This Chef’s Got Heart: Celebrating Hispanic Heritage Month With Ramón Velázquez

In the midst of National Hispanic Heritage Month, it’s important to showcase not only the cuisine of Latin America, but those who help to introduce it to others. There are countless talented chefs across the country who’s sole purpose is to create authentic cuisine that reflects their homelands. Among them is Ramón Velázquez, a Mexican-born chef who now owns his own hospitality group, taking root in the central coast of California.

Velázquez was born in Guadalajara, Mexico but has been based in Santa Barbara since 1989. He honed his culinary skills at local restaurants sans formal training. His first enterprise was the successful Corazón Cucina, a pop-up within the Santa Barbara Public Market. In fact, this outpost was so popular that it led him to found his own hospitality group back in 2016 called Corazón. Since then, his has expanded Corazón Cocina to include three locations, and opened up numerous other restaurants in the surrounding area, including Alma Fonda Fina, Beast Taqueria, Cocina Jaguar, Corazón Comedor, and Little Heart Cafecito. His restaurants represent his upbringing, highlighting his country’s culinary prowess and ranging from sophisticated sit-down establishments to more casual concepts.

Velázquez has made an appearance on the Cooking Channel’s “Taco Trip with Chef Sanchez,” and more recently, starred alongside Meghan Markle in her Netflix series, “With Love, Meghan.” Talk about recognition! Beyondish chatted with the renowned chef about his food journey.

You’ve become very successful without any formal training. What advice would you give to those who are interested in pursuing a food career but may not have the means to go to culinary school?

Try to work in as many places as possible so you can decide what kind of cuisine you love and cook. Always be passionate about what you do.

What is the most important thing your mother and grandmother taught you in the kitchen? 

It might sound cliché, but it was always that “you need to cook with your heart” – as if it is meant for yourself. Also, to always follow your intuition, as a lot of people want to follow what other people say, but you learn more from your own mistakes.

What was it like working and cooking alongside Meghan Markle?

It was great! It felt like I was cooking with a friend. She’s very easy-going and she was very knowledgeable about spices.

You founded a culinary empire. How do you make sure that each dining concept remains unique and differentiated from one another?

By trying to find each restaurant its own entity and profile. But sometimes it’s risky because people know you by one thing, such as “Corazón Cocina.” Still, I like challenges and want to create something different and unique for each restaurant.

What do you think has been your greatest achievement thus far?

Corazón Cocina! And to be able to support farmers and fishermen.

California is a hotspot for outstanding Mexican cuisine. Do you find it inspiring to be surrounded by other Mexican chefs, or does it make it more challenging to set yourself and your food apart?

Honestly, I don’t really look at what other people are doing and always try to focus on what I like. Mostly what inspires me is visiting Mexico, especially the streets of Mexico, markets, and Michelin restaurants in Mexico.

Do you plan to expand outside of California?

I’m not sure, I’ll say no now, but if I have an opportunity, maybe with another chef to open something in Austin or New York, I’d probably consider it.

For someone who sticks to more popular or well-known Mexican dishes, what would you recommend they try to branch out?

Get inspired by other cuisines for sure! I get inspired by Asian cuisine, such as ginger, yuzu, and spices from around the world, and South American cuisine, such as that of Peru. At the end of the day, if everything tastes good and flavors work together, you can get inspired by anything.

Do you have a favorite thing to cook?

Simple, nice roasted salsa with a well-grilled piece of meat and house-made tortillas! This is something I cook often and can’t get tired of it.

Any future plans you can share with us?

We want to share Corazon Cocina with more places, and we’ll see where the wind takes us.