Discover Austin’s Exciting Food Scene: First Amy’s and New Raw Bar Take Center Stage in Local Suburb

Food & Wine just announced its Best New Chefs for 2025, and big news: Mariela Camacho from Comadre Panaderia in Austin is on the list! She’s the only chef from Texas to make the cut, and that’s a big deal.

This is the 37th class of chefs showcased by Food & Wine. The editors have traveled across the U.S. to find talented individuals who infuse their cultural backgrounds into their cooking. As the introduction notes, chefs today push boundaries, creating dishes that are personal and meaningful.

Camacho perfectly embodies this idea. Known for her comforting Mexican pastries, her treats evoke nostalgia while embracing creativity. In 2024, Comadre was also recognized by the New York Times as one of the 22 best bakeries in America.

Each chef featured gets their own spotlight, and for Camacho, Austin’s restaurant editor Raphael Brion highlights some of her standout creations. Her bakery offers a modern twist on traditional pan dulce, including fluffy conchas topped with a unique raspberry-chile mix and pink cakes infused with heirloom corn. Camacho’s menu also features a variety of other treats, like mesquite pecan cookies and croissants filled with confit oyster mushrooms and her mother’s mole rojo.

Camacho’s story is inspiring. Raised by restaurant workers in Los Angeles, she has worked her way up, vowing to treat her staff with respect. After spending some time in San Antonio, she returned to Austin, focusing on ethical practices rather than just profits. “We want to do the right thing around here,” she told Food & Wine.

Brion emphasizes her commitment to sustainability in sourcing ingredients and fair wages. She believes that sticking to these principles is more important than flashy restaurant designs or high profit margins.

If you’re curious about what to try at Comadre, Brion suggests a perfect order: the popular gluten-free pink cake, a chocolate chunk concha, mesquite pecan cookies, a masa sugar cookie, and a bean and cheese empanada.

For now, local fans will have to wait a little longer; Comadre is currently on summer break and will reopen on September 11.

This recognition for Camacho and her dedication to her craft highlights a growing trend in the culinary world: the shift towards personal, ethical eating. Many diners today appreciate food that tells a story and reflects the chef’s heritage. It’s a movement that encourages chefs to create not just meals, but memories.

For more on food trends, you can check out Food & Wine’s article on Best New Chefs.

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