"Cristian Orozco has come a long way from his start in the hospitality industry as a dishwasher at a Vietnamese restaurant. Since arriving in the U.S. from Guatemala at 17 years old, Orozco has spent the last 12 years methodically working his way up the culinary food chain with kitchen gigs at celebrated restaurants like Acadia, Tzuco, and North Pond."
"Starters include homemade guacamole and guacasalsa, a special salsa-guacamole blend, both paired with fresh heirloom corn chips. A bluefin tuna tostada will come topped with salsa macha and avocado, while a vegetarian tostada includes shiitakes, roasted zucchini, black beans, and queso fresco. Tacos range from al pastor and chicken tinga to rib-eye with grilled onions and crispy potato strings."
Cristian Orozco progressed from dishwasher to chef over 12 years with positions at Acadia, Tzuco, and North Pond. He opens Mazor, a counter-service restaurant in Fulton River District focused on tostadas, tacos, and empanadas built on fresh nixtamalized masa. Monthly intimate tasting-menu dinners will provide an outlet for creative fine dining. The menu draws on Guatemalan and Mexican influences from Orozco's upbringing near the border and grocery-store experience with his mother. Mazor sources three types of fresh masa from Pilsen's El Popocatepetl Tortilleria, including blue corn masa from Puebla, and hand-presses tortillas to order.
Read at Eater Chicago
Unable to calculate read time
Collection
[
|
...
]