Join the Illinois Pork Producers Association and Chef Paul Guerrero as they celebrate pork as an important protein in the Latin American culture. Chef Paul Guerrero interviews Chef Carlos Gaytán who was born in Huitzuco, a small town in Guerrero, Mexico, about his culture, his heritage, cooking with pork and his mother’s cooking. At the age of 20, Gaytán headed to Chicago looking for a life change, unaware that his gastronomy and his mother’s special gusto would play a crucial role in his future. Chef Gaytán is the first Mexican chef to receive a Michelin star. His restaurant, Tzuco, is located in Chicago.