Mexican Keto

Los Angeles native, Angie Rodríguez is a ketogenic chef and recipe developer specializing in reformulating traditional Mexican recipes into sugar-free, healthier, ketogenic versions. Le Cordon Bleu College of Culinary Arts alumni, she began her culinary career paying dues as a line cook at Roxii restaurant, DoubleTree Hotel LAX, El Segundo, California and moved her way up to sous chef in less than two years. In 2017, while working for the University of Southern California as a Culinary Specialist, Angie competed in USC's 5th Annual Culinary Challenge and was awarded a 2nd place silver medal by the American Culinary Federation. She then took a culinary research trip to Ciudad de México (Mexico City), Teotihuacan, Coyoacán, and Polanco, México, in the spring of 2019. It was during this life-changing trip that Angie had the privilege of staging at Pujol restaurant, voted "12th Best Restaurant in North America" the same year, by The World's 50 Best Restaurants. Beginning in the fall of 2019, Angie then began teaching her Mexican Keto cooking classes as a chef instructor for Cozymeal, a cooking class platform nationally recognized by institutions such as Forbes, USA Today, Huffpost, and Cosmopolitan. Angie resides in Los Angeles, California with her teenage daughter. When she's not exploring chile markets in search of her next recipe, she enjoys volunteer work, sailing, and traveling. To learn more, please visit www.mexicanketo.com.