EL Mexican Restaurant serves up authentic Mexican cuisine using locally sourced & sustainably grown produce and livestock... we LOVE tacos... and hope you do to EL serves only sustainable, responsibly farmed meat from around the mid-west while all produce is sourced locally when available from bio-diverse family farms. EL strives to serve only the freshest product available and each dish is made t
o order. Delivery available in early 2013. Eloin Amador
Eloin Amador grew up in Palmar Chico, Mexico where he mastered the art of essential Mexican cooking. At the heart of his family home lied the comal; a traditional Mexican plancha used to only cook tortillas. At 8-years-old he mastered the art of corn tortilla, making enough for his family, friends, and neighborhood. Eloin has been cooking in professional kitchens in the US since 1995. Starting as a dishwasher, Eloin focused on learning everything he could about cooking and management to advance his career. He quickly moved through the ranks mastering each station and focusing on quality of ingredients, flavor, seasoning, and balancing dishes. Eloin has worked in some of Chicago's most respected restaurants including Gioco and Mantuano’s. Eloin was a Sous Chef at Catering by Michael's before leaving to focus on his own catering company, The Roots Catering, and to open EL Mexican Restaurant, a restaurant focused on authentic flavors while using local, sustainable products. Jen Eisen
Jen Eisen grew up in Northbrook and has had a passion for event planning and cooking since a young age. At age 8, while most kids were reading 'Goosebumps', her mother got her a subscription to Martha Stewart Magazine to encourage her love of entertaining. After graduating from Benedictine University in Lisle with a Bachelor’s Degree in Nutrition, she went on to Kendall College to study Culinary Arts. She began The Roots Catering in 2009 with Chef Eloin Amador after working together at Catering by Michaels. Her “never say no” attitude landed her a spot working for chef Stephanie Izard as a personal assistant before working as an opening line cook for Girl & the Goat. Jen now continues to work for Stephanie Izard, Inc. while running The Roots Catering and EL Mexican Restaurant with Eloin. She also sits on the board of the Spence Farm Foundation, a foundation focused on teaching the art, history and practice of sustainable small family farming across America.
