PHILADELPHIA, PA – Behind every great restaurant is a great story, and for El Chingón, that story belongs to Chef Carlos Aparicio. A two-time James Beard Award nominee, Aparicio is now expanding his celebrated Mexican restaurant concept with a new location in Fishtown, opening June 18. This opening is the latest chapter in a remarkable culinary journey that began in Mexico and was forged in some of Philadelphia's most iconic kitchens.
Born in Puebla, Mexico, Aparicio learned to cook alongside his mother before migrating to the United States at the age of 13, where he began working in a Greek bakery in Brooklyn. He moved to Philadelphia in 1999, landing a pastry position at Stephen Starr's Buddakan. His baking prowess led him to become the Head Baker at Parc in Rittenhouse Square, where he is celebrated for creating the restaurant's renowned bread program and its signature baguettes. His impressive resume also includes stints as Executive Chef at Serafina and Zavino, as well as helping to launch restaurants alongside culinary legends like Michael Schulson (Pod), Shola Olunloyo (Blue), and Marc Vetri (Osteria).
After more than two decades working for others, Chef Aparicio created his own family business during the COVID-19 pandemic. El Chingón began as a pop-up, merging his heritage cuisine with his exceptional baking skills. It evolved into the beloved South Philadelphia brick-and-mortar restaurant that has since been featured on The New York Times' Top 50 Restaurants list.
Now, with El Chingón Fishtown, Chef Aparicio brings his passion and expertise to a new neighborhood, offering his signature cemitas and sourdough tortillas in a fun, casual outdoor setting. It's a testament to his journey from a young baker to one of Philadelphia's most respected chef-owners.
