Lonzo's Neo-Picante Cuisine

10/20/2025

Celebrating National Chefs Day! Food transcends borders, cultures, and differences. It is something everyone can relate to, making it a universal language that connects people from all walks of life. Through cooking, we can honor our heritage, celebrate diversity, and share our personal narratives with others.

10/14/2025

Kitchen Tee...

10/12/2025

Prickly Pear Syrup from our garden

10/06/2025

Pan-seared Lamb Chop on a bed of crispy fried garbanzos, jalapeños, and thin-sliced carrots. Topped with cilantro butter!

10/06/2025

Shrimp-stuffed Poblano Chilies with roasted red bell pepper sauce

09/10/2025

While my culinary passion began at a very early age, my first professional gig was at the Élan Club in Houston, Texas, in 1977 (pictured here). I'm the young whipper snapper (25 years old) on the left, sitting with some of the guys who guided my first steps into a hospitality career that spanned 30 years!

09/10/2025

Ahi Tuna (Yellowfin) marinated and seared, served on a bed of Arugula, Cilantro, and shaved Brussels Sprouts.

09/10/2025

Mexcal tasting, comparing 3 types of Agave cacti: Espadin, Tobala, and Cuishe. The agave genus comprises approximately 200 species, of which 40 to 50 can be used for mezcal production. I may be here awhile!

08/31/2025

08/20/2025

Dessert is not just a taste...it's an experience! Preparing each dessert from scratch is like a tiny creative journey, and for me, it feels like an expression of gratitude to celebrate the end of the meal. Actor William Powell said, "Dessert is the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table." So there's that, too!

07/30/2025

The Aztecs of Mexico first made Guacamole (Āhuacamolli) before the 16th century. They believed guacamole to be an aphrodisiac, further increasing its popularity.

07/10/2025

Channeling my "inner Bourdain" last month in southern Mexico. Por todo mal, Mezcal...por todo bien, tambien!