Try meals by Chef
Raymundo Agrazal
About
Chef Raymundo is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He worked with various restaurants in NY and one of which is Pampano. He focuses on using healthy, organic and sustainable food and ingredients. Focusing on French, Mexican and Seafood cuisines, he channels his energy with utmost committment to provide a glorious palate satisfaction.
Kitchens
Meals by Raymundo Agrazal are prepared fresh in small batches in local kitchens across the country.
Raymundo Agrazal
Raymundo Agrazal
Raymundo Agrazal
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Raymundo Agrazal’s meal reviews
Indulge in the thoughts and stories surrounding meals by Raymundo Agrazal
4.3
Based on 39895 reviews
Roasted Salmon with Basil Sauce
Delicious and feels healthy.
Chiara Noelle Londoño · 04/15/26
Pastel Azteca (Mexican Lasagna with Chicken)
Taste
Margaret McLain · 04/15/26
Pastel Azteca (Mexican Lasagna with Chicken)
This has a bit of a starchy consistency and it had flavor but not enjoyable flavor. Less lasagna and more chicken pot pie vibe.
Danny Chaves · 04/15/26
Roasted Salmon with Basil Sauce
Pretty good.
BETSY THOMAS · 04/15/26
Spinach & Ricotta Stuffed Shells
Very bland
Tamika Francis · 04/15/26
Pastel Azteca (Mexican Lasagna with Chicken)
overall flavor and consistency
Roxanne Crosby · 04/15/26
Chicken & Jalapeño Quesadilla
I’m not a huge fan of corn tortillas but the rest was good!
Ansley Van Epps · 04/15/26
Pastel Azteca (Mexican Lasagna with Chicken)
Not much chicken
Gary Rawls · 04/15/26