Born in CDMX, with Oaxacan blood coursing through his veins and Baja-aligned heart, David Alarcon, learned at an early age how to cook traditional dishes from his abuela’s recipes, both of whom were from the Sierra de Juarez. With a degree in administration and photography from the CDMX Campus of the Tec of Monterrey and architectural studies, along with a Restaurant Management certificate from Florida International University, David started his culinary degree as a sous-chef at the Columbus, Ohio, Marriott Hotel. In 2014, he opened “La Casa de la Tlayuda”, his first restaurant showcasing the cuisines of Oaxaca in CDMX, followed by a restaurant of the same in Tijuana, which evolved into the Piedra Santa Restaurant in 2019. David launched his mezcal line of Mezcal de Alarcón and Mezcal Meixuiero in 2019. He founded Mexologia, Baja’s Cocktail Week featuring the best bartenders in Mexico.David and Chef Alex Ruiz launched Baja Flavors and Oaxacalifornia, one of the most important culinary
festivals in the country. He recently inaugurated Lladro Speakeasy which harkens back to Tijuana’s Golden age and features premium mixology and cocktails. His newest venture is Fuego Santo, cocina de brasa and Mixologia, located in Tijuana’s Plaza Peninsula.