Chef
Kattia Rojas
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- Chef
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Portrait of Kattia Rojas
i. Biography
Kattia Rojas works in Costa Rican cuisine through Buen Provecho in Albuquerque, where the menu gives that tradition a public footing. Built from formal training, childhood knowledge, and a defined idea of the food she wanted to serve, the restaurant reflects a practice shaped by both instruction and home learning.
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The Path
Kattia Rojas trained at Street Food Institute, CNM culinary arts program, and CNM baking program.
The Work Today
At Buen Provecho, Rojas works as owner, and the restaurant functions as the outlet for her Costa Rican cooking in Albuquerque. The menu expanded by addition rather than reinvention. Starting with tamales, Rojas added pastries, then jams, then dessert, each step widening the range of what the kitchen could carry: "We started with tamales but then I said, 'Oh! I think I can bring pastries.’ And then, 'Oh! I think I can bring jams,' and then 'Oh! I think people will love my dessert.'"
Signature
Kattia's signature dishes include Tamales.
In Their Words “I learned the trade since I was a little girl.”
Acclaim
Her own words put the achievement plainly: "Buen Provecho is my dream."
FAQ
Asked of Kattia
Where did Kattia Rojas train or study?
Kattia Rojas trained at Street Food Institute and CNM culinary arts program.
What is Kattia Rojas known for?
Costa Rican cuisine.
The Sunday email
Read about chefs like Kattia Rojas in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.