This project exists to nourish people with whole foods melding California produce, native Mexican herbs and flavors, and traditional superfoods.


Before starting the Cocina House project Valeria V. Dueñas dedicated several years to work with youth in low-income housing. Along with undergraduate and graduate studies in Communications, Political Science, and Social Entrepreneurship, Dueñas studied Holistic Nutrition and has supplemented that knowledge with training in raw vegan cuisine and wild foods foraging. She also learned from her grandmother's practices, and from her father, a self-taught chef and restaurant owner whose favorite ingredients were chipotle chiles and cilantro.


Taoist Vitality

Stingless Bees of Yucatan

Caracoles: Chiapas

Indigenous Farming