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Jorge Castillo is a maxillofacial surgeon graduated from the Centro Médico Nacional “20 de Noviembre” in Mexico city by the Universidad Nacional Autónoma de México (UNAM). He then pursued training as a pastry chef at the Culinary Institute of America. Together with his wife, Dr. Fabiola Flores, they are Culinary Medicine pioneers in Mexico. They are both members of the Mexican College of Lifestyle Medicine, and in 2018 they started teaching a course in Culinary Medicine at the School of Health Sciences, Ensenada Campus of the Autonomous University of Baja California (UABC), where they teach medical and nursing students how to cook plant-based foods and follow the six pillars of Lifestyle Medicine. His teaching kitchen is on the map of the Teaching Kitchen Collaborative “Food is Medicine”, the first in Mexico and Latin America. Visit their website at culinaryamedicinae.com. Follow them on Instagram and on Facebook.

Eggplant With White Bean Purée in Tamarind Sauce
Eggplant With White Bean Purée in Tamarind Sauce

Roasted eggplants on a bed of white bean purée, topped with soft onions and tangy tamarind sauce is both elegant and healthy. This recipe is so stunning, it would work well to impress guests at a dinner party or for a quiet meal with loved ones at home.


Mushroom-Stuffed Hash Browns
Mushroom-Stuffed Hash Browns

This recipe of perfectly golden and crispy hash browns wrapped around delicious mushroom filling is a healthy twist to a traditional Spanish potato omelet.


Dark Chocolate Gelato
Dark Chocolate Gelato

This rich and creamy dairy-free chocolate gelato is simple to make and delectable. Serving fruit on the side elevates this dessert and makes it worthy of a special occasion.


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