San Miguel Women: Kajsa Åkerblom — From Sweden to San Miguel, Cooking from the Heart

There are some people who make hospitality look effortless. Kajsa Åkerblom Litzen is one of them. Originally from Stockholm, she has spent her life creating beautiful food and warm, welcoming spaces—from Sweden and Paris to San Miguel de Allende, a city that has drawn her back again and again.

Today, Kajsa focuses on catering and events, creating everything from intimate dinners and cocktail parties to large celebrations and weddings. Through her catering business, Catering San Miguel by 2 Suecos, which she runs with her husband, Anders, she gets to do what she loves most: design food and experiences specifically for the people who will be gathered around the table.

Her passion started early, in her grandmother’s kitchen in Sweden. Food was central to family life, whether cooking together at home, picking berries and mushrooms in the forest, fishing with her father or growing vegetables in the garden.

“There was something special about understanding where food came from. Somewhere along the way, I discovered what still fascinates me most today: taking something from nature and transforming it into something beautiful and delicious.”

By twelve, Kajsa was planning five-course dinners for her family. She went on to spend three years at culinary school in Stockholm, followed by a three-month internship in Paris that immersed her in French cuisine and the intensity of a professional kitchen. At just 22, she opened her first café, beginning an entrepreneurial journey that would eventually see her create and run five different restaurants in Sweden.

In 2011, after years of working in restaurants in Sweden and internationally, Kajsa and Anders moved to Mexico. Their first San Miguel project was Bistro Los Senderos, surrounded by a large organic garden. More concepts followed: Tapas San Miguel on Umarán, Bistro Mi Casa with Gil Gutiérrez at Instituto Allende, and their own playful meatball concept, Los Meatballs.

Eventually, they returned to Sweden, spending four years there as their family grew while Kajsa continued her restaurant career and opened two more restaurants in Stockholm.

But Mexico was calling them back.

Four years ago, they returned to San Miguel as a family, and this time Kajsa shifted her focus entirely to catering and events. After decades of restaurants, she found a way to combine everything she loves most about the industry—the creativity, beautiful ingredients and energy of a kitchen—while making each experience personal.

It feels like a natural next chapter for someone who has always believed that cooking is about much more than food. Kajsa brings an international perspective to San Miguel’s culinary community, but what makes her so special is the warmth and ease behind everything she does.

For Kajsa, it still comes back to the same things she learned around the table as a little girl: gathering, sharing, creating and making people feel at home.

For someone discovering you for the first time, tell us about what you do and what inspired you to create it.

My cooking is inspired by cuisines from around the world, but I always begin with the ingredients. Wherever I am, I want to know what is local, what is in season and what looks particularly beautiful or interesting that day.

I love building flavor with fresh vegetables, garlic, chiles, herbs and aromatics. For me, great cooking begins with excellent ingredients and knowing when to simply let them guide me. I cook from the heart. 

What I love about catering is that no two days are the same.  Every client and celebration is different, so I get to create each menu by  thinking about their tastes, the occasion, the season and the atmosphere we want to create.

For me, cooking is about much more than the food itself. It’s about bringing people together, creating beautiful moments and making every event feel personal and memorable.

How has San Miguel influenced the way you cook or create food?

San Miguel has had a tremendous influence on the way I cook. Coming from Sweden, I grew up with four very distinct seasons, including winters when fresh local produce was naturally much more limited.

Here in Mexico, I'm constantly inspired by the abundance and variety available throughout the year. The markets, local farms, chiles, herbs, fruits and vegetables have encouraged me to cook more seasonally and to be much more spontaneous with my menus.

What role do you think women are playing in shaping San Miguel’s culinary scene today?

Women have always played an incredibly important role in Mexico’s culinary culture.

So much of Mexico’s food heritage has been passed from one generation to the next through mothers, tías and abuelas. Recipes come with stories, traditions and memories, and those personal connections are part of what makes Mexican food so meaningful.

Even when a professional kitchen is led by a man, some of that chef's strongest food memories and earliest influences may come from the women who cooked for him growing up. Women have been carrying this culinary knowledge forward for generations, and I think that influence continues to shape what we eat today.

Here in San Miguel, there are women I really admire. Mariana Peraza of Luna de Queso started small, worked incredibly hard and has built something special while sourcing amazing ingredients, many of which I use in my own catering. I also recently got to know Cristina Gerez of La Estrella. I went to one of her dinners and was so impressed by what she is creating with her cheeses and fresh produce.

How important are local producers, farms, markets and seasonal ingredients to your work?

They are extremely important to me. San Miguel has developed an impressive culinary community, and today we have access to an incredible range of both local and international ingredients.

Whenever possible, I prefer to source locally and work with local producers and markets. Seasonality is also a major part of how I create a menu. When you use an ingredient at its absolute best, you don't have to do as much to it. The quality speaks for itself.

Fast Five

A local food, ingredient or tradition you love: Mexican breakfast—especially the salsas. I love the variety, freshness and bold flavors.

One word that describes San Miguel’s food scene: International. San Miguel has such a diverse culinary community. You can find influences from all over the world while still being surrounded by incredible Mexican food traditions.

One San Miguel food experience everyone should try: Gorditas at Don Ciro.

One Mexican ingredient you always have in your kitchen: Cilantro. It's one of those ingredients I use constantly. It adds freshness and character to so many dishes.

Where do you go for a special dinner? Atrio. I love the atmosphere, the beautiful setting and, of course, the view of the Parroquia. It's a wonderful place for a special evening.

Cater with 2 Suecos

Planning a dinner party, wedding or special celebration in San Miguel? Let Kajsa and Anders create a personalized, full-service catering experience for you. Their bar service is just as thoughtful as the food, with tailored cocktail programs, premium open bars and curated beverage menus designed around each celebration.

🌐 cateringsanmiguel.com

📲 @cateringsanmiguel2suecos