Saturday, February 29, 2020
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Chef Dudley NietoGrew up in Puebla, México. His father – who grew up in Spain – was a force to be reckoned with in the kitchen, which provided Nieto a “strong sense of pride, knowing men could be great cooks.” At 21 years old, Nieto intended to study medicine but decided to pursue culinary school instead. After graduating from Le Cordon Bleu, Nieto brought his Mexican palate and classic French technique to kitchens in the Chicago area. He’s opened countless restaurants, from Adobo Grill and Chapulín in Chicago to Bartaco, Rosa Mexicano-Lincoln Center and Dos Caminos Park Avenue in New York City, finally returning home to the Midwest where under his guidance, eatery Mezcalina has recently earned the distinction of being named one of 23 “Authentic Mexican Restaurants” by the Mexican government.
“As you know, Mexican cuisine has been designated World Heritage by UNESCO and it hasn’t become popular by accident. It’s all about giving diners great food with excellent flavors. It’s a cuisine that’s quickly becoming more mainstream, but we can continue to make it grow by staying true to our roots. For the foodies that have had street tacos in Mexico, I want to deliver a taco that’s even better. For first-time diners, I want to provide an experience they’ll never forget. That’s my challenge: to put authentic yet contemporary food at the table.” |
Photo: Marisa Klug-Morataya
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Chef Diana DávilaChef Diana Dávila is the Chef and Owner of Mi Tocaya Antojería in Chicago’s Logan Square neighborhood. A native of the Chicago suburbs, Dávila grew up in kitchens and began working in her parent’s taqueria at the age of 10.
She began her professional career at her family’s upscale dining concept, Hacienda Jalapeños, where she received high praise in the form of a 2-star review from Phil Vettel at the Chicago Tribune and was called a “Mexican marvel” by the Chicago Sun-Times. In 2015 Dávila was featured as one of 21 Chicagoans in the Chicago Reader 2015 People Issue. To continue her culinary exploration, Dávila studied under Chef Susana Trilling at the Seasons of the Heart culinary school in Oaxaca, Mexico. Leaving her family’s restaurant to diversify her culinary palette, she went to one of 2005 Esquire Magazine’s “Best New Restaurants”, Butter and cooked under the direction of Ryan Poli. In 2007, she accepted a new opportunity to work alongside Guiseppe Tentori as the fish cook at the Michelin starred Boka. In 2008, she took a break from the Chicago winters and landed in D.C, where she spent four years under the wings of well-known restaurateur, Jackie Greenbaum. She helped Greenbaum conceptualize, develop and build Greenbaum’s innovative restaurant concepts; Jackie’s, Sidebar and El Chucho as an executive chef and most recently as chef consultant of Bar Charley. Her work in the nation’s capital was heavily lauded and while there she was recognized by Washingtonian as one of 13 “Culinary Rising Stars” in 2010 as well as one of five “Female Force” chefs by Washington Life in 2011. After returning to Chicago and opening the innovative Cantina 1910 Dávila opened her first restaurant, Mi Tocaya Antojería. At Mi Tocaya guests are invited to enjoy Davila’s takes on familiar Mexican favorites; less known regional specialties; and completely new dishes that are inspired by her Mexican heritage. Since opening Mi Tocaya in March of 2017 the restaurant has received numerous accolades including being named one of Bon Appetit Magazine’s Best New Restaurants 2017 (Top 50); a Bib Gourmand designation from the Chicago Michelin Guide (2018, 2019, 2020) and was a James Beard Semi Finalist for Best New Restaurant (2018). Dávila has also enjoyed success as a Chef/Owner and was named one of Food & Wine Magazine’s Best New Chefs (2018); a James Beard Semi Finalist for Best Chef: Great Lakes (2018) and finalist in the same category in 2019; a nominee for Jean Banchet’s Rising Chef of the Year (2017); Eater Chicago’s Chef of the Year (2017); Chicago Tribune’s Chef of the Year (2019) and was named a “Chef to Watch” by both Eater and Plate Magazine in 2017. |
Chef Daniel EspinozaStarts in Lincoln Park Café, and then Carmichael’s Steakhouse. Graduating from Kendall College’s culinary arts program in 2010, he found his first role in a high-caliber kitchen at Carlos Gaytan’s Mexique Michelin starred restaurant. He would ascend to sous chef, and then go on to cook at Michelin star restaurant Bistrot de Saveurs in Castres, France, The Ausable Club in New York, and The Drawing Room and TWO back in Chicago, before returning to Mexique until 2013. He then spent two and a half years as Dinner Lab’s Chicago-based chef de cuisine, traveling the country with restaurant pop-ups and opening new markets while training chefs and cooks. Espinoza ran his own underground supper club, "Anomar" which is his grandmothers name backwards and is the pillar of the love he has for his Mexican Cuisine. Along with consulting some local Illinois and chicago taquerías, Espinoza was the catering chef for the 2018 Ravinia season working along side chef Michael Tsonton and assisting at all the restaurants on property. Currently Espinoza has taken over Cantina Laredo as their Executive Chef in the river north area of Chicago, laying the foundation for modern Mexican cuisine. He describes his cuisine as grandma style cooking in a present time. Chef Espinoza also connects with his audience on a live cooking segment every Monday during Univision Chicago’s Primera Hora morning segment from 5am-7am.
