Oscar Moreno shares ancestry through authentic cuisine
Moreno shares ancestry through authentic cuisine In the heart of Grand Rapids, Oscar Moreno is using his passion to breathe new life into the culinary history of the Aztecs and share his culture with West Michigan.
A native of Puerto Vallarta, Mexico, Moreno started from the bottom working as a cook at restaurants and resorts. While working in his home town, he also had the opportunity to work alongside chefs from other countries and expand his culinary horizons.
“The impact (was) positive, because immersing (myself) in my own culture let me appreciate others, especially through food,” he said.
Moreno came to West Michigan 24 years ago, and 12 years ago, he began writing about the concept of a restaurant that showed the evolution of Mesoamerican history and cuisine. He said he was intrigued by his ancestry beyond his grandparents’ time and wanted to rescue the ingredients and techniques his ancestors used and bring them to a modern table.
“That’s how the name came about,” Moreno said. “Me” (means) Mesoamerica (in) pre-Hispanic times, before the conquest of Spain. ‘Xo’ (means) Mexico after we (gained) independence from Spain … the modern part, after we (started) to adopt European ingredients to our ancestral cuisine.”
Mexo opened its doors in 2016 and features full brunch, lunch and dinner menus, which include tacos, tortas, soups, salads, steak and seafood.
Moreno said the difference between Mesoamerican and modern Mexican cuisine is there is no gluten or dairy (although some Mexo dishes do include dairy), and
Mexo’s dishes all are farm-to-table and feature locally sourced ingredients.
“What we offer at Mexo is not just food. (It) is also culture sharing,” he said. “(It) is in experience for you to get the ancestral and modern cuisine with the best ingredients available.”
Moreno also is involved in multicultural work outside of Mexo. He is the diversity and inclusion chair for the American Culinary Federation Greater Grand Rapids, through which he helps minorities work toward owning their own restaurants with restaurant programs in Spanish.
In his spare time, he helps other restaurants by sharing his passion for food.
Mexo’s dishes all are farm-to-table and feature locally sourced ingredients.
“What we offer at Mexo is not just food. (It) is also culture sharing,” he said. “(It) is in experience for you to get the ancestral and modern cuisine with the best ingredients available.”
Moreno also is involved in multicultural work outside of Mexo. He is the diversity and inclusion chair for the American Culinary Federation Greater Grand Rapids, through which he helps minorities work toward owning their own restaurants with restaurant programs in Spanish.
In his spare time, he helps other restaurants by sharing his passion for food.
