CHEF MATEO GRANADOS’ talents have been showcased in Food & Wine magazine, Sunset magazine, the San Francisco Chronicle, the Santa Rosa Press Democrat, Tasting Table and many more top publications.
What’s all the buzz about? Modern Yucatán cuisine.
In a delicious mix of cultures, the Yucatán-born chef has created a unique signature that celebrates rigorously sourced local and sustainable Sonoma ingredients infused with the vibrant regional flavors of his homeland, crafted with classic French finesse, and sparked with playful spirit.
Through chef Mateo’s career, he has worked with such great chefs as Julian Serrano and Alain Rondelli, at such legendary restaurants as 42 Degrees, Masa’s, Manka’s Inverness Lodge, and Charlie Palmer’s Dry Creek Kitchen.
Now, as one of the top in-demand caterers for many of the North Bay’s best private parties and culinary events, chef Mateo is also a popular presence at Sonoma farmers’ markets, where his Yucatán tamales (from his grandmother’s secret recipe) and made-to-order rustic-refined dishes are bestsellers.
Possibly the most natural expression of chef Mateo’s contemporary charm is found at his new Tendejon de La Calle, a mobile restaurant that “pops up” at farms and wineries across Sonoma County each week.
Recently, chef Mateo launched his private label El Yuca Mayan habanero sauces, crafted from his own, homegrown chiles, brimming with spicy, Yucatán style.
Whether at a Tendejon gathering, a farmers’ market, or your own catered event, we look forward to sharing a comida muy memorable with you soon.