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
4.4
Based on 61201 reviews
Pumpkin Pancakes with Scrambled Eggs & Bacon
pancakes were very dry and hard to eat.
Denise Clark · 10/11/25
Grilled Chicken Tampiqueña Plate
dry
Mary MANSHIP · 10/11/25
Pumpkin Pancakes with Scrambled Eggs & Bacon
I have had this dish before and it has been delicious until last week. When I opened it, the eggs and pancakes had mold.
Ish Falcon · 10/11/25
Grilled Chicken Tuscan Fettuccine
I received a credit back for this dish. Mine came without spinach and sauce. Not happy!
Kerena Kiene · 10/11/25
Beef Birria Quesadillas
Could use more birria sauce. I also heated mine a bit longer than noted which made the tortillas crispy which I liked.
Kiyana Neil · 10/11/25
Grilled Chicken Tampiqueña Plate
Sort of boring. Grilled chicken with a bit of rice. The steak version is far superior.
Carrie Bino · 10/10/25
Chicken Enchiladas Suizas
Got some chicken bones in the enchiladas.
Carrie Bino · 10/10/25
Pumpkin Pancakes with Scrambled Eggs & Bacon
Pancakes unbreably dry, pity.
Lynda Stoy · 10/10/25
More Chefs
Browse more chefs offering fresh and delicious meals every week.