Arturo Féliz-Camilo and wife Zobeira Y. Gil Ramos prepare Dominican food daily for their family and document their adventures on their blog, “El Fogoncito.” If there’s one thing to know about Dominican cuisine, the husband and wife team says that it’s that it is passed down through generations.
In honor of Cinco de Mayo we’re devoting an entire week to celebrating an exciting new generation of Mexican American chef. A generation who’s not only keeping the food of their ancestors alive but elevating it to new heights. First up: Chef Rick Ortiz of Chicago’s Antique Taco and his Abuelita’s Pop Tart.
Chef Dudley Nieto combines traditional Mexican elements like marinated shrimp and pumpkin seed mole in a lovely, refined dish at his award-winning Chicago eatery Mezcalina.
Ben Herrera dishes up classics like cochinita pibil on his blog, What’s Cooking, Mexico? (Photos/courtesy Ben Herrera)
Who’s blogging: My name is Ben Herrera and I’m originally from Mexico City. I grew up surrounded by food at my parent’s fonda (small family restaurants in Mexico). I guess my love for food was born among the aromas and flavors from the big, steamy clay pots and in the aisles of the Mexican markets when my dad and I were shopping for ingredients for the restaurant.