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- Authentic Mexican Flavors: Experience the vibrant and authentic flavors of Mexico
- Attention to Detail: we pay meticulous attention to every aspect of your event
- Customized Menus: Menus tailored to your preferences, dietary needs, and event theme
- Flexible Catering Options: we can accommodate any style of event
- Professional Service: We strive to make your experience seamless and enjoyable
- Our dedication to excellence has earned us a reputation as a trusted catering partner in Sayulita.
Welcome to A Chef in Sayulita, a female-led culinary team led by Chef Ana Cecilia Avalos, the Culinary Ambassador for Sayulita, Punta de Mita, and Puerto Vallarta. With a passion for creating deeply personal dining experiences, we specialize in serving bachelorette groups, wellness retreats, family gatherings, and anyone looking for meals that feel like home—with a gourmet twist.
Our food isn’t what you’ll find in a Michelin-star restaurant—it’s better. It’s soulful, heartfelt, and inspired by the warmth of a grandmother’s kitchen, crafted with the care of an expert gourmand. We use fresh, local ingredients to create dishes that connect you to the vibrant flavors and traditions of Mexico.
From intimate dinners to private cooking lessons and exclusive foodie experiences unavailable in restaurants, we bring people together through food. Let us help make your time in Sayulita unforgettable with meals that nourish both body and soul.
Please contact us with any questions, be sure to click the, "Email Owner" button to the right.
- Beer/Wine
- Certified
- Credit Cards
- Delivery
- Full Bar
- Gift Wrapping
- Group/Private Classes
- Happy Hour
- In-Home Service
- Kid Friendly
- Local Discounts
- Out-of-Area Service
- Reserve Online/Phone
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Language
- English
- Spanish
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Meals
- Breakfast
- Brunch
- Lunch
- Dinner
Red Flag #1: Lack of Clarity and Evasion Around Payment
From the beginning, she was evasive about providing a clear quote. I requested a total several times in the months leading up to the retreat. She dodged each time, insisting she would “work with me” and that we could edit things as we went. I thought her “laid back” approach was cultural. About a month before the retreat, I sent her the final menu and grocery list and asked again for the bill. I tried to pay her in full two weeks before the retreat began—still no total. I asked again on Day 1 of the retreat. Nothing. Day 2? Still no answer. By Day 3, I gave up and assumed she’d provide a final invoice at the end.
She told me to budget $500 USD for stocking the house with groceries based on a detailed, two-page list I provided. Most of those items were never purchased, but she showed up with at least 10 bottles of wine—despite me specifically asking for only four. I can only assume I paid for all of them even though they weren’t all used.
Red Flag #2: Abrupt and Aggressive Cash Demands
The cash demand didn’t come out of nowhere—it came immediately after I told her the tortillas she had left out were moldy and after I gently let her know that I was aware she hadn’t been at the house when she claimed to have checked them. I was not confrontational—I simply stated that my guests had been present and confirmed she wasn’t there. It was a soft but firm boundary after days of being taken advantage of.
Within minutes, she messaged me asking, “Can you come into the kitchen for five minutes? I need to show you something.” What followed was an aggressive and abrupt demand for cash—in pesos, right then and there.
She yelled at me and demanded immediate payment in cash, in pesos—despite previously agreeing to accept Wise. She initially quoted one amount then once I agreed to that amount she suddenly changed the amount to $600 USD more with no explanation. She refused digital payment, saying she didn’t trust I wouldn’t cancel the transaction.
Instead of providing a proper invoice, she sent me a screenshot of a Notes app in Spanish and a pile of unrelated receipts I couldn’t read, with no breakdown, no context, and no clear connection to what I was being charged for. All previous communication had been in English. I still don’t know exactly what I paid for but according to the amounts we had discussed she overcharged me at least $1000, probably more.
I was in a foreign country, trying to host and lead a retreat, and now being cornered, yelled at, and pressured to pull together tens of thousands of pesos in cash on the spot. Two of my guests had to go to the ATM with me just to piece together the money to pay her due to the ATM limits and get her out of the house. It was chaotic, humiliating, and honestly frightening. I had to call in the house staff to witness and record the transaction for evidence that I paid to protect myself.
