Francisco Lopez, known as Chef Paco, of New Rebozo started in Oak Park. He is eccentric, fun, enthusiastic about food and the most welcoming person you will ever come to meet. Chef Paco is the Chef/Owner of one of The Best Authentic Mexican Restaurants in the Chicago land area as voted by the Mexican government for two years, an honor many patrons agree with. Over the years, New Rebozo has been given awards for its authenticity and just downright great food.
Chef Paco's food is full of complexity, creativity and his three favorite flavors; sweet, spicy, sour. To ensure a healthier menu and contradictory to many other Mexican restaurants, New Rebozo does not use pork fat or heavy grease in their cooking. The menu items are rooted from Paco's background and old family recipes, including one he is most known for, mole pueblano, his grandmothers recipe. Chef Paco's specials are always innovative with traditional roots and seasonal ingredients. The passion and love that comes through every member of the New Rebozo staff is another insperation Chef Paco uses on his food.
Chef Paco is know for his different moles; 21 to be exact! Two of which are constant staples while four different moles are featured in his most popular dish. The Fiesta Mole dish consists of six enchiladas filled with your choice of chicken, beef, chorizo (mexican sausage), guacamole, cheese or beans. The enchiladas are then individually topped with six different moles, mole pueblano and mole pipian (pumpkin) being two of them. It will have you saying "oh my god!" If mole is not your thing, paco's specials are always innovative with traditional roots and seasonal ingredients. One special, the highly anticipated every fall is paco's Chile Nogada, available between the months of september and december. The chile is stuffed with sweet beef made with dried fruits and nuts then covered with walnut cream and fresh pomegranate seeds. Pair that with a delicious pomegranate margarita on the rocks and you will be in pure bliss!