The Culinary Legacy of the Rivera-Río Brothers Mexican Chefs

Meet the authors of the exquisite flavors at DUAL Lumbre/Centli Restaurant in Xcaret Hotel La Casa de la Playa

In this blog, we will explore each brother's joint and individual journey, their restaurants, notable projects, and the Seven Commandments of the Rivera Rio Group, principles that guide their culinary excellence. These stories reveal the impact and innovation the brothers have brought to Mexican gastronomy, offering a complete view of their passionate journey and legacy.

Rodrigo, Patricio, and Daniel Rivera Rio, originally from Mexico City but now living in Monterrey, are transforming Mexican cuisine with their passion for cooking.

Food was a central element in their lives from a young age, thanks to the influence of their parents and grandparents. This early exposure to flavors and culinary techniques ignited a passion in them that would become their professional careers.

Today, each brother brings their specialty:

- Daniel handles desserts. 

- Rodrigo manages savory dishes. 

- Patricio oversees service and wines, working together to offer innovative and collaborative culinary experiences.

The Rivera Rio brothers' dedication to cooking, local producers, and Mexican traditions is evident in every dish and space they create. Recognized nationally and internationally, they aim to provide their diners with a complete experience that makes Mexico and its traditions proud. 

RODRIGO RIVERA RIO – CHEF  

Rodrigo Rivera Rio Zambrano was born in Mexico City in 1983 and grew up on a cattle and agricultural ranch in Hidalgo. From a young age, he first encountered cooking by helping the local cooks. At 14, during a visit to the French restaurant L'Olivier in Mexico City, he fell in love with the culinary profession and decided to dedicate himself to it.

He lived in Mexico City for a year, working as a cleaning assistant in restaurants. He then attended a military school in Texas, where he gained experience in industrial kitchens. Upon graduating, he returned to Mexico to study cooking due to his passion for Mexican gastronomy, enrolling at the Culinary Institute of Mexico (ICUM) in Monterrey.

At just 21, he accepted his first offer to be a chef, formally starting his career. He worked in casinos, received mentorships from renowned chefs, and began his businesses, including an Italian restaurant, where he made many mistakes but learned valuable lessons.

Rodrigo is creative, investigative, and passionate about Nuevo León. He strives to elevate the gastronomy of the Northeast and firmly believes in his state's culinary potential.

DANIEL RIVERA RIO - PASTRY CHEF 

He was born in the state of Hidalgo and has a curious personality, a love for sweets, and extreme creativity. At a young age, he moved to Nuevo León, where his innate fascination with good food began. 

At 12, he embarked on a trip to Mazamitla, Jalisco, where he got his first job as a "bell boy." However, he spent much of his time in the kitchen, feeding his culinary curiosity.

Later, he moved to Vancouver to study. Out of necessity, he worked as a dishwashing assistant in small restaurants. There, he fell deeply in love with gastronomy and decided to dedicate his life to this passion.

Back in Monterrey, he began his studies in gastronomy and simultaneously started his journey in the world of food trucks with his first venture, Food Fellas. This project, an eclectic kitchen combining Mexican, American, and Asian gastronomy, allowed him to exploit his culinary creativity, especially in sweets.

PATRICIO RIVERA RÍO - Maître/Head Sommelier 

Patricio was born in Mexico City in 1990 but grew up in Monterrey, a city he considers home.

Since 2008, he has worked in various food and beverage establishments, starting as a bar assistant at the Fantastic restaurant. In 2010, he decided to study Food Service Management at the Regiomontano Institute of Hospitality. Thanks to his hard work and dedication, Patricio seeks to create a legacy of professionals committed to local gastronomy and to elevate the industry's standards.

Discover Their Restaurant DUAL at the Hotel Casa de la Playa in Xcaret

The Rivera Río brothers have taken their culinary vision to a new level with the opening of two impressive restaurants, CENTLI and LUMBRE, in the luxurious Hotel Casa de la Playa in the Riviera Maya. These establishments stand out not only for their exquisite gastronomy but also for their commitment to sustainability and the use of local ingredients. 

CENTLI - A Tribute to Corn and the Cuisine of Southern Mexico

CENTLI, whose name refers to the Nahuatl word for corn, pays homage to the milpa and its great ingredient: corn, the heart of Mexico. This restaurant is a tribute to the diversity of recipes and stories surrounding corn, focusing on the gastronomy of the states of Chiapas, Tabasco, Veracruz, and Hidalgo from ancient times to the present, offering a unique culinary experience where each dish tells a story and honors Mexican traditions.

With prior reservation, this restaurant is open to the public on Wednesdays, Fridays, and Sundays from 5:00 PM to 11:00 PM.  

The restaurants CENTLI and LUMBRE, directed by the Rivera Río brothers, are two DUAL restaurants in the same place. Both have totally different concepts and offer a unique culinary experience combining tradition and modernity. If you visit the Riviera Maya, these restaurants are a must-stop to enjoy the best Mexican cuisine in an unparalleled setting.

For more information, visit their official page: (https://www.lacasadelaplaya.com/es/cuisine/).

Discover Their Other Project

KOLI

KOLI is a restaurant that pays tribute to northeastern Mexico's flavors, ingredients, and culture. This culinary concept, developed by the Rivera-Río brothers, opened in 2015 in San Pedro Garza García, Nuevo León, where they redefined northeastern cuisine with a tasting menu based on their memories and experiences.

Two years after its opening, Koli was recognized as one of the 120 best restaurants in Mexico by the "Nespresso - St. Pellegrino Mexican Culinary Guide" and was twice nominated by Gourmet Awards Mexico for its excellent service. In 2024, it was awarded a Michelin Star. Koli stands out for its concept of seasons, having presented eleven culinary proposals. 