Red Flag #3: Poor Food Quality, Scarcity, and Questionable Food Safety
The food she prepared was never served hot, was often mediocre, and—worst of all—there was never enough. One morning, we ran out of eggs. A guest politely asked for more and was told there were no extras. Yet when she packed up her belongings to leave, she took multiple full trays of eggs with her. So either I paid for food my guests were denied, or she was stockpiling ingredients for another job.
She routinely left raw meat out on the stove all day, fruit uncovered and swarmed by flies, and large dishes of food sitting out on the dining table overnight. She never once cleaned the kitchen or wiped down the dining table after dinner. Every morning, I had to clean up food scraps myself before my guests came down for breakfast.
Red Flag #4: Disrespect of Shared Space & Potential Misuse of Kitchen
The villa’s kitchen was the only place to access water—yet she repeatedly blocked guests from entering. In our Villa- that we rented!! I strongly suspect she was using my retreat’s kitchen to cook for her other clients. She once told me she was returning to “bake,” even though the only remaining desserts on our retreat menu were sorbet and ice cream—neither of which require baking. She appeared to be using my paid rental and groceries for outside jobs, which is completely unacceptable.One morning, we ran out of eggs at breakfast. A guest politely asked if there were any more available, and the chef told us there were none left. But when she packed up her things to leave after quitting, my guest watched her take multiple full trays of eggs with her. So either she was hoarding ingredients for herself, using them for another job, or I paid for food that my guests were deliberately denied. No matter how you look at it, it was dishonest and disrespectful.
Red Flag #5: Alcohol Service Without Consent
This retreat was intentionally alcohol-light. We had agreed in advance that she would prep mocktails in pitchers, and any alcohol could be added individually by those who wanted it. Instead, she showed up with a bartender on night one—without asking—and started serving full cocktails. My guests were thirsty and wanted a nonalcoholic beverage but instead the bartender was focusing on making alcoholic drinks.
The Final Straw: Moldy Food and a Fabricated Timeline
After a long group hike, I had planned for quesadillas to be served as a post-hike appetizer. I had been clear that one guest had a mushroom allergy, and another strongly disliked them. The chef used mushrooms anyway. What she prepared wasn’t even plated—it was a casserole dish of tortillas, a bowl of cheese, and a bowl of mushroom mix. She told me to assemble them and reheat them in the microwave and insisted on leaving them out unrefrigerated until we returned.
Some guests stayed behind and later discovered that the tortillas were covered in white mold. I messaged her and she tried to claim it was “heirloom corn discoloration.” It was not—it was visible, fuzzy mold. She also claimed she had been at the house until 4 PM and had checked them. But my guests who were present confirmed she had not been there at all.
When I calmly let her know this, she told me, “Can you come into the kitchen? I need to show you something.” That’s when she aggressively demanded cash, and everything unraveled. I missed my scheduled yoga class that night while scrambling to get pesos and document the payment. I also missed the next morning’s yoga session while trying to onboard a replacement chef. Two full sessions were lost—along with peace of mind, emotional safety, and the overall flow of the retreat.
Bottom Line:
This chef exploited my kindness, overcharged me, violated boundaries, and disrupted the retreat I had worked so hard to create. I believe she booked other clients during the same time. According to her social media, she was hosting a brunch at the same time we had a meal time the day following this chaos- she conveniently quit in time to make that event, but not without ripping me off first. She committed to me and used my kitchen, groceries, and time to serve them. She was dishonest, aggressive, and unprofessional—not only to me, but to my guests.
We are truly disappointed by this review, as it contains not only numerous inaccuracies, but also appears to be a deliberate attempt to discredit and distort a service that was delivered with professionalism, care, and integrity.
Let us address the most serious misrepresentations directly:
1. Transparent Pricing & Deposits
All of our pricing, booking terms, and payment conditions are fully transparent and publicly available. You were charged the same rate as any other client — the only variable was the number of guests, which changed multiple times over several months. A deposit was paid in advance, and as clearly outlined in our policies, the remaining balance was due in cash — a standard practice for all clients. At no point did I avoid your questions; on the contrary, I offered guidance and recommendations knowing it was your first retreat in San Pancho.
2. The Alleged “$600 in Extra Supplies”
These were not hidden charges. They were ingredient purchases you specifically requested, outside the original menu, but still covered under our agreed-upon shopping fee. I even sent the full invoice one day before the retreat started — but you went “offline” and made no effort to review or settle the charges. We asked four times during the retreat to go over the numbers together, but you declined every time. Regarding the wine: we bought exactly what was requested — two bottles per menu option — all of which were consumed.
