Av. Paseo de la Loma 239, Centro, 63000 Tepic, Nay.
Phone: 311 133 6026
The concept “La Loma 42” begins in the green heart of “La Loma Park”, a casual terrace, a daring gastronomical proposal that combines local flavors with global tendencies. The fire in the grill and the wood oven are the soul of our ever changing menu that includes the best ingredients of every season. The original culinary combinations along with our innovative cocktails and good music make La Loma 42 the new trend.
The Resistance of Mexican Cuisine
Jesús Vázquez López
The Chef was born in Ocotlán, Jalisco his taste for good food took him to Guadalajara where he finished his studies at “La Escuela Culinaria Internacional” in 2004 and then undertook a gastronomical journey that took him to several outstanding places. His taste led him to Portland, Oregon where he was head of “Mayahuel” catering and fine Mexican pastry sharing his knowledge of Mexican culture and cooking. Once he returned to Mexico he continued learning at places like “Quinta Real”, “The Hilton Hotel”, “Café des Artists”, “Cocina de autor” of Thiery Blouet, La Leche, Teatro Limón and Sandzibar among others. Presently he is the Head Chef of “La Loma 42” and consultant to “Emiliano Comida y Vino”, establishing a new gastronomical trend in Tepic.
Abel Hernández is owner and executive chef of the Tamale Boy Restaurant in Portland, Oregon. His cuisine has had an impact and it makes clear his love of the traditional Mexican cuisine presented in a bold and modernist way. He is the creator of “The Resistance of Mexican Cuisine”.