Most recently in 2019 Chef Espinoza won the prestige pork competition “Cochon 555” crowning him the prince of pork in Chicago. In 2017, Espinoza was nominated as a finalist for “eater young guns”. In 2016, he participated in “Top Chef México,” during which he tested his Chicano cooking style to high praise by finishing in the top 4 out of 15 competitors. In 2016, Espinoza consulted on Lincoln Park’s Holy Taco! that earned his barbacoa recipe “one of 100 best things we ate” by Timeout Chicago, and earned a place among Zagat’s “30 Under 30” in 2015. He resides in Chicago’s Humboldt park neighborhood with his wife, Whom is also a very talented chef, Jhoana Ruiz. Together they are embarking on opening their first restaurant in the Avondale neighborhood. |
Chef Alfonso SoteloIt should come as no surprise that chef Alfonso Sotelo enjoys radishes. After all, the name of his Pilsen restaurant, 5 Rabanitos, translates to “five radishes” in English. “I like the flavor and color,” he said, “and they are also very crunchy.”
Growing up in Guerrero, Mexico, his family grew radishes, and once a week he and his four brothers would head to the market with a basket full of them for sale. “When the people in the small town would see us, they’d say, ‘Here comes the five rabanitos,’” said Sotelo. “I was thinking about my family with this restaurant.” Since those market days, Sotelo immigrated to the United States, and in 1996 he began working with Rick Bayless. That’s where he remained for the next 19 years, working in the kitchens of both Topolobampo and Xoco. Sotelo admits he’s proud of his Guerrero-style mole, and he should be. With its glossy black sheen, it coats the golden carnitas tamal ($8.50) like some kind of edible lacquer. The mole adds a savory base and gentle heat to everything it touches. Of course, it helps that the tamal yields gently to your fork, revealing an interior of crisped, fat-streaked fried pork. With all the intriguing options on the menu, it feels unfair to spend any time on the tacos. After all, they occupy only a single line on the very large menu. But why deny what could be one of the best carne asada tacos in town? Aggressively seasoned and grilled until nearly jet-black in spots, the chopped meat is wrapped in two thin homemade tortillas and topped with finely chopped onion and cilantro and, you guessed, more radishes. The tacos are about as subtle as a punch in the face, except you’ll actually want a couple of these. — Nick Kindelsperger, Chicago Tribune |
Chef AtzimbaHas more than 20 years of experience in culinary arts and hospitality industry; Atzimba has had the pleasure of working with highly recognized chefs. In September of 2014, Atzimba Pérez went on to start her own company, Atzimba Catering and Events. A business concept that not just provides delicious and meticulously presented food, but also, adds a well-dressed team of professional and experienced servers.
