Olga Cabrera is a chef from Huajuapan de León in Oaxaca's Mixtec region, who moved to the state capital with traditional recipes and the knowledge of firewood cooking. Despite facing challenges such as machismo and initial rejection of her culinary proposals, she remained committed to her goals, inspired by her mother and grandmother. After years of running a food establishment, she was able to create a sustainable business model that supports her family.

Today, Olga has successfully established 'SOMOS,' a project that incorporates several gastronomic initiatives including the Tierra del Sol restaurant, Masea Trigo y Maíz, La Atolería, Grano X Gramo, and Aguamarga, which is a culinary laboratory focused on experimenting with Mexican theobromas, cacao, and related species. These projects reflect her dedication not only to her family but also to preserving and transforming her country's culinary heritage, emphasizing the importance of ingredients like corn, which are vital to Mexican culture.

Her journey embodies the intersection of tradition and innovation, showcasing how local cooks can create unique culinary experiences that celebrate their heritage while adapting to modern tastes. By sharing her story and her passion for Mexican cuisine, Olga Cabrera stands as an inspiring figure for many aspiring chefs and entrepreneurs in Mexico, affirming that love for one's culture can drive successful transformations in the food industry.