A TASTE of Hispanic Heritage
Our two makers this week have a lot in common…and appreciate the common good in Portland.
“We are blessed to live in a state of abundance of nature, fresh produce, beautiful wines, and people who look out for each other,” said Cristina Gonzales.
Chazz Madrigal says the best part of the Portland food scene is “how much we all support one another's events and spaces.”
Both have benefitted by the community and continue to give back in their own ways.
As we celebrate the last days of Hispanic Heritage Month, we feature these two outstanding Hispanic makers!
And while we’re at it, a note of appreciation for our beneficiary, Latino Network, and our Latino volunteers: Juan Martinez, Tony DeFalco, Albert Alaniz, Jo Davis, Candace Avalos and Sofia Torres-Mccay.
“How Food Found Him” | Chef Chazz Madrigal, Lost Armadillo
Not only does Chazz Madrigal cook up great Tejano/Mexican cuisine, he loves the Portland food scene.
“Where do I even begin?,” Chazz said when asked where he eats when he’s not cooking. (*See his favorites at the end of this email!)
“I love cooking in Portland because of the variety of cuisines, perspectives and techniques. It is such a supportive community,” he said.
Despite growing up in a family food business, he didn’t really take to it early and only got into it when work was lean throughout his career as a bartender.
Chazz hung out with chefs behind the scenes and credits Chef Chip Barnes (Alinea Group/Alto Bajo) for developing and refining his palate.
Now he aims to “share the story of the Tejano and the BBQ culture all across Texas and the ways it shaped me.”
And he has immediate goals too:
“I have tried and am continually trying to land us in a brick and mortar space where I can mentor people from the community who have a passion for this food and culture as I and everyone on our current team of chefs does.”
What goes around comes around, it seems, as Chazz looks for his turn to give what he has received.
“Bringing the World to Oregon Wine” | Cristina Gonzales, Gonzales Wine Company
Like Chef Chazz, Cristina Gonzales loves being a part of the Oregon food and wine scene.
“Other small wine producers continue to inspire me with their innovation, creativity and motivation to keep making new, unique wines,” Cristina said.
An avid traveler, Cristina got hooked on winemaking in 2001 while backpacking, landing at one point in the epicenter of South American Malbec: Mendoza, Argentina.
When she returned to the United States, she immersed herself in the wine industry and began working harvests in California, Oregon, Tasmania, and Australia.
As a winemaker now, she has an appreciation for the vineyard stewards, “the beating heart of our industry,” she called them.
“Without them, there is no wine. The energy and care put into the vineyard is expressed in the wine.”
At Gonzales Wine Company, Cristina lets that expression come through with minimal intervention in the winemaking process, using only native yeast, neutral barrels, and minimal sulfur.
That approach shows up in her wide selection of varietals, including the Malbecs that first beckoned her to the industry.
