Chef Profile: Oscar Martinez

(Writer’s Note: This originaly appears in the March 2010 edition of Groove Magazine)

Fish out of water. That’s one way to describe Oscar Martinez. He’s the man behind the grill at Taco Rico. Oscar’s come a long way from home. He’s a genial guy with an easy smile and a big heart.  It shows in his cooking. His food has the ability to transport you to the high northern plains of the altiplano. You can almost feel the arid dry air and see the fat stubby plants.

It’s there there, all the way across the ocean, that his journey to  the land of morning calm began. Back in Ciudad Juarez Oscar honed his cooking skills beginning at home where he watched his father, Jesus, who owned a small restaurant. Oscar, an eager student, learned all the tips and tricks he could and used them, beginning at the age of 14, to jump start a career in the kitchens of Mexican restaurants.

After years of cooking for restaurants like Coyote Invalidio and Torta Don Chuy a certain restlessness set in. He’d never left his country before. When his friend Allen bounced the idea of  cooking for a Mexican restaurant in Seoul Oscar put aside his fears, put his faith in his friend, and leaped. He left behind friends and family for a grand adventure overseas, bringing authentic Mexican cooking to a new corner of the world.

In a strange land for the first time in his life Oscar has embraced his new city. He’s sampled the local food and kimchi wins out as his favorite dish. He’s also partial to galbitang. Though he’s learned to stays away from soju.

Oscar’s not content to rest on the already tasty menu at Taco Rico. He’s got plans. We’re talking about dishes like Molcajete, a big bowl of cheese strips with chicken, beef, shrimp and nopal cactus leaf. It’s a stew so hearty that you’ll stay warm the rest of the winter. Then there’s the chorizo Mexican sausage he also hopes to bring to the menu.

Mr. Martinez wants more Korean folk to visit and try Taco Rico. He believes the authentic flavors of a true Mexican dish will convert just about anyone without having to Koreanify any dish. So far he’s had a great reaction from seoulites and wins over the majority of customers. So if you’re in the area give him the chance to win you over too. 

Fish out of water. That’s one way to describe Oscar Martinez. He’s the man behind the grill at Taco Rico. Oscar’s come a long way from home. He’s a genial guy with an easy smile and a big heart.  It shows in his cooking. His food has the ability to transport you to the high northern plains of the altiplano. You can almost feel the arid dry air and see the fat stubby plants.

It’s there there, all the way across the ocean, that his journey to  the land of morning calm began. Back in Ciudad Juarez Oscar honed his cooking skills beginning at home where he watched his father, Jesus, who owned a small restaurant. Oscar, an eager student, learned all the tips and tricks he could and used them, beginning at the age of 14, to jump start a career in the kitchens of Mexican restaurants.

After years of cooking for restaurants like Coyote Invalidio and Torta Don Chuy a certain restlessness set in. He’d never left his country before. When his friend Allen bounced the idea of  cooking for a Mexican restaurant in Seoul Oscar put aside his fears, put his faith in his friend, and leaped. He left behind friends and family for a grand adventure overseas, bringing authentic Mexican cooking to a new corner of the world.

In a strange land for the first time in his life Oscar has embraced his new city. He’s sampled the local food and kimchi wins out as his favorite dish. He’s also partial to galbitang. Though he’s learned to stays away from soju.

Oscar’s not content to rest on the already tasty menu at Taco Rico. He’s got plans. We’re talking about dishes like Molcajete, a big bowl of cheese strips with chicken, beef, shrimp and nopal cactus leaf. It’s a stew so hearty that you’ll stay warm the rest of the winter. Then there’s the chorizo Mexican sausage he also hopes to bring to the menu.

Mr. Martinez wants more Korean folk to visit and try Taco Rico. He believes the authentic flavors of a true Mexican dish will convert just about anyone without having to Koreanify any dish. So far he’s had a great reaction from seoulites and wins over the majority of customers. So if you’re in the area give him the chance to win you over too.

Related posts:

1. Taco Rico Groove Article
2. Urbanos
3. And The Winner Is…