This Pop-Up Dinner will feature a six course meal by Jonathan Zaragoza, traveling from Chicago to share his love of Mexican cooking with the Knoxville community.
1st: Roasted fall vegetables, chapulin vinaigrette, queso fresco, seeds.
2nd: blue corn tostada, avocado, chipotle shrimp, cilantro, onion.
3rd: consommé de chivo, mirliton, carrot.
4th: beef tongue, pipian, tomatillo relish.
5th: beef short rib, mole poblano, jocoque, potatoes.
6th: butternut squash & goat cheese fried pie, cajeta crema.
In December, 2014, Jonathan re-joined the family business, Birrieria Zaragoza as Executive Chef, overseeing the day-to-day operations, in particular, all aspects of the kitchen for process improvement initiatives.
Prior to joining Birrieria Zaragoza, he served as Executive Chef at Logan Square's Masa Azul from September 2012-August 2014. Previously, Jonathan worked as a cook in kitchens at Sepia from 2011-2012.
He started in the kitchen at an early age. Food is clearly important to the Zaragozas: both as a physical link between the generations and as a real way to keep the family sustained. He began helping his father, John, cooking Birria since the age of 12. In 2007, when Birrieria Zaragoza opened its doors, Jonathan also helped to cook the specialty oven-roasted goat served at Birrieria Zaragoza.