Today we’d like to introduce you to Jorge Yzaguirre.
Hi Jorge, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My interest in cooking started as a child. My mother was the neighborhood tamale lady and she would sell dishes like tamales, Gorditas and menudo. As a first-generation Mexican American, I fell in love with masa dishes like tamales, sopes, and mole but also had love for southern cooking like shrimp and grits, biscuits and gravy, fried chicken, Mac and cheese and pasta. I would also spend my summers in Mexico with my grandma Fidela, where she had farm animals, so we would have our own eggs, and chicken for mole. After high school, I joined the Marine corps as a food specialist, I went to culinary school, worked at a couple of restaurants, was chef de cuisine at Nick’s westside in west midtown. While I was at Nick’s westside, I would cook for my best friend and his church. Church members would ask me to cater private events. And that’s where Fidela’s street kitchen was born. Now I do private dinners, catering and pop-ups. And every now and then, I help people who need an extra hand with prep.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth road. This industry is hard. Long hours, small pay and no sleep. You really have to love what you do. I rarely get to see my kids. Worked so hard that it affected my last marriage. There was times where I had 3 jobs at once so that all my skills could grow and my family can have what they want. And that’s all before I even started doing Fidela’s catering and pop-ups. I remember going in early at Nick’s to prep for my pop-up around 9 am, then hopping on regular prep for service around 12/1pm, Rock out dinner service and finish prepping until 3 am and then wake up at 730 am to get ready for my pop up. Would I do it again? Yes!! Did I love it? F*ck yea!!
Can you tell our readers more about what you do and what you think sets you apart from others?
I’m not sure what sets me apart from others or even if I’m known for anything. I focus on a fusion of Mexican flavors and southern cooking. Simplicity with soul you may say. I try not to overcomplicate dishes. Keep it simple and delicious with a little elevation. I’m consistent with my cooking, but I love salt which is a blessing and a curse.
Are there any important lessons you’ve learned that you can share with us?
You don’t have to be a chef that’s an asshole to get things done. Treat your staff with respect and they will take care of you, Cook with love and purpose. And last, don’t be scared to jump, you’ll be surprised to see what you can accomplish and how many people you can make happy with food.
Contact Info:
- Instagram: Fidelasstreetkitchen
