About The Author

Adam Zenovio Medina grew up in Taos, New Mexico, surrounded by the flavors, stories, and traditions of Northern New Mexico culture. His childhood was shaped by afternoons in family kitchens and gardens, learning from elders who treated cooking as a craft and storytelling as a way to preserve memory. After graduating from the Los Angeles Culinary Institute in 1994, Adam returned home with a goal to share the knowledge and passion he had gained while honoring the recipes and practices that had defined his upbringing. In 2000, he and his father opened Ranchos Plaza Grill, a restaurant built to celebrate family traditions and local cuisine, turning heritage into a living experience for the community.

Beyond his professional work, Adam is a devoted father of three and a grandfather of three. His writing and culinary projects are focused on passing family wisdom to the next generation, blending practical lessons, cultural insights, and playful narratives. He sees cooking as a tool to connect generations, instill values, and carry forward identity and tradition. Through his book, Cooking With My Three Cocineras, Adam offers readers not only recipes but a window into the experiences, lessons, and love that have guided his life, emphasizing that family, culture, and food are inseparable parts of a meaningful legacy.