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Chef to Watch: Maricela Vega, a.k.a. Chicomecóatl, crafts beautiful, plant-based Mexican dishes

posted on June 16, 2018 at 9:53 am

Huarache de whipped queso fresco, kale, watercress, pasilla beans, and butterkase cheese

When I first met Maricela Vega of Chicomecóatl, she was selling late-night tamales outside of MJQ during a Cholateca night (the best Latin dancing in Atlanta, by the way). Since then, trying to keep up with her on Instagram has been dizzying. “I’ve been in a sea of ideas. I feel like I’m navigating them now,” she told me. Vega’s food has since been cropping up all over—she’s hosted a tamale pop-up at the Creature Comforts brewery in Athens and she regularly serves creative, complex dishes at the Spindle in Old Fourth Ward that produce swoon-worthy Instagram photos. (One recent example: A bright purple sope that incorporated hibiscus, coriander sour cream, onion, and squash blossom.) With her pop-ups, Vega brings a unique perspective to cooking in Atlanta.

“I want to create food spaces where there is a deliciously beautiful, living interpretation of modern Mexican cuisine,” she says. Her recipes are inspired by the cuisine of her Mexican ancestors—traditions she hopes to keep alive—but most of her dishes are entirely plant-based. “I modernize my food by creating relationships with Atlanta-based growers,” she explains. “This allows room for constant creativity, and it intersects with my own roots: Southern agriculture with Mexican heritage.” Click here to read the rest…

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