In 2010, LOS LOOSERS COCINA FÚNGICA was founded in Mexico City, a project created by Mariana Blanco. At the time, it became the first VEGAN RESTAURANT in all of Mexico to offer a cuisine free of animal products and derivatives; it also became the first one entirely dedicated to wild and adaptogenic mushrooms, using ingredients from sustainable agriculture.Inspired by Oaxaca’s Valles Centrales and countries such as Japan and South Korea, Mariana Blanco engages in exploration and experimentation where fermentation plays an important role not only in food preservation but also in providing nutritional benefits; and along with this, the goal of supporting animal welfare.The restaurant offers a unique line of fermented beverages made with adaptogenic mushrooms: UMANA ADAPTOGENIC (since 2016)—which has won national awards. The project's work has been featured in The Guardian, Forbes, LA Times, to name a few, and Mariana Blanco has also been invited to cook in other countries.
