Thalía Barrios García
Thalía Barrios García | |
|---|---|
| Born | circa 1996 San Mateo Yucutindoo, Oaxaca, Mexico |
| Occupation(s) | Culinary professional, restaurateur |
| Years active | 2014–present |
| Known for | Expertise in authentic Oaxacan dishes; owner of Levadura de Olla |
Thalía Barrios García (born circa 1996) is a Mexican culinary professional renowned for her expertise in authentic Oaxacan dishes. At the age of 28 in 2024, she received her inaugural Michelin star for her establishment, Levadura de Olla.
Biography
Raised in San Mateo Yucutindoo, situated within Oaxaca's Sierra Sur area, Barrios García honed both entrepreneurial and cooking talents from a young age. She began selling chocolates at six and later offered her grandmother’s tamales between seven and eleven years old. By twelve, she launched Naranja Dulce, a cake business. Motivated by female relatives celebrated for their traditional cooking, she chose to pursue a culinary path despite initial reservations from her parents, who ultimately supported her formal culinary education.
Culinary education
Barrios García pursued gastronomy studies at the Technological University of the Central Valley of Oaxaca. At eighteen, she encountered Oaxaca’s rich variety of seasonal ingredients and regional food traditions, which fueled her passion to master the state’s culinary heritage. During her academic training, she operated a taco stand in San Pablo Huixtepec and sold homemade ice cream while completing an internship at a restaurant, marking the beginning of her dedication to advancing Oaxacan cuisine.
Restaurateur
In 2019, Barrios García inaugurated her first dining venue, Levadura de Olla, followed by La Cocina de Humo in 2021. Both are located in Oaxaca City’s historic center and emphasize traditional dishes from across Oaxaca. She actively engages her team in the entire production process—from cultivating vegetables to sourcing local ingredients and preparing meals. Moreover, she initiated a research project aimed at enhancing native Oaxaca tomato varieties, which play a central role in her signature recipes.
Recognition
In May 2024, at 28 years old, she was honored with the Michelin Guide Mexico Young Chef Award and secured her first Michelin star for Levadura de Olla Restaurante. Later that September, the national restaurant association Canirac awarded her the title of Young Chef of the Year.