Try meals by Chef
Santiago Lopez
About
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
Kitchens
Meals by Santiago Lopez are prepared fresh in small batches in local kitchens across the country.
How it works
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Santiago Lopez’s meal reviews
Indulge in the thoughts and stories surrounding meals by Santiago Lopez
4.3
Based on 4209 reviews
Lamb Ossobuco over Saffron Risotto
The meat was tough. The saffron taters were weird tasting.
David · 06/09/25
Mexican-Style Steak & Eggs
I found this to be delicious and nice portions. I was glad that my steak was well done. I suggest maybe not overcooking the egg and a different sauce.
Nichelle · 06/09/25
Chicken Tinga Empanadas
Delicious!
Jessica · 06/09/25
Beef Birria Quesadillas
This meal was good. I think the beef needed to simmer a little longer to be more tender.
Jessica · 06/09/25
Al Pastor Pork Burrito
Very moist and the meal is shredded so it doesn’t have gaps without meal. A different order again!
Peggy · 06/09/25
Grilled Chicken Tampiqueña Plate
The little cup of corn salad was good but the chicken and the rice competed in dryness.
Kathleen · 06/09/25
Herbed N.Y. Strip Steak
The soufflé and the asparagus were cooked perfectly, but the steak was a little too overdone for my taste; it would have been preferable medium rare.
Emilee · 06/09/25
More Chefs
Browse more chefs offering fresh and delicious meals every week.