fruit at the Merced market as well as to the Central de Abastos, a traditional public market located in the eastern edge of the historic center of Mexico City and the largest retail traditional food market in the entire city.

During my college years, I studied Administration and got my degree. I worked in a huge transnational food company called ALSEA , where I learned about quality, employee management, processes, distribution, waste, and leadership in Food Industry. 

Five years later, I was employed at the Secretary of Economy, a government office in Mexico, where I managed productive projects related with producing fields along the country for five years more. It was then, that I understood my life’s mission was food, so I obtained a degree in Culinary Arts too.

In 2016, I married Anthony and I moved from Mexico City to this welcoming country. 

Although this wasn’t a part of my plans, I have enjoyed all this country has to offer. In the United States, I have tried a lot of different cuisines across the country, and I look forward to the day that I can serve food with a REAL TRADITIONAL MEXICAN flavor.

Since 2018, I have been planning to make this dream come true. Recreating my grandmothers’ recipes as a way to honor them and the country where I was born; Con Huevos Restaurant officially arises in July 2021, to captivate the senses of diners: the place where new happy stories will be written.