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
4.5
Based on 58242 reviews
Fajita Steak & Cheese Tacos
Tough meat. Inedible.
Mary Strassner · 08/28/25
Grilled Barramundi
Not my favorite. The entire meal was bland. Had to add some salt & pepper. Fish and Corn Rice could have been good it seasoned well. The Putanesca Sauce did not compliment the meal. Never again!
Felicia Perry · 08/28/25
Pork Carnitas Quesadillas
These were so tasty. The pork was tender, flavor of the entire meal incredible. I even had one quesadilla left over for lunch the next day. Popped it in the air fryer and it was fantastic then too.
Kelly Tripp · 08/28/25
Keto Salmon Pad Thai Bowl
Salmon was mostly raw. Unclear if that was intentional. If so, it would be nice to note that on the packaging to assuage concerns. If not, hope I don't get sick! Was pretty good other than that.
Samuel Huffman · 08/28/25
Grilled Barramundi
Rice and vegetables were ok but the fish came out rubbery. Not edible at all.
Angellica Munyati · 08/28/25
Keto Salmon Pad Thai Bowl
The salmon was fucking raw, I could have gotten sick
Connor Hampton · 08/28/25
Keto Salmon Pad Thai Bowl
Spiralize the zucchini to make it more like pasta.
Alice Levenson · 08/27/25
Lobster Tail & Steak Surf & Turf
Excellent as always! You should add a chunk of butter to go with the lobster tail. I always add it myself. The steak sauce is excellent as it doesn’t drown the steak but it enhance the flavor!
William Raitz · 08/27/25
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