PILSEN GOURMET
Friday, December 16, 2022
The dining Mecca known as Pilsen will showcase its celebrated Latino restaurant scene with the Pilsen Gourmet
Over 25 restaurants from Pilsen and the nearby Chicago area are convening on Friday, December 16th from 7 pm to 10 pm under one roof (2875 W. Cermak Road, Chicago 60608) to showcase the talents of some of today’s leading Latino Chefs making an impact in the industry. 

This new gourmet and specialty foods celebration will highlight the importance of the Latino labor force in the industry; it will also recognize the historic pioneers and new upcoming wave of culinary talents in the City of Chicago. 
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The event will feature chef demonstrations by international chefs as well as unlimited samples of culinary specialties, an array of Mezcal, Tequila, Crafted Beer and other Mexican beverages such as sodas and micheladas mixes.

Chef Advisor

Dudley Nieto
​Fat Rosie's​ 

Dudley Nieto, award winning chef and published author, was at first interested in studying medicine before he grew to become one of the culinary world’s most sought-after craftsmen. After attending the prestigious Le Cordon Bleu and Kendall College, and carrying with him his father’s pride that men can become great cooks, he realized that a strong sense of heritage combined with the legendary techniques of French cooking could transform the art of Mexican cuisine for the better.
Since his years as a student, Nieto has endured as a culinary prodigy. He has been the executive chef at some of the most popular upscale restaurants in the country, including the Zocalo and Eivissa Pintxos in Chicago, Rosa Mexicano and Bartaco in New York, among numerous others.
His Dos Caminos in Midtown Manhattan was at one point so jam-packed with eager patrons, even the New York Times had trouble getting a table, “…when was the last time you were put on hold for 10 minutes by a Mexican restaurant before being told that the earliest dinner reservation available was for 11:15?”
His mark on the vast landscape of Mexican dining can be seen in the many who’ve sought his guidance. As executive consultant, he’s been responsible for the concept development, experience designing and staff training of several dozen restaurants. His work includes the renowned Mezcalina in Chicago, recently bestowed the honor of one of twenty-three “authentic Mexican restaurants” by the Government of Mexico. But beyond his impact on Mexican cuisine, Nieto remains rooted in a tried & true craft that goes beyond the hottest new street taco or upscale bar. “I want to provide an experience they’ll never forget. That’s my challenge: to put authentic yet contemporary food on the table.”

Chef Nieto has recently joined Scott Harris Hospitality as Director of Culinary Innovations.

Chef & Restaurant Participants

Rodolfo Cuadros
Amaru

 Chef Cuadros grew up in Colombia, Chef Rodolfo Cuadros learned how to bring people together one dish at a time, and it remains his goal as the executive chef and owner of critically acclaimed restaurants Amaru and Bloom Plant Based Kitchen in Chicago’s Wicker Park neighborhood. The restaurants are a lifetime in the making for Cuadros, whose culinary journey began in Colombia, brought him to Miami at 17, and led him to Chicago.
Chef Cuadros holds a Culinary Arts degree from Johnson and Wales University.  He has had the privilege of working with and learning from Chefs Douglas Rodriguez and Rick Gonzalez, plus many more worldwide.
After 15 years of heading restaurants as Executive Chef, six of those in Chicago, Chef Cuadros decided to open Amaru in 2019. Amaru offers up some of Chicago’s best Pan-Latin cuisine. It represents the Latin American culture, history, and passion for food and warm hospitality, which Cuadros developed in Colombia and traveling extensively throughout South America.
Amaru’s success led to Cuadros opening a sister concept inside Time Out Market in the Fulton Market district of Chicago — Lil’ Amaru. Shortly after opening Amaru and during the COVID pandemic, Cuadros began to offer plant-based dishes at a pop-up inside the restaurant to provide healthier options during the lockdowns and express his love of a plant-based lifestyle. That is how Bloom was born.
Cuadros credits his wife with helping him venture from Amaru into offering more plant-based meals.
Bloom is a restaurant with the core belief of being as good to oneself and the Earth as possible. The focus is to bring flavorful, healthy, and affordable plant-based food to the everyday family. He also credits an experience he had at a friend’s restaurant for inspiring Bloom.
What follows that experience and the restaurant’s opening is a Bib-Gourmand award in 2022 and frequent inclusions as one of Chicago’s best plant-based restaurants.
It is that passion, experience, and attention to detail that have guided him through his career, blaze his path forward and bring people together one dish at a time.

