From Puebla to Philly

Chef Carlos Aparicio brings a taste of Puebla to the Penn campus.

Greg and I have photographed quite a few Penn Cooks events, but the most recent edition was a special treat for me. I’ve dined at El Chingon in Passyunk Square many times since it opened in 2020—I even brought Greg there for his first time—and was thrilled to meet and photograph its founder, Chef Carlos Aparicio, when he visited the Penn campus last month.

Carlos answered questions from the audience while serving up some sides.

This year, Penn Cooks celebrated Hispanic Heritage Month by inviting Carlos to talk about his experiences and prepare some of his signature dishes. Born and raised in San Mateo Ozolco, a small town in Puebla, Mexico, Carlos began his culinary career with a series of jobs baking pastries and bread that eventually led him to high-profile positions at some of the hottest restaurants in Philadelphia. Now, some thirty years after he first moved to the U.S., Carlos has brought the flavors of Puebla to a restaurant of his own.

Carlos demonstrates mixing vegan aguachile by hand.

Philadelphia is a city that loves a good sandwich, and Carlos’s signature cemitas fit right in alongside the cheesesteaks and hoagies. Although there wasn’t enough time or space for Carlos to make his cemita rolls by hand in the campus kitchen, he nonetheless served up some other delicious favorites from El Chingon, with the help of Penn’s culinary staff. Carlos showed attendees how he makes his “Aguacachile Vegano,” an avocado-based spin on a traditionally raw seafood appetizer. For dinner, students and staff alike enjoyed quesabirria tacos with beef or mushrooms.

 Students enjoyed the same quesabirria tacos served at Carlos’s restaurant.

True to his first culinary love of pastries, Carlos ended the event with fresh churros for all. And if reading this post has made you want to try El Chingon out for yourself, I recommend the fish tacos and remolacha!

Backstage action: Penn’s culinary team prepared tortillas during Carlos’s talk.

Don’t forget to leave room for dessert! Carlos’s delicious churros wrapped up the evening’s meal.