Azafrán – the Spanish word for saffron – is more than a restaurant, it is a unique culinary journey with gracious European-style service. Like the spice itself, Azafrán is a subtle, luxurious difference that must be experienced to be fully understood. Chef Andreas offers a fresh, sustainable and refined approach to the kitchen, using only the finest local ingredients for a modern mix of classics from his mother’s kitchen, innovative Mediterranean cuisine and refined European technique.
Modern Prehispanic Mexican Food
Originally from Sonora, she studied Gastronomy at the Universidad Tecnológica de Hermosillo. She is passionate about pre-Hispanic cuisine and about creating dishes with the cuisines and ingredients from other cultures. She is currently Executive Chef of El Mezquite and Kumiai Inn restaurants, both located in Tecate, Baja California. Chef Karina is recognized for her versatility and creativity in the kitchen. She also owns Brasa Brava, a Foodtruck specializing in smoked meats from La Caja China.
Andreas Fisher completed his classical cuisine education in Germany. After many stops in excellent and refined hotels and restaurants in Switzerland, he moved to Puerto Vallarta in 2016 and has been working as Executive Chef of Azafrán ever since. Chef Andreas brings a fresh, sustainable and refined approach to the kitchen, using only the finest local ingredients for a modern mix of the classics from his mother’s kitchen, innovative Mediterranean cuisine and refined European technique.