3. The Cash “Demand”
The request for cash payment came after repeated passive-aggressive comments and an ongoing refusal on your part to communicate or resolve the financials. It was neither abrupt nor aggressive. You made no attempt to offer another payment method and instead escalated the situation by trying to involve house security to remove me from the property — which backfired, as they witnessed the situation and supported me in receiving what I was owed.
4. Snacks and Allergens
The snacks in question were never part of our service or agreement. You did not pay for them, nor were they our responsibility. The proper item breakdown never occurred because you refused to sit down and review it. And regarding receipts — I cannot force Mexican vendors to issue documents in English.
5. Accusations of Aggression
I never yelled, pressured, or cornered you. This is simply not true. Security did not intervene on your behalf because there was no threat. In fact, they assisted me in the kitchen to ensure that my items and space were respected.
6. Food Service and Cleanliness
All meals were served on time and in full. We even secured special early-morning entry permits to access the property by 6 a.m., staying until nearly midnight. We cleaned thoroughly after every service — something the property staff acknowledged and appreciated.
7. Food Quality & Guest Reactions
Several of your guests expressed their appreciation for the food, asked for recipes, and many continue to follow and support our work online. Their experience clearly contradicts your review.
8. Menu Confusion
One day before the retreat, you made significant last-minute menu changes without regard for the dietary restrictions you had previously provided. Out of caution and care, we plated certain ingredients separately to protect your guests. You specifically said you didn’t want eggs because you don’t eat them — that’s the only reason they ran out. The claim that I took trays of eggs with me is false.
9. Brunch & Other Jobs
I was not booked for the brunch in question. I came as a guest on Mother’s Day with my son. I had no other job during your retreat, and even if I had, your flat-rate agreement would not have been affected. I fulfilled every responsibility to the fullest.
10. Meat & Food Storage
Meat was only served once and was never left out. Fruit and other items were stored properly — either in the refrigerator or designated food storage areas. We went beyond our agreed duties by cleaning even outside of our service hours, including items that were not ours.
11. Kitchen Access
We never blocked access to the kitchen. In fact, we created a designated coffee and water station in the bar area to improve guest convenience. I baked every night, using only what belonged to our kitchen. I never took or used anything that wasn’t mine.
12. Alcohol & Bartender
It was agreed in advance that the retreat would be low on alcohol. Those who wished to drink did, and several guests brought their own. My assistant was never hired as a bartender. We did explain that full bar service is a paid add-on, which you declined. That’s why the bartender only came on the first night.
13. The Real Issue
The saddest part of this experience was realizing that the situation escalated not due to miscommunication, but because I refused to take responsibility for something that was neither within my scope nor fairly compensated. I calmly asked to review finances, and instead of dialogue, I was met with verbal aggression and racially charged comments. I was disrespected not because of poor service, but because of prejudice.
In conclusion, this review does not reflect reality. It reflects a personal effort to harm my professional reputation. We stand firmly behind the quality of our food, the commitment of our team, and the integrity of our work. Our track record with clients — and the support of those who were present during this retreat — speaks louder than any review ever could.
Her meals were carefully thought out and DELICIOUS!!! Our favorite was her red chile pork and chilequiles! So much so that we changed her menu to be able to eat both a 2nd time! She also made from scratch several salsas that were to die for (with varying heat levels)!!! Cecilia quickly became a friend and we can't wait to be back in the area and have her cook for our family!
Besides her amazing cooking skills I admired her timeliness to respond (she was incredibly fast). She was also very helpful and patient in providing her information to our hotel to allow her on property (which is quite a process) but she didn't seem to mind at all. Not to mention our family was able to have meals together in our villa and didn't have to drag our kids into restaurants - which was AMAZING!!! We also had her bring a Barman (Francisco) that did an amazing job and provided tasty drinks! We learned the real way to drink rum and coke. And... during my Aunt's 60th Birthday Celebration she went out of her way to make sure everything (Mariachi and all) were executed perfectly! She also fed the entire mariachi!!!!!!!!
CECELIA IS THE BEST!
The Gomez/Gallegos Family
