Eduardo Zorrilla is chef of the Andanza restaurant at the Hotel Sierra Nevada and has been living in San Miguel for a year.
How would you describe yourself in three words?
Disciplined, demanding, versatile.
What song best sums up your life?
“De Paso” by Enjambre
What kind of publication would you be on the cover of?
Something related to cooking.
What do you do for fun?
A good dinner, wine and good company.
What inspires you?
Knowing that my effort always pays off.
What do you value most in a person?
Faith.
What is your ideal vacation plan?
Restaurants and food mark the itinerary.
What do you appreciate most in life?
My mom.
What is your favorite dessert? From where?
The cotija cheese flan, by Chef Omar Henriquez.
What is your favorite bad word? I cannot say it, ha-ha.
Why live in San Miguel?
Quality of life.
Tequila or mezcal? Where?
Mezcal, in Puebla!
Taco, torta, tamale? Where?
Taco in Orinoco, torta in Torreon (pork adobada lonche), and tamal in Oaxaca.
What public person would you not let in your house?
Andres Manuel Lopez Obrador.
If you were able to change anything in the world, what would it be?
No hunger in the world.
How do you help make San Miguel a better place to live?
With delicious food.
What does being a “responsible expat/citizen” of San Miguel mean to you?
Respect the rules and laws and keep the city clean.
What would you recommend to someone considering moving to San Miguel?
Hurry up!
What do you think makes San Miguel such a unique and special city?
Education and respect for citizens.
What most concerns you about San Miguel’s future?
That is grows too excessively without proper planning.
What most excites you about San Miguel’s future?
Job opportunities, worldwide positioning for the destination, let the world know that Mexico is more than just beaches.
