Tonantzin Mexican Cuisine

People

Amalia and Saul Avenado, along with their family

Where

San Francisco

About

Both Amalia and Saul Avenado were born in Mexico City. Before moving to the US, they both had over 25 years of experience as chefs in several restaurants in Mexico City. As a couple, they built Tonantzin as a way to bring culinary traditions from their Mexican roots to the Bay Area, working with La Cocina’s Food Business Incubator Program to launch their business. Their dishes focus on Chilango and Oaxacan classics like tlayudas Oaxaqueñas, quesabirrias, and more. Tonantzin currently offers catering for events such as weddings, quinceñeras, birthdays, and family events.