Meet Elena Leone | Chef, cocinera y psicóloga

We had the good fortune of connecting with Elena Leone and we’ve shared our conversation below.

Hi Elena, can you walk us through the thought-process of starting your business?
Since I was very young, I had a strong inclination for music, especially classical music and opera. My earliest memories revolve around the beautiful image of a piano, comforting and delicious meals, and the warmth of being embraced by strangers who, despite being unknown, had a smile for me.

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When I created “Las Musas de PapáSibarita,” I was going through a challenging moment in my life, knowing I had to make decisions that somewhat frightened me. On one side, my initial profession was psychology; I had worked for 12 years on various projects and felt somewhat disheartened with my recent job. However, alongside psychology, I always worked in restaurants, first as a waitress and later as a manager. I then felt the urge to merge both worlds: psychology and hospitality. I started working independently, providing consultations and developing courses for restaurants with a more human-centric approach, focusing on hospitality and the joy of serving.

Yet, I also felt it might be time to start my own business. This meant pausing my beloved psychology career and fully immersing myself in a field I knew but not as deeply as required. Additionally, my father had passed away a couple of years before, causing profound sadness. These were the reasons why I spent long hours listening to music and riding my bike, trying to discover what I truly wanted for the coming years – a strong desire to share with the world the wonderful things that had shaped me as a person until that moment. This included making people happy through their senses, tasting dishes that brought them to familiar and secure places, and incorporating music as a crucial element in building and managing this project.

I discovered my talent for cooking quite late in life. Although I never paid much attention, I always loved eating, enjoying wines, and engaging in conversation around the table. Cooking and feeding his children were among the beautiful characteristics I remembered most about my father. His patience in preparing the perfect “soft-boiled eggs” for his twin daughters in the morning, his joy in exploring popular markets in Mexico for the best fruits and vegetables – these memories stayed with me.

Before deciding to open my own restaurant, I cooked for those who asked, receiving much gratitude and encouragement to start a restaurant someday. I also baked bread, and during a dinner I attended, an elderly Belgian man tried my bread. His expression was beautiful and touching; he finished the slice with great calmness, and in his limited Spanish, he told me that the taste reminded him of when his mother sent him for bread during the war, a very particular flavor taking him back to a difficult time. This is just one of many anecdotes, but the most important thing was my desire to create a place where people could revisit beautiful moments in their lives. I had this in mind because I cherished all the dishes my father had cooked for my siblings and me over the years.

I knew I wanted to honor my father by venturing into the restaurant business. I named it “Las Musas de PapáSibarita” to convey the essence of what we built as father and daughter, emphasizing the importance of nurturing beyond the dish itself – the care, the sharing, and more. It wasn’t just about creating a business but authentically elevating things to another level.

I envisioned a kitchen that lingered even after the meal. Therefore, every aspect of my mental process was filled with details, perfection, and crafting each dish with intention. We make everything artisanally, preparing it when the diner orders, hand-kneading the dough, and baking bread in a dome oven – all driven by the importance of intention in cooking. It may seem crazy, but it’s a worthwhile madness, resulting in unparalleled quality.

What should our readers know about your business?
Starting with Las Musas and after years of working in various places, the support from numerous acquaintances and friends began pouring in, turning the dream into reality. Musician friends inaugurated the place, word spread, and we integrated music into our offerings a few days a week, eventually expanding to concerts from Wednesday to Saturday and sometimes even Sundays. I aimed for original music, supporting young talents, and creating a diverse lineup, always prioritizing quality – from free jazz, traditional jazz, blues, experimental music, boleros, chamber and baroque music to a big band and harpsichord duets. We gradually solidified our identity as a place to appreciate good music and good food, a peaceful oand discreet spot, often discovered through recommendations.

Blending cuisine with music is a pleasure and a passion I want to continue. Despite earthquakes, pandemics, and other challenges, we have reinvented ourselves and sought the best alternatives to keep moving forward. When you deeply love what you do, you always find a way to continue, build alliances, create community, and turn any challenge into a learning experience. Sharing that knowledge is another pillar of Las Musas.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I really like Chapultepec Forest, a place with a lot of history where you can visit its museum, and I enjoy cycling there. Any foreigner can access Ecobici and experience the city. Visit the Museum of Anthropology and History.
For food, try tacos at El Huequito; they have many branches. El Gran Abanico also offers tacos, specializing in carnitas and stewed tacos. Antolina, restaurant of Mexican food, with delicious dishes and mezcal. Enjoy barbacoa at El Hidalguense.

Colonia Roma and Condesa provide various places such as cafes and charming spots like Embajada Jarocha.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
To my beloved father and all the individuals who nourish the soul with their art, making the world a kinder and more loving place.

Instagram: papasibarita

Facebook: Las Musas de PapáSibarita

Image Credits
Rafael Arriaga Balam-ah Carrillo