"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"
What we covered in this episode
Importance of Mexican restaurants in current political landscape.His engagement in the local community.What is Birrieria Zaragoza? One dish concept restaurant.Chef Jonathan describe the series of side dishes and sauces served with goat dish.Increase popularity of goat meat in the USA. The importance of "Hispanic Heritage Month" for Chef Jonathan. Why traveling is so important to him. The importance of connecting with people back in Mexico as well as in everyday life. His admiration for Diana Kennedy. Discover his mentor.Inspiration and learning through collaboration with other chefs. Learn about his creative process. A pop-up at your restaurant once a month!Parallel between Japanese and Mexican street food.Women are the flame holders of the tradition in Mexican food.Cooking with Mexican women in his kitchen.Cooking with soul!The complexity of chilies and what is the next popular one.5 rapid-fire questions!
Links to other Episodes in Chicago
Chef Brian Ahern - Boeufhaus
Download your FREE itinerary ​

No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!Next time you are in Chicago and you need to  find the best place to have a drink. Just bring this one pager with you!CLICK HERE to download you free pdf. Easy!     
Chef Jonathan Zaragoza recipe with prawns
"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."

#gallery-3 {
margin: auto;
}
#gallery-3 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 25%;
}
#gallery-3 img {
border: 2px solid #cfcfcf;
}
#gallery-3 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */















Chef Jonathan Zaragoza from Birrieria Zaragoza in Chicago













Click to tweet


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.
Click To Tweet



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.
Click To Tweet



Jonathan Zaragoza - Cooking has always been about sharing and inspiring others.
Click To Tweet



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.
Click To Tweet




Social media
Chef Jonathan Zaragoza

Twitter


Instagram

Social media
Birrieria Zaragoza

Instagram

Links mentioned in this episode
Birrieria Zaragoza Diana KennedyAndrew ZimmermanSepia restaurantProxi restaurantLocal Foods ChicagoLul...