Seasons

Koli restaurant has established itself as a gastronomic reference in Nuevo León thanks to its innovative concept of seasons. Every eight months, the restaurant completely renews its menu, music, and ambiance, offering diners a unique experience that delves into the region's history, culture, and culinary traditions. To date, Koli has presented eleven seasons, each with a distinctive theme.

First Season: The History of Nuevo León

Koli's inaugural season, "The History of Nuevo León," focused on narrating the region's historical evolution through its dishes.Each culinary creation tells a chapter of Nuevo León's history, from its origins to the present. The chefs used local ingredients and traditional techniques to offer a gastronomic experience that connected diners with the region's roots.

Second Season: The Table of the Northeastern Home 

The focus was on the origin of the foods and the provenance of each ingredient used. This season explored the stories behind the products, from their cultivation or harvesting to arrival at the table. The chefs highlighted the importance of tradition and connection with the land, emphasizing the role of the community in creating authentic and sustainable gastronomy.

Third Season: Native

Native celebrated the indigenous products of Nuevo León. The chefs valued unique regional ingredients, such as the cabuche, a cactus flower, available only once or twice a year. This season showcased the biodiversity and natural wealth of Nuevo León, and one of the emblematic dishes represented the region's mine, symbolizing the connection between nature and the state's industrial history.

Fourth Season: Northeastern Technique

The fourth season, "Northeastern Technique," focused on traditional culinary techniques of northeastern Mexico. The chefs explored and reinterpreted ancestral methods, presenting iconic dishes such as "Machito," made with goat offal, and "Tritada," a preparation based on thick goat blood. This season celebrated the skill and culinary knowledge passed down from generation to generation.

Fifth Season: Northeastern Technique II

Given the success of the fourth season, the chefs decided to continue exploring the region's techniques with "Northeastern Technique II." In this fifth season, they expanded various techniques and dishes, incorporating ingredients such as "Huasteca red tuna" and "Mole Nolones." This season offered a deeper and more diverse view of traditional northeastern Mexican cuisine.

Sixth Season: Endemic

This season focused on the region's exclusive and characteristic elements. The chefs highlighted unique and representative ingredients of Nuevo León, such as pepitorio and capuche, creating dishes that reflected the singularity and richness of local biodiversity. This season celebrated the peculiar and distinctive aspects of regional gastronomy. 

Seventh Season: Resilience

This season, they have emerged in the context of the pandemic, which forced the chefs to adapt and innovate. During this period, they launched the Monterreina brand, a corn beer with honey, and created Impacta Wear, a line of kitchen aprons made from cotton and recycled plastic. This season emphasized the chefs' ability to face challenges, find new ways to connect with their community and reduce environmental impact.

Eighth Season: Nostalgia

The chefs focused on evoking feelings of strength and gratitude, recalling past achievements and happy moments. This season, they addressed themes of change and relocation, offering diners an experience that connected with their emotions and memories and strengthened their sense of belonging and community.

Ninth Season: Barbarians

The frankness and determination of the northerners inspired this season. The dishes and ambiance reflected an attitude of doing things right, on time, and straightforwardly. During the season, they paid homage to literary divs of the region, such as Alonso Reyes, Julio Torri, and Martín Luis Guzmán, highlighting their cultural impact and connection to northern identity.

Tenth Season: Nest

The nest symbolizes a rebirth and a return to traditions. The chefs explored barbecue, a typical preparation of Nuevo León, and applied improved techniques to offer a unique culinary experience. The dishes evoked the beginnings of time, representing the connection between past and present and celebrating family and community traditions.

Eleventh Season: Anonymous

Currently, in its eleventh season, "Anonymous," Koli pays tribute to Monterrey's unsung heroes and characters. This season highlights historical divs such as Cacique Huajuco and Colmillo, who defended their culture during the conquest era, and Chepita Zozaya, a local heroine. This season's dishes aim to rescue from oblivion those who significantly contributed to Monterrey's history without receiving due recognition.

Upcoming Season: Progressivism

Set to launch soon, "Progressivism" will focus on the futuristic vision of gastronomy. The chefs will explore what in the present prepares us for the future, offering an innovative and advanced perspective on cuisine, always with one foot in tradition and the other in culinary avant-garde.

Through its seasons, Koli continues to surprise and delight its diners, offering a gastronomic experience that satisfies the palate and profoundly connects with the history, culture, and future of Nuevo León.

The Seven Commandments of Grupo Rivera-Río

The Rivera Rio brothers follow a set of self-defined tasks called "The Seven Commandments," which guide their kitchen work and the service they provide to their diners.

These principles, based on the founders' personal values, replace the typical corporate mission and vision statement, defining the essence of the company's culinary concept and the experience it offers.

I. COOKING. Simple, powerful, and focused on the product and technique.

II. COMMUNITY. The more customers, the more friends.

III. THE TEAM. We are a family; we all create, cook, serve, and eat.

IV. THE PROTAGONIST is the experience.

V. KOLI is an extension of our home.

VI. MY DRIVE is the producer, my responsibility, their perseverance. 

VII. THE DISHES carry a story representing an expression and our creativity.

The gastronomic legacy of the Rivera Rio brothers is a testament to the power of passion, dedication, and teamwork. Throughout their joint journey, Rodrigo, Patricio, and Daniel have combined their unique talents to revolutionize Mexican gastronomy, creating culinary experiences that genuinely reflect their love for cooking. Each brother has left an indelible individual mark.

As they continue their journey, the Rivera Rio brothers honor their roots and inspire future generations of chefs and food lovers to dream big and celebrate Mexico's rich culinary heritage. The legacy of the Rivera Rio brothers is undoubtedly a celebration of tradition and innovation that will continue to leave an indelible mark on the history of Mexican gastronomy.