Susana Trilling, Oaxaca chef and author has died – Cause of death
Susana Trilling, Oaxaca chef and author has died. Before her death, she was a celebrated Oaxaca chef, author, and culinary trailblazer. The culinary world is mourning the death of one of its most cherished pioneers. Susana Trilling, an iconic chef, author, and teacher who introduced generations of travelers and food lovers to the soul of Oaxacan cuisine, has died in Oaxaca, Mexico. News of her passing was shared on Facebook by friend and travel guide Betsy McNair, who wrote a heartfelt tribute just three days ago. Trilling’s name is synonymous with Oaxacan cooking in the United States. Long before Oaxaca became the celebrated global culinary destination it is today, Susana was already there—living it, breathing it, and generously sharing it with the world. Her death marks the end of an era, but her legacy lives on in kitchens, cookbooks, and the hearts of those she inspired.
Susana Trilling death
Susana Trilling’s impact on Mexican cuisine—particularly the food of Oaxaca—cannot be overstated. With a deep passion for the cultural roots and traditions of the region, she worked tirelessly to preserve and promote its rich culinary heritage. Trilling authored the celebrated cookbook Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico, which became a staple for food lovers eager to explore authentic Mexican flavors. She was also the host of the PBS television series Seasons of My Heart (1999), which brought the beauty and complexity of Oaxacan cooking into homes across America. At a time when few were familiar with regional Mexican food beyond tacos and burritos, Trilling helped redefine perceptions and build appreciation for the diversity of Mexican cuisine.
Those who knew her personally, like Betsy McNair, remember Trilling not only as a talented chef but as a vibrant, warm-hearted woman who welcomed everyone into her orbit with open arms and a plate of something delicious. McNair recalled meeting Trilling in 2003 at her kitchen in Mexicocina and spoke fondly of the market tours, cooking classes, and cultural experiences they shared with countless visitors over the years.
“Ask any friend who is into Mexican food why they first went to Oaxaca all those years ago—before it was OAXACA—and pretty much all of them will tell you that they went to study with Susana,” McNair wrote. “She was The One.”
Susana Trilling obituary
Trilling’s cooking school, Seasons of My Heart, became a mecca for food lovers from around the globe. Nestled in the lush countryside of Oaxaca, the school offered immersive culinary experiences that included visits to local markets, hands-on cooking classes, and lessons steeped in cultural context. Her classes weren’t just about food—they were about history, community, and connection. Throughout her life, Trilling remained committed to sharing the soul of Oaxaca with the world. Even during the pandemic, she adapted, offering virtual cooking classes, including a popular series on the Seven Moles of Oaxaca, a true testament to her resilience and innovation.
For many, Susana Trilling was not just a chef—she was a life-changing presence. Whether through her books, television appearances, or in-person workshops, she opened doors to new flavors, ideas, and friendships. Her influence helped shape the culinary journeys of thousands who traveled to Oaxaca not just to taste the food, but to understand it—and in doing so, to understand Mexico a little better too. While the culinary world grieves, it is Trilling’s family—especially her two sons—who bear the deepest loss. McNair expressed heartfelt condolences to them, noting how proud Susana was of her boys and how committed they are to carrying forward her vision.
As tributes pour in from chefs, students, and admirers worldwide, one thing is clear: Susana Trilling’s life was a beautiful blend of culture, food, and love. She turned Oaxaca into a destination for culinary discovery long before it was on the global radar, and her efforts helped shape the way the world understands Mexican cuisine today.
