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

This is summertime on a plate. The aguachile broth checks all the boxes: sweet, spicy, sour, bright, and pretty, to boot. In addition to dressing pristine sashimi-grade tuna, you can use the aguachile in cocktails or stir it into some Topo Chico for a refreshing sipper while you cook.Roasting strawberries intensifies their sweetness, which pairs perfectly with the charred, slightly bitter, fruity notes from the blackened garlic and Fresno and habanero chiles. Combining the foundational Mexican culinary technique of charring vegetables–known as tatemar–and in-season fruit opens up a world of possibilities; once you get the hang of it you can make all kinds of seasonal aguachile variations throughout the year.You don’t have to limit yourself to tuna, either. If you see hamachi and kanpachi that looks great, go for it!

Roasted Strawberry Aguachile With Tuna