Dishes are simple yet packed with fresh flavors like lime and cilantro and the heat of peppers and spices. Some of our highlighted recipes include Pozole, Albondigas con Arroz, and Elotes-style corn.
Mexico is the world’s largest exporter of avocados, tomatoes, and corn.
Meet Chef Jonathan Zargoza
Chef Jonathan Zaragoza was raised on Chicago’s Southside by a tight-knit family with strong cooking roots. In 2007, Birrieria Zaragoza opened its doors giving Zaragoza a platform to create and continue learning from while diving headfirst into Chicago’s hospitality industry. From working at Sepia and Sixteen as a young cook, cutting his teeth on the Michelin circuit, to becoming the chef of Masa Azul at 22, Zaragoza’s culinary abilities have afforded him acclaim and the world as his kitchen. His path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and all across the US.
My childhood was rooted in cooking with unique ingredients and authentic flavors, shaping the culinary journey I’m walking today. In partnering with Chartwells K12 to launch their new Global Eats program, I have the chance to offer kids across the country the same opportunity to experience cuisines and cultures from around the world in their school cafeteria.
Check out these videos featuring Chef Jonathan!