"Era una noche oscura... Y el Bebe Chepe aparacío." - El Kev
As a Little Mexican boy from San Luis Rio Colorado, Sonora. I Moved to Tucson, Arizona at the age of 5. I had a passion for cooking since I could remember. From an early age I recall helping my Tata skin rabbits and pluck quails from hunting trips. Occasionally we would get lucky and find a diamondback to deep fry.
Professionally, From my very first job and onward I have worked in just about every position in the food industry. I started from the dish pit, moved up to a prep cook and then line cook at Maynards Kitchen. I Worked under some talented chefs who taught me how to lead and expand my cooking abilities. Being in the ARMY for 7 years allowed me to experience food in many different countries and regions which in turn helped me develop a very distinct palate. My forte is to recreate classic Mexican dishes and make them modern with my own twist on them. I started creating my own specials of the day in a couple local restaurants around town. I was lucky enough to help friends open Ermanos on 4th Ave and work as one of their lead chefs. I created the idea and executed taco Tuesday where I had the freedom of coming up with the taco specials which solidified a following for the restaurant. I am now venturing out and starting a web based food show that will showcase all of Tucson's best and hidden food gems.