Diego was born in Toluca, Mexico in 1984. He moved to San Antonio in 2002. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America.
While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou's at the Olmos Pharmacy.
Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago.
Mixtli is a very personal and intimate project that reflects Diego's love and passion for his native country.
Rico was born in El Paso TX in 1978. Early on he was immersed in the heritage of Zacatecas and greater Mexico, both in travel and through daily life. Even as a child Rico knew the kitchen held his heart.
In October 2003 he started Rico Caters, a small catering service. Rico Caters quickly became known for it's innovative cuisine and exceptional customer service.
Rico has continued to dedicate himself to his craft, learning by any means necessary, including staging in different kitchens around the country.
Mixtli is the natural evolution to serve his next higher purpose; to re-embrace his heritage and to create.
Cassie was born in Bedford, Texas in 1990, though most of her life was spent in in a small town north of San Diego, California. Her passion and understanding of food comes from her grandfather, who is an excellent cook himself.
She moved to San Antonio to pursue a culinary career at the Art Institute of San Antonio and graduated with an Associates degree in June 2014.
Cassie has worked at Lüke San Antonio as well as making and selling both fresh and cured artisanal Spanish chorizo at local Farmers Markets.