Latin Inspired

Working on the East Coast made me realize how much I had taken for granted being a Phoenix native. If you want good tacos, you could be driving thirty mins, which in some cases is another state. Access to peppers, corn, and fresh masa, items we have plenty of year-round, are very hard to come by in certain areas or not available at all given the time of year. From a young age, I have always loved Mexican food but never had the opportunity to cook it in a professional setting, even if I chose to eat tacos at any given meal. It tends to be ‘watered’ down in Arizona, which is no fun; Mexican cuisine should be bright, bold, and full of flavor. From the marinades of the meat to the chilies in the salsas, everything should be fresh and made with love, the core values of COZEY. Pictured is some House Made Tepache, a crab tartare with avocado in tomatillo water, a pork belly taco with dragon fruit and tomato confit salsa, and a loaded breakfast burrito.