El Chingon -- and its traditional rellenos -- makes a soft landing on Tennyson Street

David Lopez, who shares executive-chef duties with his grandmother, Gloria Nunez, at El Chingon restaurant in the Berkeley neighborhood, says that his family's goal for the eatery, which moved from Arvada last year, is “to keep it a bistro, a little more high-end.” As a result, diners will find items...

By Gretchen Kurtz

June 26, 2014

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David Lopez, who shares executive-chef duties with his grandmother, Gloria Nunez, at El Chingon restaurant in the Berkeley neighborhood, says that his family's goal for the eatery, which moved from Arvada last year, is “to keep it a bistro, a little more high-end.” As a result, diners will find items such as ceviche flights and kale-quinoa salad on the menu. But they'll find traditional recipes, as well – in particular, a soft version of chiles rellenos made by Nunez, a native of Mexico City. Read more about the restaurant's mix of old and new in this week's review of El Chingon, now posted on Cafe Society.

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Gretchen Kurtz has worked as a writer for 25 years; during that time she's stomped grapes in Napa, eaten b'stilla in Fez, and baked with Buddy Valastro, aka the Cake Boss. Her work has appeared in publications including Boulevard (Paris), Diversion, the New York Times and Westword. Our restaurant critic since 2012, she loves helping you decide where to eat and drink tonight.

Contact: Gretchen Kurtz

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