This lady is the Real-Deal for all of you would be Chefs. Tania is an ambitious woman who cooks with real passion. I have met, seen, and worked with all types of Chefs but this woman loves what she does, and dearly loves her country. Hard work does not bother her in the least little bit. As a graduate of the Art Institute of America in California, her insatiable thrust for Culinary Arts has driven her to become a Professor of Gastronomy and spearhead a movement of cooking with Flowers, over eighty (80) of them in fact. Chef Tania categorizes her cuisine as French-Mexican Fusion or better yet, Mexican Cuisine with French influences. She doesn’t blink an eye when she lists her available ingredients from her country. Ingredients like live worms, and Iguanas is just the tip of the iceberg if you will. In her Restaurant Le Crepe, she specializes in preparations with Crepes with a wide array of ingredients such as fruit to more traditional flavors like chocolate and Mole.