Jonathan Zaragoza

A native of Chicago’s South Side, Jonathan Zaragoza grew up in a family where cooking was central to daily life. In 2007, his family opened Birrieria Zaragoza, laying the foundation for his approach to food—one rooted in tradition, technique, and a deep respect for regional Mexican cuisine. He began his professional career in some of Chicago’s most acclaimed kitchens, including Sepia and Sixteen, before becoming executive chef of Masa Azul at just 22. His work has since taken him across Mexico and around the world, where he has continued to study, cook, and share the traditions that shape his culinary perspective. Today, Jonathan’s work spans both the kitchen and media. Through his growing digital platforms, he shares recipes, technique, and cultural context with a broad audience, while continuing to cook, collaborate, and develop new projects rooted in Mexican foodways. As of February 2026, he is a member of America’s Test Kitchen’s Editor in Residence program, where he is developing rigorously tested, ATK-exclusive recipes alongside video, podcast, television, and cookbook projects.