History, culture, flavour: How Miguel Guerrero’s dishes tell a story

Think shared memories of enjoying a meal around the table with loved ones, warm, comforting everyday food done well, and morsels with meaning that transcend place and time.

With an approach centered around using food as a vessel to share stories, Miguel celebrates the regions, traditions and flavours of Mexico in authentic ways, changing perceptions of what it means to enjoy the truest form of the cuisine along the way.

In the lead up to his Fuego Y Alma chef takeover at Beverly on July 13, we caught up with Miguel to talk about the influences that shape his work, favourite ingredients to work with, the Fuego Y Alma dish you’ll not want to miss, and why, at the end of the day, nothing beats his mum’s cooking.

Your cheffing career has been a varied and impressive one! Could you share some of the highlights with us?

Living and eating my way through South America completely changed the way I think about food. It showed me that humble, everyday comfort dishes could be elevated and celebrated at the highest level, even in some of the world's most respected restaurants.

Coming back to Australian kitchens, I felt proud to represent and share those flavours and traditions. It reminded me that food is a necessity, but it can also be something beautiful, emotional and deeply connected to culture.

How about the biggest learnings?

After years in some pretty intense kitchens, I learned as much about leadership as I did about cooking. Seeing different management styles helped me understand the kind of culture I wanted to create. I've made my own mistakes along the way, but what I've always come back to is simple: good people, open communication, good tunes, and a shared passion for hospitality.

The best kitchens aren't built on fear or hierarchy. They're built on trust, creativity, respect, and a team that's genuinely excited and passionate about the work.

Which dish are you most excited about cooking up at the Fuego Y Alma chef takeover event, and why?

The Chochoyotes. It's a dish that combines slow-cooked carnitas with traditional Aztec-style dumplings, bringing together history, comfort and flavour in one bowl.

It was one of the first dishes I ever served at an ODA pop-up in Melbourne, and seeing people's reactions showed me that there was a real appetite for these stories and flavours. It's a dish that means a lot to me personally.

What are your favourite ingredients to cook with?

Since moving to Australia, I've become obsessed with native ingredients, foraging and championing local producers. We're incredibly lucky with the quality of produce available here.

Mushrooms are a particular passion of mine, but I love anything that's seasonal, locally grown and tells a story about the place we're cooking in.

How about top kitchen hacks and tools?

Always have a spicy element.

Even if a dish is sweet, a little spice can completely transform it. It wakes up the palate, adds complexity and keeps you coming back for another bite. Balance is important, but a little heat keeps things interesting.

What’s your go-to dish, or one with a special memory?

Whatever Mum is cooking.

I've spent my life in professional kitchens, but no matter how much technique or experience you have, you can never beat Mum's cooking. It's comfort, nostalgia and love all rolled into one plate.

How would you describe your ideal Melbourne day?

Bouncing between friends' venues, eating and drinking my way around the city, supporting the people doing great things in hospitality and the arts, it’s got to be full of food, wine and music.

What have you got planned for ODA or other projects this year?

My hot sauce will be in your hands very soon, and that is all.

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