Bany Vargas

Born in Telixtlahuaca, Oaxaca, Bany immigrated to the United States at the age of eight and grew up in Santa Barbara, California. Despite spending much of her life in the U.S., she has always maintained a strong connection to her roots. Her grandmother often said this bond came from the traditional Oaxacan practice of burying a child’s umbilical stump in their place of birth. After 27 years, Bany returned to Oaxaca.
Bany studied culinary arts at Santa Barbara City College and worked for 10 years in professional kitchens, including Whole Foods Market, Nordstrom Café, and the Four Seasons, Biltmore Hotel. As her grandmother, Rosaura—affectionately known as Chaguita—approached 100 years of age, Bany made the intentional decision to learn directly from her, recognizing that very few people still cook in the traditional way. Under Chaguita’s guidance, she learned to prepare Oaxacan hot chocolate, make mole negro, nixtamalize corn, and work masa using fully handmade methods. These teachings inspired Chocolate Chaguita, a project honoring her grandmother’s legacy.
Today, Bany shares her culture through thoughtful, respectful experiences for responsible travelers in Oaxaca, centered on food, mezcal, and local traditions. She also leads mezcal tastings throughout Mexico and in the US, creating spaces for cultural exchange rooted in care and consciousness. Bany is an associate producer on this documentary and currently serves as a Board Trustee of the Museum of Contemporary Art Santa Barbara.

Bany’s website: https://lacalendasb.com