​Alexander Quintero
Aikana

​Alexander Quintero was born in Florida, raised in Colombia and Costa Rica. He grew up with his Colombian and Venezuelan family. Then, when he came back to the States he was later introduced to Mexican cuisine by his Mexican side of the family.
Chef Alexander focuses on a Central and South American fusion and he also includes exotic ingredients and homeland flavors to delight Chicago's palates.
Influenced by Central & South American cuisine, AIKANA features an exclusive menu & handcrafted beverage program aiming to evoke luxury and delight for each guest.

Cristian Orozco
​Frida Room

​Chef Orozco from Guatemala came to the U.S. at 17 years old in search of better opportunities. His first break was in the kitchen at a Mexican restaurant in Chicago. This is where his love and inspiration to cook flourished and led to working in American and Italian restaurants. The extensive training honed his techniques and increased his knowledge of various cuisines. Eventually, Chef Cristian landed at Michelin star-rated restaurants like Acadia, Tzuco, and North Pond working with some of the top chefs in the city. As a young chef, he is motivated by learning and being the best in what he does. Chef Cristian intentionally uses healthy, sustainable locally grown, and seasonal ingredients when possible. He is also ready to help the community as a frontline worker and cook for those most in need.
Frida Room is known for serving authentic Mexican-American breakfast with twists and combinations of flavors and tastes, traditional to Mexico City. Now they are offering a fine dining three evenings a week since entering into the restaurant industry six years ago.
The seven-course menu is influenced by the flavors and aromas of Mexico but with a taste of world cuisine. The menu features locally grown, seasonal ingredients and will rotate as the weather changes.

Jose Morales
​Taquizo

​Chef Jose Morales born and raised in Chicago, Jose developed a passion for food at a young age. As a child, he would spend countless hours in the kitchen, cooking with his mom. Between spending time living in his family’s hometown of Victoria, Tamaulipas, and vacationing with his grandparents, traveling throughout Mexico, Jose developed a love for Mexican flavors. He graduated from Joliet Junior College’s culinary program and is celebrating his 20th year in the industry, starting in a professional kitchen at 13.
Throughout his career, Jose has excelled in a diverse range of kitchens featuring vegan cuisine, fine dining, farm-to-table, and Cajun concepts. He has just returned from Arizona, where he earned numerous awards and accolades. Taquizo is his first Mexican restaurant, and he is honored to be able to bring all of his prior experiences to elevate classic Mexican cuisine back in Chicago, where it all started.
Taquizo has an authentic street-style menu complemented by a modern approach to Mexican classics. At Taquizo, you get a quick-service taqueria or an elevated dining experience. Taquizo’s bar program celebrates the gift from the homeland, artisanal agave spirits, focusing on margaritas and creative cocktails.

​​Armando González
Amerikas

​Chef Armando González, Chef-owner of Amerikas in Oak Park, IL, since 2017.
Growing up in Oaxaca, Mexico, Chef Armando González was surrounded by the unique flavors of his country. His mother ran a fonda in town, helping to plant González’s culinary roots deep into México. González learned to develop an uncanny ability to perfectly pair flavors that result in robust and delicious menu items. After he completed his schooling, González spent time observing the day to day preparation of traditional Latin-American foods that continue to inspire him today. 
For the past fifteen years, Gonzalez has been manning the kitchen at some of Chicago’s best-known restaurants. After stints, ranging from a couple of months to a few years, at Mas, Bin 36 and mk, Libertad, González has learned outstanding culinary skills that he will be able to keep in his repertoire forever.
Amerikas, has been coined “the melting pot,” and in terms of its foods, it’s literally that. People from around the world came to make America their home, bringing and sharing their native cultures, flavors and foods.
American cuisine is hard to define for that very reason. Amerikas represents that very essence of American cuisine. Amerikas’ concept is dedicated to blend its Latino roots with flavors from around the world to create a unique taste.
At Amerikas restaurant our mission is all about embracing all the flavors of our very melting pot called America. As we continue to incorporate cultures into our own, the tastes we love will evolve to reflect the changing world.

