For the latest edition of Penn Cooks, Chef Carlos Aparicio of El Chingon shared his uniquely handcrafted versions of traditional Mexican dishes.

Team Benson is no stranger to Penn’s dining halls, having photographed the Penn Cooks series several times over the last few years. This time, though, the food itself was also familiar to us, as we have both enjoyed the delicious dishes at Chef Carlos Aparicio’s restaurant, El Chingon. To celebrate Hispanic Heritage Month, Penn Dining invited Carlos to share both his story and his handcrafted culinary creations with students and staff.

Carlos’s “Aguacachile Vegano” is his avocado-based spin on aguachile, a traditionally raw seafood appetizer.

With the help of Penn’s culinary staff, Carlos prepared a few of his favorite dishes from El Chingon’s menu. Carlos treated the audience to a demonstration of his hand-mixed vegan aguachile as he recounted the experiences that led to him opening El Chingon in 2020.

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

Carlos’s culinary journey took him from his small hometown in Puebla, Mexico, to some of the hottest restaurants in New York and Philadelphia. He cut his teeth in bakeries and pastry shops before landing executive chef positions and helping other restaurateurs with their launches.

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

Eventually, Carlos wanted a place of his own, where he could combine his big-city experiences with the flavors of his hometown. He started El Chingon as a pop-up and purchased its current location in Passyunk Square with his brothers-in-law during the pandemic. It has since made The New York Times’ list of the best restaurants in the U.S. and was a semifinalist in the 2024 James Beard Awards.

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

Every dish in El Chingon’s menu is bursting with flavor, as well as the careful detail that Carlos puts into every ingredient. Many of his staple items—like his acclaimed cemitas rolls—are handmade, and he has come up with thoughtful vegan and vegetarian alternatives to many meat- and seafood-based Mexican dishes.

The care and detail that goes into these handcrafted dishes is evident from prep to plating.

After three decades in the Philly restaurant scene, Carlos is proud to have a thriving restaurant of his own.

Carlos ended the evening with a throwback to his first culinary love—pastries—and served churros for dessert.

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