Born in Mexico City and raised in Houston, Chavez grew up surrounded by Tex-Mex flavors at his family’s restaurant, where he learned the basics of cooking. His passion for culinary arts developed further when he began hosting supper clubs under the name Brink Dining in 2015. Moving to Seattle in 2016, Chavez worked alongside notable chefs like Eric Rivera and Derek Simcik, where he rediscovered his Mexican roots and developed a fascination with nixtamalization, the ancient maize preparation process.
Chavez’s career took a transformative turn after a pivotal moment with Rivera, who encouraged him to embrace authentic, high-quality ingredients. This sparked a journey of self-discovery and a dedication to heirloom corn, a cornerstone of Mexican cuisine. In 2019, Chavez and his partner Megan Maul began producing masa and tortillas out of their Houston apartment, eventually hosting pop-ups and selling to local restaurants. In 2021 they opened Tatemó, showcasing Chavez’s mastery of corn-based dishes and his commitment to preserving traditional techniques. As a winner of Food & Wine's Best New Chef Award in 2023 and a leading voice in modern Mexican cuisine, Chavez continues to inspire with his personal approach to storytelling through food.
Restaurant
Tatemó, located in a modest strip mall in northwest Houston, is a culinary gem that pays homage to Mexican heirloom corn. Opened in 2021 by Chavez and Maul, the restaurant has evolved from a small-scale tortilleria into a Michelin-starred destination. With just 16 seats and a minimalist aesthetic, Tatemó offers a personal and immersive dining experience that centers on Chavez’s reverence for maize.
The restaurant’s name, derived from the Spanish verb tatemar—meaning to roast, toast, or grill—reflects its focus on traditional Mexican cooking techniques. Each course in the expansive tasting menu incorporates corn in innovative ways, from masa-based starters to desserts crafted with nixtamalized flour. Chavez sources over 30 varieties of heirloom corn from Mexico, showcasing their diversity and cultural significance while promoting sustainability. Guests can expect thoughtful presentations and warm, unpretentious service, with the restaurant maintaining a BYOB policy to keep the focus on food.
Accolades for Tatemó include a place on Esquire’s Best New Restaurants in America list in 2022, a James Beard Award nomination for Best New Restaurant in 2023, and most notably a Michelin star in 2024. Dedicated to preserving tradition and exploring new possibilities, Tatemó embodies Chavez’s vision of elevating Mexican cuisine.
Recipes and dishes
At Tatemó, Chavez transforms heirloom corn into an art form, with every dish on the tasting menu rooted in nixtamalized masa. From savory starters to decadent desserts, Chavez’s approach showcases the versatility of maize and the rich traditions of Mexican cooking. Signature dishes include kampachi ceviche with corn milk and gorditas stuffed with shredded hibiscus flowers and seared avocado. The restaurant’s enmoladas—a standout dish—feature tortillas packed with oyster mushrooms and draped in a deep, complex mole negro made from burnt tortillas and Mexican cookies.
Chavez’s innovative techniques elevate these traditional flavors. Masa pancakes are dehydrated and turned into flour for a light, fluffy texture, while masa ice cream offers a sweet, silky finale.
Beyond creativity, Chavez is committed to sourcing responsibly, working with small-scale Mexican farmers to preserve heirloom maize varieties of. What's more, every dish reflects Chavez’s belief that the tortilla is a gateway to cultural understanding. His dedication to educating diners about the nuances of Mexican cuisine extends beyond the plate, as he actively seeks to revive lost culinary traditions. Through his work at Tatemó, Chavez proves that even the humblest ingredients can tell profound and delicious stories.
