Ruth Alegria

Ruth Alegria is the founder of the Princeton Cooking School and former owner of the New York Times recognized Mexican Village Restaurants, she organizes custom designed cultural and culinary tours of Mexico City. From the best known of the city's colonias to its most overlooked we offer you a "non-tour" tour of museums, restaurants, theatres, galleries, and street food that make up the culinary scene. Join us for an insiders view.

Ruth Alegria is a member of the International Association of Culinary Professionals, the James Beard Foundation and Slow Food.

What her colleagues say about her:

"Ruth has acted as Ann Nurse's right hand organizing and executing workshop presentations at the James Beard House in New York for visiting chefs and authors. She has successfully run her own cooking school in Princeton and also been the manager of the Witherspoon Bread Company, one of the first establishments to prepare and sell artisanal breads in that area. Besides all that, she makes the best Latino roast pork north of Havana!" - Nick Malgieri , Institute of Culinary Education, Director of Pastry and Baking, noted author and culinary professional.

"Ruth and I met in 1997, when I profiled her and her Princeton culinary school in an article for an area newspaper. Since then I have come to admire both the depth of her professional skills and the generosity with which she shares them. I have witnessed the warmth and energy she brings to her classes on Mexican cooking, the finesse and maturity she draws upon while mentoring young chefs, and her tireless devotion to community and charity events.

Every day I encounter restaurant-goers in the Princeton area who wax poetic about the businesses Ruth established over the years, and which are still going strong. This is a real testament to her expertise as chef, restauranteur, and business person.

But if I were to name the trait that most typifies her it would be her instinctual, gracious capacity for sharing her knowledge and experience. I have been on the receiving end of her generosity many times, including her willingness to be a last-minute guest on my radios show." - Pat Tanner , food and travel writer for The New York Times, The Star-Ledger, The Trenton Times, and New Jersey Monthly Magazine, host of Dining Today radio show:

"In the more than 10 years that I have had the pleasure to call Ruth Alegria a colleague, I have known her to be a consummate professional, dedicated to acquiring knowledge and, in turn, educating and assisting others.

Ruth comes from a rich culinary and ethnic history which clearly shows in her work and her work ethic. I have observed her in her element as she has "brought up" many of New Jersey's finest young chefs and jump-started several successful food business." - Vicki Caparulo , CCP, Chair Person of Cooking Schools and Teachers Section, International Association of Culinary Professionals, owner of Beauty and the Feast, Inc., recipe developer, food writer and culinary educator.