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learned how to cook in 2007 after immigrating to the United States from Argentina. For Roncoroni, an associate professor of counseling psychology in the��, cooking began as practical necessity . Today, it has become a mission of connection, storytelling, and grit.��

After decades of working with immigrants as a clinician, Roncoroni co-founded�� with her husband, Delio Figueroa, a music anthropologist and teacher in Adams County. Cocina Libre is a ������-based community outreach organization where food is more than sustenance; it’s a bridge between cultures and a tool for empowerment.����

In May 2024, the duo released a cookbook titled “Cocina Libre: Immigrant Resistance Recipes.” The cookbook’s pages share two stories, side by side: an immigrant’s story paired with a cherished recipe from their culture. These aren’t placed in contrast but rather, they are meant to complement each other—as one cannot exist without another. For all 29 immigrant chefs featured in the book, some of whom have professional culinary backgrounds, cooking is an essential part of their stories.��

“We, as immigrants, know that many stories of resilience in our community are shared over food. To promote empathy toward immigrants in a country and sometimes a world that’s not very friendly toward immigrants, we created Cocina,” Roncoroni says.��

Many of the chefs describe an arduous journey through the Darien jungle, a dangerous stretch of rainforest and swampland between Colombia and Panama. This region has become a passage route for migrants and refugees making the trek from South America to North America—but not without a cost.����

“There was a lot of extortion to get through the jungle. They took too much money. Thank God we managed to get out of there,” one chef wrote.����

“It took us three days to get through. As best we could, we laid down on cardboard and discarded clothes to rest better,” another recalled. “At 7:00 in the morning, we began to climb the mountain. One has to climb almost lying down. There is a lot of mud.”

Surviving the journey is only the beginning. On the other side, many immigrants find themselves starting from scratch in a country that doesn’t see the lives they led before. Degrees, careers, and accomplishments are often left behind, replaced with jobs that barely sustain.

“In my home country, I worked at a European language academy. I was in charge of the academy,” said one chef. “When I got here, I went to clean rooms. I cried. I cried because I couldn’t clean them fast enough.”

The book and the stories inside are resonating with audiences across the country. The book has sold more than 750 copies, a huge accomplishment for a self-published work, which typically sells fewer than 200 copies. It even reached the #1 New Release status on Amazon. As a community-engaged project, Cocina Libre received help from��) to produce the book.��

Still, Cocina Libre is more than a book. It’s a community hub, a storytelling platform, and an economic engine. Roncoroni and Figueroa host private and community dinners where attendees break bread, listen to chefs’ stories, and begin to understand the immigrant experience on a human level. The result is often transformative.��

“Many people have told us, ‘Now I get it. Now I understand,’” Roncoroni says. “For us, the rhetoric around immigration is really flat. Conversations about immigration often don’t include immigrants. We are best positioned to learn about immigration through immigrants.”��

For the chefs who’ve participated, the response is equally powerful.��

“I didn’t think my story mattered. I didn’t think anyone was listening to me,” one remarked.��

As the project continues to grow and evolve, Roncoroni emphasizes that Cocina Libre is a space for everyone to participate, whether that’s attending a dinner, spreading the word, or following on social media. Small actions, she says, can lead to monumental change.��

With a second cookbook in development, the production of a mini documentary featuring the stories of four immigrant chefs, and growing interest from Michelin-starred chefs, Cocina Libre shows no signs of slowing down.��

“There’s a lot of power in community. The community is ready to show up when what you’re proposing is growth-oriented, ethical, and social-justice forward,” Roncoroni says.

“Some of the proceeds are donated to the Colorado Immigrant Rights Coalition. The rest, used to support Cocina Libre chefs as they get trained and licensed to join the food industry,

A portion of the proceeds from the purchase of Cocina Libre are donated to the��The rest is used to support Cocina Libre chefs as they get trained and licensed to join the food industry. You can follow Cocina Libre on�� ���Ի���.