“A fucking badass” is the literal definition of the self-appointed “Chingona” chef.

It is obvious at first glance that Chef Silvana Salcido Esparza cuts her own figure. Born and raised in California, lived in Florida for eight years, returned to California, and eventually settled in Arizona, she blazes her own path.

She spent a good amount of Saturday mornings in her youth at the congregation where her father was an overseeing and founding elder. They would knock on residents’ doors, preaching the word of God. “I was not keen on disturbing folks, but I did enjoy entering folks’ homes,” she says. “Especially those migrant work camps—where I was able to see, first hand, the poverty that I did not experience at home.”

Thanks to these special experiences, she became keenly aware of her privileged life and the wide social-economic differences that existed among people. In addition, it was where she first tried her hand at the culinary industry and entrepreneurialism.

She applied for and was granted an International Association of Culinary Professionals Scholarship to travel and study food after graduating from culinary school. She chose to backpack through Mexico to really understand what her native land had to offer in terms of food and drink.

Though her family came from the Northern part of the country, the profound and immense southern Mexican cuisine during that trip “pulled on my heartstrings and became the foundation of my career,” she says. “Cooking with traditional cooks is where I found my culinary soul.”

Even the ingredients are better. Yellow processed cheese is being replaced with the deliciously creamy Quesillo from Oaxaca. Instead of the Americanized crispy tacos, soft corn tortillas are all the rage. Food trucks and street vendors are also blooming. Many street vendors are serving better and more authentic Mexican food than what was served in the so-called Mexican restaurants back in the day. “I would like to call this a correction in erroneous perceptions about our food—and while we are at it—our culture,” she says. “All of this makes me extremely happy. I have fought hard in my career to help change those erroneous perceptions of Mexican food. Good news is that now, there are a lot more of us trying to do the same thing.”

The only incident related to being a female was when two male Mexican cooks she hired did not want to be told what to do by a woman. She promptly fired them and did their jobs until she could replace them.  

This “Chingona” attitude gets her respect or gets people running toward the door. She found that the way to eliminate the male-dominant discrimination rampant in the industry is simply by asserting, “I’m the boss!”

Chef Esparza is active not only in the kitchen but also in the community at large.

“Most chefs and restaurant owners stay in the closet about their personal views. I don’t,” she says. “Closets are for clothes.”

Speaking about things she likes in addition to Mexican cuisine, she is also a big fan of Italian food and culture.

And a rather well-known secret is that she is a big fan of vintage cars. She owns her dream cars, including a 1965 Chevrolet Impala convertible, a 1959 ragtop Volkswagen, a 1941 Chevy Panel, and a custom 1950 Chevy Sedan Show lowrider, among others. She embraced the Chicano Culture of California that she grew up with. And she made sure she was the one driving the car, not sitting next to a man driving it.

She is now in the midst of finishing a book called La Hija de la Chingada, an autobiographical cookbook. It should be out by the end of 2023. She is also working with Wonder in NYC, a start-up and pioneer in the food delivery business.

With her strong will, ability, and attitude, there is no doubt this badass chef will keep riding on her magnificent journey!