In mid-February, the James Beard Foundation announced the semifinalists for its 2015 restaurant and chef awards. el Restaurante presents this list of the Mexican, Latin, Spanish and Southwestern concepts on that list:
Best New Restaurant: San Salvaje (sansalvaje.com), the Mexican/Central American/South American/Caribbean/Cuban concept from Chef Stephan Pyles that debuted in May 2014.
Outstanding Chef: Maricel Presilla, Cucharamama (cucharamama.com), Hoboken, NJ; Stephan Pyles, Stephan Pyles (stephanpylesrestaurant.com), Dallas
Outstanding Restaurant: Jaleo (jaleo.com), Washington, D.C
Outstanding Restaurateur: Tom Baron and Bill Fuller, Big Burrito Restaurant Group (bigburrito.com), Pittsburgh (Mad Mex, Kaya, and others)
Outstanding Service: Topolobampo (www.rickbayless.com/restaurants/topolobampo), Chicago
Outstanding Wine, Beer, or Spirits Professional: Ron Cooper, Del Maguey Single Village Mezcal (delmaguey.com), Ranchos de Taos, NM
Rising Star of the Year: Jonah Miller, Huertas (huertasnyc.com), NYC
Best Chef, NYC: Alex Raij and Eder Montero, Txikito (txikitonyc.com); Alex Stupak, Empellón Cocina (empellon.com)
Best Chef, South: Jose Enrique, Jose Enrique (joseenriquepr.com), San Juan, PR
Best Chef, Southeast: Matthew Kelly, Mateo (mateotapas.com), Durham, NC
Best Chef, Southwest: Omar Flores, Casa Rubia (casarubiadallas.com), Dallas; Hugo Ortega, Hugo’s (hugosrestaurant.net), Houston