Saul Chavez learned to cook by his mother's side in Morelia, an ancient city in the Mexican state of Michoacan. After years of honing his skills, he brings his profound love and respect for food to the kitchen at Masa, a contemporary, upscale homage to the tradition of Mexican cuisine.
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Most Mexican food in the United States, commonly known as Tex-Mex, is actually a watered-down cousin of true Mexican cuisine. Authentic Mexican food varies greatly from region to region. Most tourists don't get a true experience either, unless they venture out from urban developments, where traditions are often replaced by modern convenience, to the heart of Mexico's rural areas, where locals prepare food much as their ancestors did. There, ingredients dating back to the Aztecs and Spanish Conquistadors are combined for a true experience of the core of the country's culture.
An ever-growing Mexican population throughout the United States has fueled a growing interest in Mexican culture, and contemporary Mexican food has found new recognition all across the United States, from mom-and-pop restaurants in small towns, to fine-dining urban establishments, such as Masa, located in Minneapolis, Minnesota. Head chef Saul Chavez has worked in many restaurants since coming to the United States at age 17. The experience broadened his appreciation for different cuisines, but now, at Masa, he's able combine generations-old recipes learned at his mother's side with his passion for sharing the food of his native land. Masa is a contemporary homage to the tradition of Mexican cuisine.
