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Cristian Orozco’s Mazor: The Fine Art of Not Being Fancy

When I last wrote about Cristian Orozco, he was fighting for Five O Four.

He had arrived as a consultant and stayed as an owner, pouring himself into a tiny restaurant in Glen Ellyn. He grew some of his own ingredients and cooked with an ambition far greater than the size of the room.

And then it was gone.

Five O Four ended painfully, leaving Cristian without his livelihood and with some difficult lessons about partnerships and the business behind the kitchen.

Luckily for those of us in the city, Mazor is what came next.

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Apapaxoa: Mexico's Art of Caring Served at the Table

Some words refuse to travel. Apapacho is one of them.

You can think of it as affection or comfort, but neither quite carries what it means to apapachar someone. An apapacho doesn't always involve arms. Sometimes it is a warm tortilla slipped onto your plate, extra broth for your pozole, a ¿ya comiste? that isn't really a question, or a chair pulled closer to the table. Sometimes it is a little more salsa because someone remembered exactly how you like it.

It is affection made tangible. A sweet act of hospitality making you feel welcome. Loved.

I was reminded of that recently at Tzuco in Chicago, during an intimate evening with Grupo Xcaret and a preview of the third edition of Apapaxoa Festival GastroCultural Xcaret, coming to the Riviera Maya September 18–23, 2026.

I Went to Modena for Food and Came Home With a Balsamic Vinegar Habit

A Modena awakening, a Chicago tasting, and one very unexpected obsession

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Westso Mexican Steakhouse, speaks charcoal, chuletón and chiles

Chicago’s steakhouse boom shows no signs of slowing down. From polished newcomers in the West Loop to restaurants reinterpreting the format through specific culinary traditions, the city continues to reinvent one of its most traditional dining experiences.

And in Edison Park, a neighborhood that rarely enters the current dining conversation, a Mexican steakhouse has been quietly doing something similar for a couple of years, blending classic steakhouse structure with the flavors and hospitality of Mexican cooking.

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5 Steps to Know Your Balsamic Vinegar Is Good: A Quick Field Guide

A quick reference guide that makes sense of shelves, labels and help flag the occasional imposter.

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Chasing Mole: chef Geno Bahena and the Love that Loved him Back

In the late '80s, when "Mexican food" in the U.S. evoked little more than images of nachos and margaritas, Chef Geno Bahena was busy changing the story. From helping open iconic establishments like Frontera Grill and Topolobampo, to his own kitchens, @chef_geno showed #Chicago that Mexican food could be as deep and complex as any cuisine in the world.
His journey began in Guerrero, Mexico, where as a boy he stood beside his grandmother stirring mole rojo. At twelve he was cooking on his own.
He left home as a teenager, carrying heartbreak and a dream no one else believed in. Four decades later, he's opened dozens of restaurants, cooked at the White House, and built a career turning tradition into craft and craft into connection.
For chef Bahena, food was never just food. It was the dream he caught, and the love that loved him back.

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Craving the magic of Italy’s Marocchino in Chicago

Milan threw a new obsession my way: the small yet mighty Marocchino. The name might throw you off—it’s not Moroccan at all. This intense drink was born in Piedmont and slowly spread across Italy. Made with just three essential ingredients—coffee, cocoa powder, and milk—layered in perfect balance and served in a warm shot glass, it delivers a rich experience that stays with you. It’s the kind of discovery that makes you fall for a place in a way no guidebook ever could.

Alfonso Sotelo’s 5 Rabanitos Brings Pilsen’s Spirit to Hyde Park

Chef Alfonso Sotelo opened 5 Rabanitos in Pilsen nearly a decade ago, showcasing his take on regional Mexican cuisine. Now in Hyde Park, that same spirit is at the center of the bustling space on 53rd Street — and yes, it’s already packed.

El Califa de León Meets Chicago: Can Michelin-Worthy Tacos Travel?

When I heard NYC taco chain Tacombi was hosting the celebrated El Califa de León as a pop-up in Chicago, I was intrigued—and judging by the lines snaking down the block, I wasn’t the only one. Could the magic of Mexico City’s Michelin-star-worthy taquería be conjured in this fleeting experience?

From Little Village to River East: La Catedral Café Brings Heart to the High-Rises

At an age when most people are still figuring out the line between ambition and hustle, Chef Ambrocio Gonzalez was quietly building an empire.

Now, not even 40, he’s opening his fourth La Catedral Café in River East.

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From the Streets to Stardom: Mexico City’s Michelin-Starred Tacos

Taquerías are the pulse of Mexico City, the heartbeat of its streets. And they’re more than just places to grab a quick bite—they’re small universes that capture the city’s soul. They have their own language and set of rules. As tacos have been embraced worldwide, in Mexico, people continue to fall in love with this cornerstone of their diet—a staple that carries centuries of tradition in every bite. Recently, one of these unassuming spots has crossed into a realm few would have ever predicted: Michelin stardom.