Cesar de la Parra

César de la Parra has spent more than 25 years in the kitchen, starting as a dishwasher in Mexico City at 15 before training in top restaurants across Mexico and Europe under chefs like Pablo San Román and Martín Berasategui. By 22, he was already an executive chef in Vancouver, opening restaurants and shaping a career built on discipline, structure, and respect for ingredients. Back in Mexico, he helped build landmark projects such as Emilio and Grupo Carolo, one of the country’s most influential restaurant groups.

At the peak of his career, César stepped away to reconnect with what truly inspired him: tacos, memory, fire, and soul. That journey led to the creation of La Oncemil, a Mexico City taquería centered on handmade tortillas, unforgettable salsas, and carefully sourced ingredients. Today, many consider it one of the best taquerías in the world. After collaborating on Santo Taco in New York — recognized by The New York Times as one of the year’s best openings — La Oncemil now arrives in Madrid.