To celebrate Hispanic Latinx Heritage Month, "Good Morning America" is highlighting chefs, recipe developers, bloggers, restaurant owners, creators and others whose rich culture shows up through their unique food.

Aarón Sánchez is a prime example of a chef who puts his heritage on a plate and serves a portion of his story through cuisine -- all while preserving his own family's legacy through food and encouraging diversity in kitchens everywhere.

Beyond the pages of his book, "Where I Come From: Life Lessons from a Latino Chef," Sánchez is an advocate for the advancement of Latino youth through his eponymous scholarship fund that provides culinary education, mentorship and industry experience to diversify kitchen leadership for future generations.

To kick off Hispanic Latinx Heritage Month, Sánchez led a kitchen of students at the Institute of Culinary Education in New York City, which recently announced a new partnership with his organization, for a demonstration and conversation about cooking techniques and distinct flavors that make Mexican food so special.

"I'm super excited to be partnering with ICE and sending our students from the Aarón Sánchez Scholarship Fund here to this amazing institution," he told "Good Morning America." "It's a time to honor all of the contributions Latinos have made throughout our beautiful country."

"These dishes are a celebration of my culture and lineage as we are now celebrating Hispanic Heritage Month," he said.

PHOTO: Bluefin tiradito made by chef Aarón Sánchez at the Institute of Culinary Education.
Kelly McCarthy
Bluefin tiradito made by chef Aarón Sánchez at the Institute of Culinary Education.

First, Sánchez prepared bluefin tuna tiradito, a traditional Peruvian raw fish dish much like crudo, which he said reflects the influence Japanese immigrants had in the South American region with ingredients and flavors of sashimi.