""The reason for opening Papatzul was because at the time, there was hardly any good Mexican restaurants," said founder Thierry Amezcua. "We really were the pioneers of the beginning of the Mexican restaurant scene, which now is amazing. There's so many places, you have one opening every month.""
""The chiles en nogada was created by nuns in 1821 in Puebla, and it was to celebrate Mexican independence. It's basically a stuffed poblano pepper with ground beef," Amezcua said. "It has the colors of the flag. So, the green from the chile poblano, and then white is done because there's a walnut sauce that covers the chile, and then it's garnished with pomegranate so that's the red color.""
""When you go into the kitchen or you go into a restaurant, it's a labor of love," he said. "Knowing that people are going to enjoy the food and creating a fun experience and fun atmosphere is great. When you feel that, it feels good. We're making people happy, and that's great, that's a fantastic thing.""
Papatzul has served authentic Mexico City cuisine in SoHo for 20 years, founded to fill a lack of quality Mexican restaurants. Many menu items are original creations by Thierry Amezcua, blending traditional Mexican flavors with signature preparations. The chiles en nogada is presented with historical context: a stuffed poblano pepper with ground beef, walnut sauce, and pomegranate reflecting the Mexican flag. Seafood offerings include salmon tikin xic with plantains and aguachile, a ceviche "swimming in sauce." Meat dishes include enchiladas san marquenas with braised beef and poblano tomatillo sauce. The restaurant emphasizes hospitality and creating joyful dining experiences.
Read at ABC7 Los Angeles
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