“I studied Culinary Arts in Miami, Florida, but learned about food when I started working in the industry.”

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Rebecca learned to make this dish at a high-end Miami restaurant

Get to know Rebecca, and get her Vegan Watermelon Tuna Tartare FRIDAY (5/6) from 11-5:15PM!


“I fell in love with food and how flavors tie your senses to family, land and friends.”


Q: What is your cooking background?

Rebecca: I studied Culinary Arts in Miami, Florida, but learned about food when I started working in the industry. At a high-end restaurant where life moved fast. I went from salad girl to desserts to being a line cook.



Rebeccas’s Vegan Watermelon Tuna Tartare. The Asian flavors of ginger, soy, chile and lime juice, sesame oil are added to highlight the clean silky taste of this vegan watermelon tuna. Baked to achieve just the right texture blended with fresh cubes avocado and a scattering of sesame seeds that delivers a nice crunch. Topped with fresh green onions. Accompanied with crispy corn Tostitos. 🍉 🥢


Q: What can you tell us about the dish you’re making and what inspired it?

Rebecca: Compassion for our friends of the sea and the exploitation of our greatest power source, the ocean. In the end, it is all about understanding flavors; this dish can beat any sushi-grade tuna allowing you to enjoy it to the fullest.

Q: Where did you grow up and what kind of food did you grow up with?

Rebecca: I grew up in Mexico and some other part of my childhood in Texas. My grandmother made her mole from scratch as well as her corn tortillas. From cheesy enchiladas to hot piping buñuelos I fell in love with food and how flavors tie your senses to family, land and friends.

Q: What is your favorite food memory?

Rebecca: Walking into my great grandmother’s house in Chihuahua, the kitchen gave way to the patio. The floors were made of mint green patterned tiles, and the smell of a well done Mole Poblano still takes me back to how the sun’s light poured in through the windows and made the whole kitchen shine. The kitchen was always loud, and I was small; as I walked in, one of my grandmother’s nana rolled a fresh plumped tortilla and handed it over to me with a big smile. Food is to be prepared with love and pride, but food is meant to be shared most of all.



Get Rebecca’s Vegan Watermelon Tuna Tartare FRIDAY (5/6) from 11-5:15PM, only on Shmeal!


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By Shmeal

The Shmeal Team. 🐖💻
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