Portrait of Pablo Salas
i. Biography
Pablo Salas is the chef-owner of Amaranta in Toluca, Mexico. He works in Mexiquense cuisine, building the restaurant’s cooking around Estado de México ingredients and his own cultivation of organic herbs, vegetables, and edible flowers.
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Coming Up
Pablo Salas trained at Instituto Culinario Ambrosía.
Where They Are Now
At Amaranta in Toluca, Salas leads as chef-owner. The restaurant is tied to Mexiquense cuisine through sourcing across Estado de México state, and through the organic herbs, vegetables, and edible flowers he grows for the kitchen. “We do a lot of research around the state.”
Signature
Pablo's signature dishes include smoked nopal cactus salad, pork belly with pumpkin seeds, confit duck, and barbecue lamb tacos.
In Their Words “I cook a Mexiquense cocina, and that means that all that we make is from the state of Mexico.” “We do a lot of research around the state.”
FAQ
Asked of Pablo
What is Pablo Salas's current role?
As of 2026, Pablo Salas is Chef-owner.
Where did Pablo Salas train or study?
Pablo Salas trained at Instituto Culinario Ambrosía.
What is Pablo Salas known for?
Mexiquense cuisine.
The Sunday email
Read about chefs like Pablo Salas 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.