Thalía Barrios García is a young chef and entrepreneur best known for her projects Levadura de Olla and La Cocina de Humo, as well as for her deep love of native tomatoes. Born and raised in San Mateo Yucutindoo, a community in the Sierra Sur of Oaxaca, she has been connected to cooking and farming since childhood. 

From the age of seven, she was involved in her family’s kitchen, developing an early passion for local ingredients, traditional techniques, and ancestral recipes. A graduate in Gastronomy from the Universidad Tecnológica de los Valles Centrales de Oaxaca, Thalía is defined by her tenacity, discipline, and leadership, as well as her profound connection to nature. 

Her commitment to cultivating the milpa and using seasonal ingredients to their fullest has been key to the success of her projects, which have grown mainly through word of mouth. Each year, she organises the Foro de Intercambio de Conocimientos Culinarios, dedicated to preserving and sharing Oaxaca’s culinary heritage. Recognised nationally and internationally, Thalía is considered one of Mexico’s most influential young chefs.