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Darren Flanigan HIS 104.03 History of Latin America Douglas Cutter New Rebozo: Traditional Food With a Fresh Update The Latin-American restaurant I chose to eat at was New Rebozo in Oak Park. Now Oak Park may not seem like a bustling hub for Latin-American cuisine. That is because it really is not. New Rebozo is an inherently Mexican style of cuisine, but with more creative twists and health conscious options available. The owner and head chef Francisco Lopez (also known as Chef Paco) has worked at bringing his own idea of Mexican cuisine to those who may not have the availability of experiencing it. The menu is modeled after the recipes served to him as a child by his family, but with a bit of a refresh due largely in part to his studies at the Illinois Institute of Art in Chicago. Chef Paco focuses primarily on three basic flavor profiles in his menu: sweet, spicy, and sour. This is evident in the use of various fruits and peppers in several dishes. Specifically in what I had ordered, the fish tacos. On the plate were three tacos each with pieces of lightly fried Tilapia on them. What really set them apart however was the use of fruit like mango and papaya to create different salsas for each. Accompanied by hand-made corn tortillas, these quickly became some of the best fish tacos I have ever had. As for some of the people there with me, my sister opted for Chef Paco’s specialty; Mole. At New Rebozo Chef Paco offers the fiesta mole which consists of six enchiladas filled with your choice of chicken, beef, chorizo, guacamole, cheese or beans. These are then topped by their own individual mole sauce, some of which are seasonal including the pipian (pumpkin) sauce. For me the highlight was the desert

though. My sister and I went for my birthday and as a gift we were given a slice of tres leches to celebrate. I have had a few different tres leches before, some claiming to be authentic. But none of them compared to the freshness of the tres leches at New Rebozo. It was as if the dessert was prepared right as we arrived. The atmosphere within New Rebozo was strikingly comforting. The dim lighting allowed for a very relaxed environment even though just out front is a very busy intersection. The main dining area offers dark grain wood tables and chairs accented by the reds and greens of skull masks hanging on the walls along with various other traditional decorations. The decor offered a glimpse into the overarching theme of New Rebozo; traditional yet modern. The name itself “rebozo” translates as a women's shawl often worn by women in Mexico. The Rebozo to Chef Paco is the symbol of love and passion for the food. This is embraced by Chef Paco and the staff through the commitment in quality of food and service. Strewn about the front entrance are various visual arts that encompass illuminating colors and forms of Mexico’s varied culture. The fish tacos I had were a staple of the obviously coastal communities of Mexico where fish would be prevalent. Mole is often regarded to be a creation of the people of Puebla, Mexico. Both of these dishes would be very similar wherever you go, But it takes someone like Chef Paco of New Rebozo to revitalize and refresh these often tired recipes....