With great dedication and a vast appreciation of her Mexican roots, Atzimba spreads traditional Mexican and pre-Hispanic cuisine through a wide variety of dishes, extensive knowledge of international food and passion for what she does. She is not only creative with her culinary endeavors but is also philanthropist supporter of great organizations like St Jude, Dream Fund, and the American Liver Association. She is a member of the Illinois Hispanic Chamber of Commerce and 1871. Her work has been recognized warranting several interviews, shows and programs with T.V. channels like Vox Media, Univision, Telemundo, WGN Channel 9, PBS Kids Channel 11, in a six-episode series called ‘No Passport Required’. Hosted by Chef Marcus Samuelsson and most recently at the Chicago Ideas - Speaker Series with Chef Carlos Gaytan and Belen Alonso moderated by Univision’s host Galilea Montijo at the National Museum of Mexican Art. She has spent the last 12 years catering for the Mexican Consulate in Chicago, making great events for a great list of clients like CPS, WBDC, 1871, MHUB Chicago, HACE, Miller Coors, famous saxophonist Cory Weeds, and Spanish rock group, Mana. Atzimba’s most recent appearance are at The Runway Latinx Chicago and the Andersonville Festival. Atzimba Catering and Events 773-426-1928 www.chefatzimba.com |
Chef Rodolfo CuadrosGrew up in Cali, Colombia, never far from his mother and aunts as they prepared traditional meals in the family kitchen. He and his family returned to the United States when Chef Cuadros was a teen. That is when he got his first taste of kitchen life, starting as dish washer before seizing an opportunity to jump on the line when a cook didn’t show up for his shift. Chef Cuadros prefers the title of cook but, since the opening of Amaru in July 2019, he is also a proud minority business owner.
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Chef Saul RomanChef Saul Roman, originally from México, has over 20 years of culinary experience in the United States. Roman received his culinary degree in Mexico where he started his career working in the resorts with top chefs from France and Italy. After he moved to the United States, he worked in a lot of famous Latin-inspired restaurants across Chicago. One of his mentors was famous Chef Dudley Nieto.
For the last four years, Roman has been the Executive Chef at Artango Bar & Steakhouse located in Chicago, Illinois. He has participated in annual events, such as Chicago Gourmet, Chef’s Table, Food on the Wheel and many more. He brings a mix of innovation and tradition to every dish at Artango. This venue is an Argentine restaurant specializing in slow-grilled meats using a traditional Argentine parrilla (grill). Chef Saul combines Argentine gaucho-style grilling techniques and Latin American flavors to create a one-of-a kind culinary experience merging South American traditions and modern culinary techniques. He applies this slow-grilling approach not only to traditional beef, but also to duck, lamb, quail, prawns, octopus and veggies. His house-made chimichurri and empanadas are to die for! Chef Saul Roman, a true master of the grill, invites guests to experience Argentina in a new way full of flavors and aromas. |
Chef Manny MendozaCofounder of Herbal Notes: “My journey cooking with Cannabis began on the south side of Chicago about five years ago. I had just finished culinary school in New York at the Culinary Institute of America, and I left with a new sense of openness to the world, cooking, and especially Mary Jane.
While cooking around the city, I decided to take extra college courses that piqued my interest: Music, Nutrition and Business. Those subjects helped propel me into a new direction towards finding a way to incorporate so many of the things that I love: Helping people understand mental, physical and spiritual wellness through food and music. At that point, although cannabis was not medically legal, I began testing my own infusions, starting with basic butters and oils. My ‘Eureka!’ Moment happened when I simply steeped flower into some whole milk, mixed it with chocolate, strained and chilled it and created the most amazing iced chocolate milk I’ve ever had. Simple, delicious and effective. We aim to depart from the stoner culture surrounding cannabis and distigmatize that which is actually a natural medicine that has the power to holistically transform lives and communities. |
Chef Tony CastilloChef and owner of Longitud315, a restaurant inspired by his trips across South America, Tony Castillo developed his enthusiasm about becoming a Chef from his childhood memories at his grandmother´s kitchen. However, it was not until he won a scholarship to attend the Institute of Culinary Arts at his homeland Guanajuato that he started formally studying to achieve his goal. Afterwards, when he was already based in Chicago, he also enrolled at Le Cordon Bleu College of Culinary Arts.
