Today we’d like to introduce you to Cristina Martinez.
Hi Cristina, please kick things off for us with an introduction to yourself and your story.
Chef Cristina Martínez was born in Capulhuac, in the State of Mexico, where barbacoa is deeply connected to family life and local identity. Her father, known in the community as the “King of Barbacoa,” introduced her to the craft when she was a child. She learned the demanding process behind the dish, from preparing the ingredients to understanding the patient, slow cooking that gives traditional barbacoa its distinctive flavor and tenderness.
That early education became the foundation of her career. Barbacoa represented a family tradition passed down through generations, with knowledge preserved through practice. Today, Cristina’s cooking continues that legacy, sharing the flavors of Capulhuac through carefully prepared lamb, consommé, and handmade corn tortillas.
In Philadelphia, her culinary work first reached customers through meals served from a small apartment and later through a weekend food cart. The cart developed a devoted following, opening early in the morning and serving until the food sold out. In July 2015, she opened the first permanent location of South Philly Barbacoa, establishing a home for the traditional cooking that would become nationally recognized.
At the heart of that cooking is corn. Cristina’s commitment to tortillas made from freshly prepared masa reflects the care she gives to every part of the meal. Heritage corn originating in Chiapas and grown in Lancaster, Pennsylvania, became part of the restaurant’s approach. Through nixtamalization, the traditional process of cooking corn in water with food-grade lime before grinding it into masa, the tortillas retain the flavor and character essential to her food.
Her son, Isaías Berriozabal-Martínez, played an important role in this work. He brought a wet mill from Mexico that made it possible to prepare fresh masa for the restaurant’s tortillas. His contribution helped strengthen a defining part of South Philly Barbacoa’s identity: the connection between traditional ingredients, preparation, and flavor.
Isaías also developed his own culinary path. After working at South Philly Barbacoa’s taco station, he opened El Compadre, specializing in tortas. His unexpected death in January 2017, at the age of 23, was a profound loss for Cristina and her family. She subsequently continued the restaurant he had established, carrying forward an important part of his work. His place in her story remains closely connected to family, food, and the traditions they shared.
National recognition arrived early in South Philly Barbacoa’s history. In 2016, Bon Appétit ranked it number six among America’s best new restaurants, drawing wider attention to Cristina’s slow-cooked lamb tacos and the intimate dining experience she had created.
In 2018, Cristina was featured in Netflix’s Chef’s Table, Volume 5. Directed by Abigail Fuller, her episode introduced an international audience to her culinary work, personal story, and the community surrounding South Philly Barbacoa. The documentary gave viewers a closer understanding of the chef behind the food and the meaning of the traditions she preserves.
Her next restaurant, Casa México, opened in February 2020 in Philadelphia’s Italian Market. It expanded the scope of her cooking beyond South Philly Barbacoa’s signature offerings, creating another setting in which to share Mexican cuisine and welcome guests around the table.
In 2022, Cristina received the James Beard Award for Best Chef: Mid-Atlantic, representing South Philly Barbacoa. The award marked a major achievement in her career and recognized the excellence of a culinary practice rooted in traditional knowledge, careful preparation, and years of dedication.
In June 2026, her restaurant presence expanded to a third location with South Philly Barbacoa at Triple Bottom Brewing, on Spring Garden Street in Philadelphia. Introduced through a pop-up, the collaboration became the brewery’s permanent food offering, bringing her signature barbacoa tacos and handmade corn tortillas to another neighborhood and audience.
Across South Philly Barbacoa, Casa México, and the location at Triple Bottom Brewing, Cristina’s work remains grounded in her ancestral culinary knowledge and her commitment to corn and traditional preparation. These principles connect the different chapters of her career and guide the food she shares with every new audience.
Chef Cristina Martínez has built a lasting place in Philadelphia’s culinary life by sharing food that carries family history. Through her restaurants and international recognition, she continues to introduce new audiences to the richness of Mexican cooking while preserving the knowledge at its heart.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
One of the greatest challenges Chef Cristina Martínez has faced is the language barrier. Spanish is her first language. The language in which she can fully express her memories, knowledge, and emotions. Although she speaks conversational English, communicating in professional culinary settings, presentations, and public events can be more demanding. In those moments, an interpreter is essential to help her share her ideas with the depth and clarity they deserve.
For a chef whose work is closely connected to storytelling, this challenge extends beyond finding the right words. Explaining a tradition, describing a technique, or sharing a personal memory requires nuance. Speaking in Spanish allows Cristina to bring her full voice to the conversation, while interpretation helps that voice reach a broader audience.
She has also faced the loneliness of being far from her family. Building a career while separated from loved ones has meant experiencing important moments without always having them close by. Alongside the demanding work of running restaurants, that distance has been a deeply personal challenge.
Yet Cristina continues to welcome people with a smile. Her central purpose is to make everyone who visits one of her restaurants feel at home. That intention shapes the welcome she offers, the care she puts into the food, and the atmosphere she creates around the table.
Her own experience of missing family gives particular meaning to that purpose. Through familiar flavors, handmade corn tortillas, and warm hospitality, she creates a place where guests can feel comfortable, connected, and cared for.
As her career has brought her to larger audiences and public stages, Cristina has continued to share her story in her own language. Whether speaking through an interpreter or welcoming someone into her restaurant, her message remains consistent: food can bring people together, and everyone deserves a place where they feel they belong.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Chef Cristina Martínez currently oversees her restaurants across three locations in Philadelphia. She focuses on refining the menus and maintaining the quality and consistency of each dish, preserving the traditional flavors and warm hospitality that define her cooking.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
Chef Cristina credits her Latino community, whose members work tirelessly and honestly, often without counting the hours, while holding on to the dream of a better future. Their dedication and perseverance continue to inspire her.
Pricing:
- none
Contact Info:
- Website: https://chefcristinamartinez.com/en/
- Instagram: https://www.instagram.com/barbacoachef/
- Facebook: https://www.facebook.com/cristina.martinez.71271
- Youtube: https://www.youtube.com/@chefcristinamartinez1970
- Yelp: https://www.yelp.com/biz/south-philly-barbacoa-philadelphia
