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Established Bolita Masa in Berkeley, focusing on Mexican American cuisine.
Participated in the 'Ofrendas' pop-up dinner in San Francisco, exploring Mexican immigration and identity through food.
Shared insights on his relationship with corn and how his younger self grappled with the idea of it.
Emmanuel Galvan is a Mexican American chef and the founder of Bolita Masa, based in Berkeley. His culinary work explores themes of immigration, identity, and the concept of 'home' through traditional Mexican ingredients, particularly masa.
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Bolita Masa
Tamale
Galvan's work often involves pop-up events, such as 'Ofrendas,' which aim to create a multisensory experience inspired by Mexican immigration. He has also reflected on his personal connection to ingredients like corn, viewing it as a journey of understanding from a young age.
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