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

Rice is nice, a 10/10 food. Buttered rice? 11/10! (Everything is better with butter!)Mexican arroz mantequillado is a little more refined than simply adding a couple knobs of butter to steamed white rice. By cooking the rice in chicken stock with a little garlic and onion, you get aromatic notes plain rice doesn’t have. Seasoned with salt and MSG (in the form of <a href="https://www.chefsteps.com/guides-tools/best-boxed-chicken-broth-stock">chicken bouillon powder</a>) and plenty of butter, the rice is savory, rich, and the perfect supporting actor for stars like <a href="https://www.chefsteps.com/recipes/chicken-mole-coloradito">Pollo en Mole Coloradito</a>, <a href="https://www.chefsteps.com/recipes/camarones-al-mojo-de-ajo">Camarones al Mojo de Ajo</a>, and <a href="https://www.chefsteps.com/recipes/pescado-zarandeado">Pescado Zarandeado</a>.

Arroz Blanco Mantequillado (Mexican Buttered Rice)