Oscar Ortega, a chocolatier and baker in Jackson Hole, Wyoming, has blended his rich cultural heritage with his culinary skills, stemming from his journey that began in Mexico City and led him through Europe. After studying gastronomy under esteemed mentors, Ortega opened Atelier Ortega in Jackson Hole in 2004, showcasing his dedication to chocolate and pastry, rooted in the origins of cacao from Mexico. This year, he is among the five finalists for the James Beard Award’s outstanding bakery prize, reflecting his significant impact on the culinary scene.
Despite starting in a state often associated with “cowboy country,” Ortega faced challenges, including days with no sales. However, his determination led to success, and he began entering international competitions, initially representing Mexico before joining the U.S. team and achieving numerous awards. The desserts crafted for these competitions later became staples in his bakery, contributing to its growth and eventual recognition by the James Beard Awards.
In addition to Ortega, other Latino chefs are also gaining recognition based on their cultural influence in states with lower Hispanic populations. For instance, Salvador Alamilla’s restaurant, Amano, in Caldwell, Idaho, where nearly 40% of the population identifies as Hispanic, focuses on traditional Mexican cuisine, aiming to evoke nostalgic flavors reminiscent of home-cooked meals. Alamilla, nominated for the 2025 James Beard best chef award, emphasizes that his work is not solely about winning awards but creating a connection with diners, who often remark that his dishes taste just like those made by their grandparents. Both chefs exemplify the profound impact of Latino culture on American culinary landscapes.
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