Minerva Carillo de la Cruz reflects on the powerful reception of her restaurant, Yuri 'Ikú, which showcases Indigenous gastronomy rooted in tradition, respect, and love. From the start, she believed people would connect with the food—not just for its taste, but for the memories, feelings, and ancestral knowledge it evokes. Every dish is made as naturally and traditionally as possible, using wood-fired techniques, local ingredients, and especially corn, which she considers a living being deserving of care. Carrillo emphasizes that food carries spirit—it must be prepared with affection and intention, not just technique. The dishes served—like blue corn tortillas, atole de pinole, or mushroom mole—embody the essence of Wixárika cuisine, and cannot be replicated elsewhere because what makes them special is not only the recipe, but the relationship with the land and community. To Carillo, hospitality means offering nourishment that’s deeply cultural and spiritually meaningful—welcoming guests with flavors that carry dignity, warmth, and a commitment to preserving Indigenous foodways for generations to come.