Roberto Santibanez

Roberto Santibanez
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Roberto considers himself a culinary ambassador for Mexico. He spends any extra time he has researching its traditional foods, developing recipes, writing, teaching and conducting cooking demonstrations to enlighten everyone with an interest in his homeland.

Roberto Santibanez
Roberto's Featured Recipe
Basic Ceviche

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Roberto Santibañez is the chef/owner of Fonda restaurants and La Botaneria in Brooklyn and Manhattan, NY. As a native of Mexico City and a graduate with honors from Paris’s top culinary institutions, award-winning Chef Roberto Santibañez’s  culinary resume includes stints as restaurateur, culinary consultant, author, and teacher in Mexico, Europe and the United States.  


He is the author of Rosa’s New Mexican Table, nominated for an IACP and a James Beard Awards. His second book Truly Mexican was one of the most Notable Cookbooks of 2011 by The New York Times, Epicurious, and Food & Wine. His third cookbook Tortas, Tacos and Tamales is considered one of the best cookbooks of 2012 by Food & Wine magazine. Roberto is a culinary consultant for Amtrak, and a member of The Culinary Institute of America’s Latin Cuisines Advisory Council.


Roberto's website is


Latest Recipes

Slow-Braised Boneless Short Ribs

These incredibly succulent short ribs are cooked on the bone for extra flavor and deboned before serving. They make an ideal party dish b...

(1 Votes)

Swiss Enchiladas

Swiss Enchiladas is a flavorful and easy Mexican recipe that can feed a crowd. This easy enchilada recipe begins with the homemade enchilada sauce. The simple enchilada sauce is made from a combination of homemade green salsa, roasted poblano peppers, and heavy cream. The best thing about this Mexican dinner recipe is that the sauce can be made ahead of time and the enchiladas themselves can also be assembled in advance .When you are ready to eat, simply cover the enchiladas with sauce and cheese before baking. Serve these Enchiladas Suizas with onions and cilantro.

(1 Votes)

Basic Ceviche

Ceviche, which is also known as cebiche or seviche, is, simply put, any type of seafood that is “cooked” (without heat) by marinating it ...

(1 Votes)

Red Snapper Ceviche with Mango

A touch of sweet serves to balance the tartness of the marinade, but too much and it can take over. The mango in this recipe is just enou...

(1 Votes)

Pasilla de Oaxaca-Tomatillo Salsa

Not only does this salsa complement chicken flautas, it will enliven just about any dish, particularly grilled, broiled, or roasted meat,...

(1 Votes)

Pico de Gallo

Like salsa verde, pico de gallo (literally, “rooster beak”) is one of the condinments that is found on almost every Mexican table almost ...

(1 Votes)


Over the years at Rosa Mexicano, we have run through so many avocados for guacamole that if you placed them side by side they would stret...

(1 Votes)

Red Snapper Veracruz-Style

There are endless versions of this classic seafood dish from the Gulf of Mexico, and just as much debate about which are the “authentic” ...

(1 Votes)

Rosa’s Pickled Jalapeños

These pickled peppers are a zesty addition to any meal, and the brine also serve as a terrific flavor booster for other dishes (such as t...

(1 Votes)

Chipotle Adobo Puree

Chipotles are jalapeños that are left on the vine until ripened and then dried and smoked. In addition to intense heat, they add a wonder...

(1 Votes)

Soupy Black Beans

In Mexico, black beans are often cooked with epazote, a pungent herb with a heady aroma that is not unlike cilantro. Like mint, it grows ...

(1 Votes)
Cookbooks, etc

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