Four Mexican/Latin Finalists for James Beard Awards

When the semi-finalists in the restaurant/chefs categories for the 2018 James Beard Awards were named, 25 of them were Mexican/Latin restaurants or chefs. Only four of them made it to the finalist round, but even being a semi-finalist is a big deal. (Click here to read the list of semi-finalists).

    However, equally exciting was the news that two out of the five restaurants named as James Beard American Classics for 2018 are Mexican! American Classics are truly special restaurants that have been around at least 10 years and are locally owned.

   In addition, the James Beard Foundation announced nominees in the non-restaurant categories, such as cookbooks and TV programs.

     Here is a list of the Mexican/Latin finalists in all of the categories, and the two American Classics:

Best New Restaurant:

Empellón Midtown, NYC (Read a profile of Alex Stupak in this article about the New York Mexican scene)

Outstanding Restaurateur:

Ken Oringer, Boston (Uni, Little Donkey, Toro, and others)

Best Chef, New York City:

Alex Stupak, Empellón Midtown (Read a profile of Alex Stupak in this article about the New York Mexican scene)

Best Chef, South:

Jose Enrique, Jose Enrique, San Juan, PR

Books, International:

Nopalito, by Gonzalo Guzman and Stacy Adimando. (Published by Ten Speed Press)

Books, Reference, History and Scholarship:

Peppers of the Americas, by Maricel E. Presilla. (Published by Lorena Jones Books)

Television, Outstanding Personality/Host:

Pati Jinich, Pati’s Mexican Table

Airs on: WETA Washington; Distributed Nationally by American Public Television

Television Program, in Studio or Fixed Location:

The Latin Kitchen, Hosts: Luis Valenzuela, Juan Pablo Gonzalez, and Luis “Tigretón” Leon

Producer: Chris Knight

Airs on: Gusto 

American Classics:

Los Hernandez, 3706 Main Street, Union Gap, WA 

Owner: Felipe Hernandez 

El Guero Canelo, 5201 S 12th Avenue, Tucson, AZ

Owner: Daniel Contreras (stay tuned for an interview with Daniel Contreras in the May/June/July issue of el Restaurante magazine)