Try meals by Chef
Santiago Lopez
About
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
Kitchens
Meals by Santiago Lopez are prepared fresh in small batches in local kitchens across the country.
Santiago Lopez
Santiago Lopez
Santiago Lopez
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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.
Santiago Lopez’s meal reviews
Indulge in the thoughts and stories surrounding meals by Santiago Lopez
4.3
Based on 78678 reviews
Grilled Shrimp over Marinara Risotto
Shrimp was not deveined and many still had shells
Bella Smith · 04/15/26
Beef Empanadas with Chimichurri Sauce
The empanada's pastry turned into an inedible, greasy, gooey mess after 2 mins (the recommendation was 2 - 3 mins) in the microwave! The potato serving was very small. I had to empty everything into the garbage disposal. This is the first Cook Unity meal that has disappointed!
Patricia Kimura · 04/15/26
Chicken Enchiladas Suizas
Was kind of just… mush. Not bad tasting but not great texture
Dan Hankins-Wright · 04/15/26
Adobo Chicken Quesadillas
The quesadilla was good. The cabbage slaw not good
Neepa Rana · 04/15/26
Green Salmon Bowl
fish consistency
Joanna Santoli · 04/15/26
Salmon En Croûte
The salmon was very dry and the spinach inside the pastry made the pastry soggy. This wasn't for me.
Lisa Day · 04/15/26
Beef Empanadas with Chimichurri Sauce
Excellent.
Mark Vergara · 04/15/26
Green Salmon Bowl
Salmon dry and bland. Veggies were good. Needed more sauce.
Marilyn Greene · 04/15/26