What’s the wildest thing you’ve ever eaten?
That’s a hard question because in this profession we eat almost anything. I’ve eaten deep-fried spicy and hot insects in beans put in tacos. They are crunchy and a famous delicacy in my native Mexico’s central region.

Where do you go to celebrate your birthday?
Sometimes I get a day off, but rarely, as being an executive chef is demanding. Most times, friends and colleagues get me a cake delivered in the kitchen. After work, I usually want to just go home and rest.

What do you cook when no one’s looking?
Only at home is where people don’t look. I love making Mexican pastries. In fact, I am planning to introduce some of my favorite recipes here.

Who’s the chef you most admire in Kenya?
I’ve been in Kenya for just a few months, so haven’t got to know local chefs yet. But internationally, I admire world-famous chef Jamie Oliver from the U.K. He’s crazy in the way he challenges himself with different menus. And he’s also very successful.

What are you famous for?
Most of our guests keep asking for our fajitas, both blueberry and guava, cheese cakes and tortillas—the Mexican equivalent of ugali as [they] accompany a lot of Mexican dishes. I am known for making great guacamole.

How do you make good guacamole?
Being an avocado based-sauce, none of its ingredients, including onions, tomatoes, corianders and lemon juice, should overpower the taste of the avocado. Last tip is in garnishing and taste. It must be presented well and taste fresh like ours. At Zapata, we never compromise on the quality of our products. It has to be fresh.

If you were on Death Row, what would be your last meal?
Italian pizza with the crispy base and made in tomato sauce with some sprinkled basil—nothing like a real Italian pizza. If a Mexican meal, I’ll go for tacos al pastor (marinated pork in spices, achiote paste and dried chilies).

For more details, visit www.zapatarestaurant.com.