Chef Tony has worked at renowned restaurants such as Flat Top Grill, where he learned about Thai and Asian cuisines, as well as at famous steak houses and other haute cuisine venues. Subsequently, he became a Private Executive Chef for the Japanese company Takeda, where he was granted the prestigious award Best Chef of the Year in 2008. At Longitud315, Chef Castillo´s passion for South American cuisine has flourished to the extent that Make It Better magazine has highlighted his restaurant as one of the best serving food from Central and South America. In 2014, Trip Advisor nominated it as one of the best 100 restaurants at the area in the United States, and in 2018 Longitud315 was appointed by the television program Chicago’s Best as the restaurant offering the most delicious Churrasco. During six consecutive years, Bon Appétit magazine has invited Chef Castillo to be part of Chicago Gourmet Festival. Chef Tony is honored to represent Latinos overseas, proud to be Mexican and satisfied of contributing to “our gastronomy to be recognized worldwide.” |
Mixologist Luis Estrada"I was born in Cuernavaca, Morelos, México. I came to Chicago when I was 13 years old and as soon as I got here I started working at a restaurant helping my mom busing tables. I worked in most restaurant positions: dishwasher, busser, food runner, barback until I became 21 and my dream job became a reality. I bartended in a local Mexican restaurant. My career tgurned up at the age of 23 when I got hired to run the beverage program of Rojo Gusano working with Chef Dudley Nieto, one of my culturally mentors, who taught me how to mix our Mexican flavors. Thanks to that experience I competed in bartending contests featuring Mexican savors. Then, I started exploring Mexican spirits and showing that México is more than Tequila.
All my career I have been influenced by different Mexican chefs. I had the opportunity to work along Chef Danny Espinoza at Lobo Rey. Later, I moved to be the beverage adviser of La Tequilería in Melrose Park where I meet Chef Diana Coss y Leon and Chef Andrés Padilla culinary director of Rick Bayless. I also got the opportunity to work again with Chef Dudley Nieto. I moved temporarily to Boston, Massachusetts and run the bar program at Rebeco. I decided to come back to Chicago. I created the bar program at ¡Qué Onda!, where I worked with one of the culinary apprentices of Chef Diana Dávila of Mi Tocaya Antojería until one night I got a call from Chef Carlos Gaytán and got the opportunity to work with him at Tzuco, where I became one of the mixologists. Recently, I won the Midwest Start Barback competition of Tequila Don Julio and got the second place in the national competition." |
Mixologist Carlos Alberto Matías IIIwas born and raised on the Southwest side of Chicago and has been a part of this city for 30 years. At age 19 he took his first bussing job at Frankie’s Scaloppine where he learned absolutely nothing but knew he had a blossoming love for the industry. He went on to open GT Fish & Oyster and after about a year became a part of the opening team of Acadia in the Southloop. Acadia seeded hospitality standards deep into his roots. Here he would fall in love with the bar and learning everything he needed to in order to become a part of the bar team, and he did just that. He owes his inspiration to Michael Simon and Arunas Bruzas. Carlos would continue on to open Duseks/ Punch House in Pilsen where he had influence on the menu and won Bartender of the Year (Redeye) in 2014. He later helped open up The Promontory in Hyde Park and went back to run beverage at Acadia alongside Charity Waltenbaugh and Carlos Diaz. Carlos’ last endevour led him to lead the bar at the only Michelin started brew pub in the world, Band of Bohemia. There he would learn from Craig Sindelar who would take him under his wing and push his palate to the next level.
In 2017 Carlos left the bar to work with CNI Brands, where he champions products such as Combier, Libélula and Banhez. Banhez has quickly become a Pilsen favorite due to its sustainable practices and Carlos being the face of the brand in Chicago. Carlos says “The Co-op, UPADEC, owns and operates the Banhez brand. We are helping make money for an entire community (Ejutla) in Oaxaca. The brand has created jobs and pushes upward mobility in a community driven by its people. I am extremely proud to be a part of team that pushes to educate and will continue to make it my goal to spread the UPADEC mission across the Midwest.” |
Photo: Jude Goergen
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Mixologist Ulises Martínez
I was born in Ciudad de México. At the age of four, my mother and I migrated to Chicago. I’ve been working in the hospitality industry since the age of 16. By the age of 21, I was managing a cafe in Wicker Park. That is when I considered a possible career in hospitality. A few years later, I moved on from the cafe to barback at Emporium Arcade Bar. Shortly thereafter, I was managing and bartending the bar. My curiosity in bartending was peaking so it only made sense to transition into the craft cocktail scene.
I started working at Mi Tocaya Antojería in 2017 with Chef Diana Dávila. Chef Dávila reintroduced me to my culture’s traditions and native cuisine. This helped me develop a more refined palate and allowed me to translate native Mexican flavors into my cocktails. Recently, I competed at the Tales of the Cocktail 2019 and won Fan Favorite Winner for Mary Brizard. Currently, I am the brand ambassador for Mezcales de Leyenda and Pelotón de la Muerte. I also bartend at The Northcott Liquorette in Naperville, Illinois. |