Diego was born in Toluca, Mexico in 1984. He moved to San Antonio in 2002. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America.
While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou’s at the Olmos Pharmacy.
Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago.
Mixtli is a very personal and intimate project that reflects Diego’s love and passion for his native country.
In October 2003 he started Rico Caters, a small catering service. Rico Caters quickly became known for it’s innovative cuisine and exceptional customer service. Rico has continued to dedicate himself to his craft, learning by any means necessary, including staging in different kitchens around the country.
Mixtli is the natural evolution to serve his next higher purpose; to re-embrace his heritage and to create.