Question 1

What is the best lens for close-up Mexican food shots?

Accepted Answer

We recommend a 90mm or 100mm macro lens. These focal lengths allow you to stay far enough back to avoid casting shadows on the food while providing a 1:1 magnification that captures the fine grains of spice and the texture of the corn masa.

Question 2

How do you keep Mexican food looking fresh during a long shoot?

Accepted Answer

We use a few industry tricks: brushing meats with a light coating of vegetable oil to maintain a 'juicy' look, and keeping a spray bottle of ice water to mist fresh herbs like cilantro right before the shutter clicks. For avocados, a light brush of lemon juice prevents browning.

Question 3

Does AI photography work for Close Up Mexican Food Photography?

Accepted Answer

AI is incredible for generating concepts and high-quality placeholders quickly. However, it currently struggles with 'logical garnishing'—sometimes placing ingredients that don't belong together. While AI is a massive time-saver for marketing assets, it shouldn't replace the specific 'real' dish your restaurant serves if you want to maintain 100% customer trust.

Question 4

What is the biggest mistake in macro food photography?

Accepted Answer

The most common error we see is 'flat lighting.' When light comes from the same direction as the camera, it hides the textures of the food. Mexican food is all about texture—the rough surface of a taco shell, the crumbles of cheese—so always light from the side or back.

Question 5

How do you photograph 'messy' foods like mole or refried beans?

Accepted Answer

The key is using 'garnishes as anchors.' On a dark mole, we add a sprinkle of white sesame seeds or a swirl of crema. These bright elements give the camera a point of contrast to focus on, turning a uniform brown sauce into a textured, appetizing landscape.

Question 6

Why do my food photos look yellow or orange?

Accepted Answer

This is usually a White Balance issue caused by indoor tungsten lighting. We always recommend shooting in RAW format and using a 'gray card' to calibrate your colors. This ensures the vibrant reds of the chilies and the whites of the onions are true to life.

Question 7

How close should I actually get to the dish?

Accepted Answer

It depends on the 'story' of the dish. For a concha (sweet bread), we get close enough to see the sugar cracks. For a taco, we want to see the whole 'fill' but not necessarily the entire plate. Aim to fill at least 70% of the frame with the food itself.

Mastering Close Up Mexican Food Photography