Emmanuel Chavez

Emmanuel Chavez's culinary philosophy is deeply rooted in the reverence for maize, which he considers the "lifeblood" of his Houston restaurant, Tatemó. His core ethos centers on elevating Mexican cuisine by showcasing the immense diversity and cultural value of heirloom corn, particularly from Mexican farmers. Chavez meticulously nixtamalizes 80 pounds of masa weekly, a labor-intensive process he learned to master after a pivotal encounter with a mentor who urged him to connect with his heritage. This experience ignited an "obsession to figure out who I was" through the craft of proper tortilla making. He aims to instill pride in the nuances and sophistication of Mexican cooking, akin to the respect accorded to French or Japanese techniques, encapsulated by the restaurant's name, Tatemó—a Spanish verb meaning "to toast, roast, or grill," signifying a fundamental Mexican technique. Chavez passionately advocates for the inherent value of Mexican food, challenging the perception that it should be "cheap." His vision extends to ensuring that traditional knowledge, like nixtamalization, endures and flourishes, fostering meaningful conversations around the table about Mexico's rich culinary history. Dining at Tatemó is designed as an immersive eight-course "experience," where each dish tells a story, guiding guests through a journey of diverse textures and flavors while treating them with the warmth of home. Chef Emmanuel Chavez's signature approach is a masterful blend of technical precision and artistic homage to Mexican culinary traditions, with maize at its absolute core. His technical mastery is exemplified by his rigorous nixtamalization process, which he applies to over 30 varieties of heirloom corn imported from small Mexican farmers. This forms the foundation for nearly every element on his "boundary-expanding" tasting menu, from "fluffy masa pancakes" made with dehydrated masa flour to a silky "corn-infused ice cream" and "mousse made from corn cobs steeped in buttermilk and heavy cream." Chavez’s approach to flavor and plating is sophisticated yet deeply authentic. He employs maize in multifaceted ways: using corn milk in dishes like "kampachi ceviche," incorporating blackened leftover tortillas into a complex "mole negro" (which also features dashi, various chiles, and galletas María), and sorting tortillas by color—sweeter blue and red varieties for fried dishes and tostadas, and yellow for tacos and thickening soups. His dishes often present "fine dining" aesthetics while delivering the comfort and authenticity of traditional Mexican flavors, such as the "A5 wagyu carne asada," which is rested in recado negro and plated with a cactus salad and a dusting of chapulines (roasted grasshoppers). Other legendary signature dishes include an "enmolada" with oyster mushrooms, plantain tortillas used for "duck carnitas" (slow-cooked with orange, garlic, cinnamon, avocado leaves, and Mexican Coca-Cola, then tempura-fried), and a "quesadilla inspired by Mexico City" filled with huitlacoche, cheese, and epazote, served with "fancy guacamole" and crispy chicatanas (flying ants). This comprehensive use of maize and commitment to traditional techniques, reinterpreted with modern artistry, defines his unique culinary voice.

Career

• Busboy/Dishwasher at Parents' Tex-Mex restaurant, Houston, TX
• Stage at River Oaks Country Club, Houston, TX
• Sous Chef at Restaurant (Seattle, WA), Seattle, WA
• Chef (Pacific Northwest gig) at Thompson Seattle, Seattle, WA
• Founder/Chef at Tatemó (tortilla sales & underground dinners), Houston, TX
• Chef-Owner at Tatemó (brick & mortar), Houston, TX

Mentored by Eric Rivera.