Mateo's Cocina Latina


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In a delicious mix of cultures, the Yucatán-born chef Mateo Granados has created a unique signature that celebrates rigorously sourced local and sustainable Sonoma ingredients infused with the vibrant regional flavors of his homeland, crafted with classic French finesse, and sparked with playful spirit.

THROUGH CHEF MATEO’S CAREER, he has worked with such great chefs as Julian Serrano and Alain Rondelli, at such legendary restaurants as 42 Degrees, Masa’s, Manka’s Inverness Lodge, and Charlie Palmer’s Dry Creek Kitchen. Mateo’s talents have been showcased in Food & Wine, Sunset, San Francisco Chronicle, Santa Rosa Press Democrat, Tasting Table and many more top publications.

MATEO HONED HIS SIGNATURE STYLE at Sonoma County Farmers’ Markets, starting simply after years in fine dining by selling Yucatan Tamales from his grandmother’s secret recipe. Soon his presence in the markets grew to a mobile kitchen where he created best-selling rustic-refined market based breakfast and lunch dishes. At the same time Mateo’s reputation was also established as one of the top in-demand caterers for many of the North Bay’s best private parties and culinary events. Mateo somehow also found time to launch his own private label El Yuca Mayan habanero sauces, crafted from his own, homegrown chills, brimming with spicy, Yucatán style.

Possibly the most natural expression of chef Mateo’s contemporary charm came with his Tendejon de La Calle, a mobile restaurant that “popped up” at farms and wineries across Sonoma County. The Tendejon dinners became a popular “secret” for locals and an exciting discovery for in the know food savvy visitors. Each week Mateo presented cutting edge menus of up to the moment freshness often in the middle of a farm under the stars.

WHEN THE SPACE WITH THE GREAT GARDEN PATIO CAME AVAILABLE in downtown Healdsburg, it seemed only natural that Mateo open a place of his own, Mateo’s Cocina Latina. This convivial space provides a lively venue where Mateo applies the best of the past 7 years crafting his signature style along with a full bar and his habanero sauces on every table.

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