Hispanic Heritage Month

Chef Itze - Black Radish (courtesy photo)

Hispanic Heritage Month is from September 15th to October 15th, a time to acknowledge the impact and cultural legacy of Hispanic and Latino Americans. Locally, here in San Diego, we have been blessed with a range of talents from Hispanic chefs and restaurateurs

Chef Karina Orozco stands at the helm of Spill the Beans, a favored cafe around the San Diego area with locations in Mission Valley, Gaslamp, Seaport Village, and soon-to-be-fourth location Ocean Beach. It was Chef Karina’s dedication and hard work that led to the creation of the iconic bagel recipe still used today, comprised of just five ingredients. Chef Karina is Mexican and proud of her identity, and supporting her community through her love for good food. Some of her favorite bagel creations have been an expression of her culture, like the Concha Bagel with Dulce de Leche Cream Cheese.

A local taco treasure, City Tacos is owned by Mexico City native Gerry Torres. He spent much of his youth in Tijuana and San Diego, and after several jobs in the food and beverage industry, opened his first City Tacos location in North Park in 2014. His geographical and cultural background has instilled his expertise in running local taquerias. City Tacos began with only four tacos on the menu. The taqueria has now expanded to 20 tacos on the menu and seven locations spread out around the San Diego area.

Black Radish’s Chef Itze Behar is extremely talented when it comes to crafting a plate that excites in appearance and taste. Co-owning Black Radish with her husband and the space’s architect, John Welsh, she loves to use her heritage as inspiration in her kitchen. Itze was born and raised in the vibrant city of Tijuana, Mexico. Her childhood installed in her an appreciation for lively markets, quaint bakeries, and classic butcher shops. Through the years, she has worked at acclaimed restaurants, valuing fresh and locally produced ingredients. Similarly, in Black Radish Chef Itze's Mexican background and passion for traditional French culinary craftsmanship is evident in her use of flavor blending. Her most recent menu, as she creates an entirely new menu with every season, features items like Smoked Kohlrabi, Duck Farce Linguini, Chilled Sweet Pea Soup, Chino Farms Summer Squash, Wagyu Center Cut Sirloin, Maine Lobster, Summer Squash, Texas Quail, Chocolate Bouchon, and Pavlova.

George’s at the Cove recently named Anna Adams as its new Pastry Chef. Anna is an Escondido native, and she is half Mexican. She was inspired to bake at a young age while visiting her uncle’s bakery in Ruiz, Nayarit, Mexico. She began working at Georges as an intern in 2015 while attending Art Institute of California – San Diego. Adams then became a pastry cook in 2016, an assistant to then-Pastry Chef Aly Lyng in 2019, and she was named Pastry Sous Chef in 2022. For nearly a year during her time as Lyng’s assistant, Adams also had a stint with North Park’s Blackmarket Bakery, working overnight shifts in addition to her daily schedule at Georges. Adams earned an Associate of Science degree in Baking and Pastry from The Art Institute in 2018. Adams’ late grandmother Jean Adams pushed her to pursue a career in baking and helped pay her way through culinary school.

Cloak & Petal, located in the heart of Little Italy, is co-owned by the inspirational and talented Cesar Vallin. After taking a trip to Japan, he fell in love with the culture of Harajuku and Tokyo and hoped to bring that back to San Diego - bringing people together with outstanding Japanese fusion. Drawing major inspiration from his mother, who immigrated to the US alone while caring for her parents in Tijuana, his determination and tenacity have continued to keep Cloak & Petal a beloved, MICHELIN-recognized destination throughout the years.