Chef Dudley Nieto
Sabores Auténticos de México honors Chicago chefs
Twenty-three Chicago area restaurants were honored with “Authentic Mexican Restaurant” awards during the “Second Authentic Mexican Restaurant Awards Ceremony, Reception and Gala Dinner” Nov. 27 at The Murphy, an historic event space on Chicago’s Gold Coast. Authentic Flavors of Mexico AC selected the restaurants based on menus the chefs provided as well as on the role they play in spreading Mexican traditions and products through the foods their restaurants serve.
The event—sponsored by the Secretary of Agriculture, Livestock, Rural Development, Fisheries and Food (SAGARPA) in conjunction with Authentic Flavors of Mexico AC—featured ingredients, cuisine and mixology from the State of Jalisco prepared by guest chefs Priscila Satkoff of Salpicon; Yanitzin Sanchez of Cine; Manuel Bañuelos of Mezcalina; César Reyes of Zapatista; Leopoldo Cortés of Hotel Garza Blanca, Restaurante Blanca Blue under the guidance of culinary curator, Mezcalina’s Chef Dudley Nieto. Marin Cabrera served as the evening’s mixologist.
The ceremony was presided over by General Consul of Mexico in Chicago, Eduardo Arnal Palomera, and representatives of ProMéxico in Chicago, Jaltrade, the Mexican Promotional Tourism Council and Authentic Flavors of Mexico Foundation.
The award-winning restaurants were Adobo Grill, Big Star, Birrieria Zaragoza, Cafe Bombon, Chilapan, Cine, Dorado, El Jardin, La Casa de Samuel, La Lagartija Taqueria, Los Nopales, Mago, Mexique, Mezcalina, Mixteco Grill, Mundial Cocina Mestiza, New Rebozo, Nuevo Leon, Salpicón, Gabriel Mexican Cafe, Taco Joint Urban, Taqueria & Cantina and Zapatista.
Chef Nieto also garnered a special award for his contributions to the Mexican gastronomic community, which he has made through several Mexican restaurants including Mezcalina. And Kendall College received an award for the Mexican cuisine program it offers in conjunction with Chef Nieto and the Tourism Board of Mexico—a program that brought some of Mexico’s most renowned chefs to provide two weeks of lectures for culinary students.