The summer is perfect to enjoy with friends, family and your significant other. This means sitting around the table with great meals and making memories. We took some time to talk with Co-Owner/Chef Christian Ortiz of YUCO who tells us about the foods and spices of the Yucatan Peninsula and what is indicative of the region along with what he offers on his menu when you stop in next.

ATHLEISURE MAG: Tell me about your culinary background and how it led to you becoming the Chef/Co-Owner of YUCO.

CHEF CHRISTIAN ORTIZ: My culinary background has basically been self-taught. I've been cooking in Manhattan for 10+ years, in many, many different capacities. I've had the privilege of being my own boss for a bit of a while now. I think that space to grow and express myself creatively has humbled me, but also given me an opportunity to do things by my own rules. That developmental phase is a very important step in a chef, or any creative individual's trajectory. It's a massive responsibility, but if one harnesses it, and can inspire, teach, and train a team, to follow that vision, - well that's the kind of environment that makes careers.

AM: Why did you want to open YUCO?

CHEF CO: To be honest, I didn't. In the height of the pandemic, my business partner asked me if I wanted to go back into the restaurant industry, and I gave him a list of reasons why that would be a bad idea. It's an exquisitely unforgiving landscape. Restaurants are living breathing organisms that few will understand, less excel at, and even fewer master. Being independently funded, I never wanted to put an individual's investment in jeopardy. After some research and development, and several life changing bottles of wine, we agreed that we had to open up this restaurant for the sake of being able to give back to the NYC dining environment. An environment which previously had fostered so many special moments for the both of us, that had been ravished, and permanently altered by a global pandemic. There were a lot of passionate conversations, sleepless nights, lawyers, brokers, contracts, deliveries, dust, mistakes, talented team members, and dare I say a little bit of luck, but we opened. It's only been about 5 weeks, but our local regulars, and the neighborhood, have been extremely kind and supportive to us.

AM: How do you define your style of cooking?

CHEF CO: I've always viewed cooking as a privilege. A sacred bond between the guest, the ingredient, and the technique. I am just the vessel where those things come together. This allows me to transcend the notions of what a plate "should be" and hopefully, pleasantly surprise the senses. My cooking is light, yet bold. Very ingredient and technique focused. I use a lot of circles, and curves in my plating/dishes because for me it reinforces the idea of a community and sacred/divine feminim.

AM: What are the foods and/or spices that are indicative of the Yucatan Peninsula?

CHEF CO: Foods/spices - Cohinita pibil, fresh seafood, achiote, sour orange, coconut. The flavor profiles of the Yucatan Peninsula are acid, heat, and smoke. It's a bit of a multi-layered question. First there's Meso-American cuisine one has to acknowledge/understand, and then there's New World cuisine that one has to acknowledge/understand, and the influences those cultures have had on the culinary terrain. For example, the Dutch settlement in the Yucatan has led to Edam Cheese being a staple of most kitchens there.

AM: What can guests expect when they come to dine at YUCO?

CHEF CO: A truly unique dining experience unlike any other. An environment that has an unparalleled attention to detail.

AM: What are 3 cocktails that we should try when visiting?

CHEF CO: In all honesty, I would try all the cocktails. I would compare this question to asking a parent "which is their favorite child." Our head of Bar Program, Ben Wald, has created a cocktail menu that is boldly unique, but also takes into consideration the varying palettes of NYC diners/cocktail enthusiasts. And how that ecosystem coincides with our culinary program.

AM: What are 3 signature dishes that you suggest that you should enjoy?

CHEF CO: We have an a la carte menu, short form, and long form tasting menu. We're also working on doing one off menus at the Chef's counter, as we continue to build trust and loyalty with our guests.

There are a number of dishes to enjoy such as the Pan Seared Diver Scallop, Wagyu Ribeye Steak and the Niman Ranch Pork Pibil which is recommended for parties of 6-8 people and must be ordered 24 hours in advance.

AM: What are 3 appetizers that you suggest?

CHEF CO: I would humbly suggest our guests try the entire menu. Maybe not in a single sitting. The ceviche, elote soup, tacos, Crispy octopus, and mole are life changing, but I think the menu as a whole is a very transcendiary experience.