Sabor Imports is a small business specializing in sourcing the highest quality chef-driven food products from Mexico. All of our products are sourced from the best producers throughout Mexico. Each product has been hand crafted or harvested with such passion and attention to detail so that your culinary creations will tell a story. Whether it be a magical cup of hot chocolate, a perfectly balanced mole sauce or a home grown tomato kissed with a touch of Oaxacan Sea Salt, let the products sourced by Sabor Imports take you on a culinary journey.
Sara Polczynski, is the owner of Sabor Imports as well as the owner/Culinary Artisan for Seasoned Plates, a full service catering company specializing in bringing bold flavors, bright colors, local freshness and a custom culinary experience to each and every client. Sara has been a part of the San Diego culinary scene for almost 20 years. Her story has many chapters. In the mid 90’s, as a graduate of the California Culinary Academy in San Francisco, Sara left to train at the renowned Manele Bay Hotel in Lanai, HI and The Broadmoor in Colorado Springs, CO. Upon her return to her native San Diego, Sara was hired as the Corporate Pastry Chef for the Cohn Restaurant Group, running the pastry department for multiple restaurant concepts.
Sara’s love for teaching on the job led to a part time career of teaching in the classroom. A culinary educator since 1999, Sara currently holds the position of Associate Professor for the Baking and Culinary Arts programs for San Diego Community College – Continuing Education. It is the largest vocational training program of it’s kind in the US.
Over the years Sara’s love for cooking began to expand along with her love of travel. Inspired by the family food stories of her Mexican kitchen colleagues and the early teachings of Rick Bayless on his PBS television series, an opportunity arose that changed her career path and life forever and helped shape the style and flavor profile of her cuisine. It was the beginning of an annual journey to travel and learn about regional Mexican cuisine, art and culture with influencial chef mentors including Rick Bayless, Ricardo Munoz and Susana Trilling. Her most recent project that utilized the knowledge, passion and techniques of authentic regional Mexican cuisine was as the Consultant Executive Chef for The Blind Burro in San Diego. Bringing authentic Mexican cuisine with a modern California flair to the people of San Diego was a dream project. Always trying to be connected to the rich culture and foods of Mexico has afforded her the opportunity to teach hands on cooking classes at the world renowned Rancho La Puerta in Tecate, MX, utilizing fresh produce grown on their on-site organic farm.