Jaime Sotelo
​Chile Toreado

​In 1995, Chef Jaime Sotelo immigrated to the United States looking for his American Dream. He started as a dishwasher at Zinfandel and quickly became a line cook. 
A year later, he began working for one of the most prestigious and respected chefs in the country, Rick Bayless.
He began his work at Frontera and Topolobambo as a line cook. He continued his way through the industry, gaining experience in various positions in front and back of the house. He would organize private parties and manage different projects for Chef Bayless and his restaurants. Not to mention even assisting every season in the production of Chef Bayless’ TV show Mexico: One Plate at a Time.
Jaime also managed the Chef’s gardens at his house and on the rooftop of Frontera Grill.
Jaime quickly fell in love with the restaurant industry and, after 24 years, gave his bittersweet goodbye to Chef Bayless. After years of gaining experience with Chef Bayless, it was time to chase his dream of opening his restaurant.
In 2020, Jaime opened Chile Toreado, an authentic Mexican cuisine restaurant serving traditional Mexican dishes with a unique twist.
A month after he had just opened his restaurant, the pandemic surged. However, Jaime and his family worked hard to keep the restaurant alive.
He is grateful to have still the opportunity to open Chile Toreado’s doors every day for business.

Tony Castillo
Longitud315

Chef Tony Castillo was born in Tucuman, Morelos, MX. At 21, he immigrated to the United States and started his culinary journey at Flat Top Grill in Virginia in 1999.  
In 2000, Chef Tony was offered a job as a kitchen manager in Chicago by the same firm, and at the same time, he started his culinary studies at Hemphill’s School on line.  -Chef Tony Castillo was also trained at LeCordon Blue in Chicago in 2002.
Tony was an Executive Chef at Northwestern University, The IIT, and the University of Aurora for Sodexho. In 2006, Chef Tony became the Executive Chef at Takeda Pharmaceuticals in Deerfield, IL, under Guckenheimer, Inter prices.
Tony received his first award as Chef of the Year in 2008.
Chef Tony opened his first restaurant, Longitud315, in 2012 in Highwood, IL restaurant which got him the recognition of Chicago’s best in 2018 for the best churrasco.  
In 2018 Longitud315 was also featured in The North Shore Magazine as the best Central South American restaurant in IL in 2020.
They gave Chef Tony the award as The Internacional Chef of the Year by The Latino Awards Chicago by Zonika TV RADIO FM
In May of 2021, Chef Tony decided to open a restaurant in Mexico called EL Santuario del Chef MX, a restaurant open at the house where chef Tony was born in Tucuman in Morelos, his hometown.
In May of 2022, Chef Tony and his team at EL Santuario del Chef MX received the recognition “ORGULLO-YO MORELOS “ by The Secretaria of Turismo y Culture of this State.
Longitud315 has been invited to participate nine times at the Chicago Gourmet in Millennium Park, and in 2019, Chef Tony also attended at the Pilsen Gourmet featuring his concept “Ynes at 315”.

Marcos Carbajal
Carnitas Uruapan

𝗣𝗶𝗹𝘀𝗲𝗻 𝗚𝗼𝘂𝗿𝗺𝗲𝘁 𝟮𝟬𝟮𝟮: Introduces 𝙽𝚎𝚝𝚏𝚕𝚒𝚡 Series 𝘛𝘢𝘤𝘰 𝘊𝘩𝘳𝘰𝘯𝘪𝘤𝘭𝘦𝘴 featuring Chicago’s famous “Carnitas Uruapan.”

​Founded in 1975 by Inocencio Carbajal, aka “El Guero,” Carnitas Uruapan is the legendary destination for those whose palates crave authentic Carnitas from Michoacan, Mexico. It’s no secret that Inocencio's hard work, passion for Mexican flavors, and courage have made him a local celebrity in Chicago’s Pilsen neighborhood, where he opened the first restaurant more than 40 years ago.
Carnitas Uruapan has created a successful brand story, featured in various media outlets, including Univision, The Food Network, VICE, The Cooking Channel, and PBS, by consistently ensuring the family recipe remains true to its Mexican heritage, unmodified for the American market in any way. With the recent expansion into a second location in Gage Park, Carnitas Uruapan will continue to expand the brand with its traditional menu but bringing a refreshed brand look and feel for patrons to experience.

List of participating Chefs coming soon!

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