Fabiola Escobosa was born in Mexicali, a border city in Baja California. Her mother was a pastry chef, and it was by her side that Fabiola discovered her culinary calling. As is common in the region, Fabiola frequently visited the seafood carts (carretas) of Ensenada from a young age; the fantastic local products and the simple yet brilliant preparations remain key references in her cooking today. Fabiola worked in New York with Ignacio Mattos for nearly seven years, overseeing his restaurants, including the acclaimed Estela. In 2019, she returned to Mexico to join Enrique Olvera’s team as the Executive Chef of Casamata. The desire to launch her own project grew, and in the spring of 2023, CANA opened its doors in Mexico City’s Juárez neighborhood. Fabiola’s cuisine is self-guided, fueled by her own tastes, her professional experience, her travels, and the techniques that capture her attention. Today, she shares this extensive background at CANA, where years of learning, hard work, and dedication have shaped a gastronomic proposal that—within just two years—has positioned the restaurant as an essential destination in Mexico City.