Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

“Mariscos” means “seafood” in Spanish. The word is commonly used as an umbrella term to refer to the vast and varied library of recipes of Mexico’s coastal regions.With over 7,000 miles of coastline, Mexican cooks have had access to a stunning array of fresh seafood for millennia, as well as a steady influx of foreign ingredients due to robust maritime trade. The combination has produced one of the most exciting cuisines in the world, one that varies both according to region and season. While certain regions specialize in specific dishes, each region’s offerings share a common theme: fresh seafood, thoughtfully prepared.This guide offers a roadmap for mariscos, broken up into distinct categories of preparation. Each section is accompanied by recipes I’ve developed to showcase standout dishes from states across the country. We’re going to start with aguachiles, ceviches, and cócteles, all of which feature near-raw or barely-cooked seafood. In time, we’ll build out the rest, with recipes to inspire you to master this style of cooking.All you need to do is find a good source of high-quality seafood; we’ll guide you the rest of the way.

The Mariscos-verse Guide