Chicago Celebrated Tortillas And Tequila With Aarón Sánchez
There's a lot to celebrate when it comes to Mexican food: the rich flavors, the depth of its history, the regional specialties, and the pure satisfaction of eating that perfect taco. However, give credit where it's due, for it is the humble tortilla that makes the foundation of all that deliciousness. Thanks to chef Aarón Sánchez and Tequila Cazadores, the tortilla is finally getting its time in the spotlight.
"I think the tortilla is the most essential ingredient in Mexican cooking," said Sánchez. "It's the people's food. We wanted to honor the tradition of taqueros that speaks to the voice of the people. That's what we're doing here with the Tortilla Awards."
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The Tortilla Awards are a traveling event, going from city to city to find the best tortilla in each town. On July 24th, National Tequila Day, the fiesta came to Chicago. "It's going to catch people off-guard, but I think Chicago has some of the best Mexican food in the country," said Sánchez, and chefs from the Windy City were ready to step up and prove their tortilla prowess.
Drawing some of the city's most lauded Mexican restaurants, the event transformed the patio of Park & Field in Logan Square into a taco-lover's dream. Cocktails and shots, provided by Tequila Cazadores, kept the good vibes going strong as chefs churned out as many tacos as the attendees could eat.
Of course, they weren't just here for the party. There was glory on the line as the chefs competed in three categories: Best Tortilla, Best Taco, and People's Choice Award. Frontera Grill, Dos Urban Cantina, El Comalito, Anomar, Big Star, and VPT Restaurant represented neighborhoods across Chicago. The judging panel included Aarón Sánchez, Tequila Cazadores global ambassador Manny Hinojosa, mixologist Julieta Campos, and food blogger Erin Byrne of 312Food.
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Catching up with Sánchez and Hinojosa as the festivities kicked off, they broke down the necessary qualities of a good tortilla, most common mistakes, and what they were looking for in the contestants' tacos.
"For me, the crucial element to a tortilla is the seasoning," said Sánchez. "I get it, people make tortillas with corn flour, you know? But throw salt in there, man. Don't be afraid of the salt. Mix that in before you add the water."
"The temperature of the tortilla can make or break it for me," added Hinojosa. "If somebody gave me a cold tortilla, or a tortilla heated up in a microwave, I'd never talk to him ever in my life.
"Just like that, that drastic, that dramatic," he laughed. "Don't ever talk to me, ever."
The tortillas were clearly under some serious scrutiny, but the tacos had their own set of standards. "There are three components of a perfect taco: the tortilla, the filling, and the garnish," Sánchez explained. "We're looking for all three to stand out."
Ultimately it was chef Evelia Roman of El Comalito who won the top award, hitting all the right notes with her tortillas. Best Taco went to Julie Warpinski of Big Star for her puerco asado with grilled cucumber and gooseberry salsa, while Brian Enyart of Dos Urban Cantina won over the attendees with lamb barbacoa and snagged the People's Choice.
Next stop for the Tortilla Awards is Austin, Texas on September 11th, leading up to Mexican Independence Day. "We want to make sure we are taking advantage of these iconic days, like National Tequila Day and Mexican Independence Day, and celebrate these reasons to have a fiesta," said Sánchez. Attendees can RSVP for the free event at the Tortilla Awards website.