“If you stick to your guns, do it well, do it for the right reasons and have good intentions, as corny as it sounds, a lot of things are possible! Among the topics we cover are a look at the importance of Mexican restaurants in current political landscape, Chef Zaragoza’s engagement in the local community and more”

Chef Brian Ahern – Boeufhaus

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“There’s a cool technique from Vera Cruz that I like to do. Heating up a cast iron skillet medium high heat and getting it kind of almost to a smoke and then you put a rock salt a sea salt there on top of it. Then you put your prawns on top and let them cook for a minute with no oil and then drizzle some olive oil over them and it smokes and it’s so tasty and it’s it’s like searing a piece of meat basically. Let them them cook for a little bit and then hit them with olive oil and smoke start cooking and give some fat and then you flip them and then you can finish with a sauce.”

Jonathan Zaragoza – If you stick to your guns and you do it well, and if you do it for the right reasons and you have good intentions, as corny as it sounds a lot of things are possible.

Jonathan Zaragoza – The biggest thing to knock down the prejudice in our future generations is to give them the opportunity to travel and to experience something different.

Jonathan Zaragoza – Cooking has always been about sharing and inspiring others.

Jonathan Zaragoza – Any creative process starts super ambitious. We take away the things that don’t need to be and we work hard on the others to make them come together.

Chef Jonathan Zaragoza

Birrieria Zaragoza

Birrieria Zaragoza 

Diana Kennedy

Andrew Zimmerman

Sepia restaurant

Proxi restaurant

Local Foods Chicago

Lula Cafe

Jason Hammel