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Meet the Chef: Juan Virgen, Pescado Feliz

Juan Virgen prepares ranchero-style shrimp, or <em>camarón</em>, on a recent Saturday afternoon.

Juan Virgen prepares ranchero-style shrimp, or <em>camarón</em>, on a recent Saturday afternoon.

Address and phone: 840 E. Fort Lowell Road, 624-0409

Hours: 10 a.m-10 p.m. Monday-Saturday, 10 a.m.-9 p.m. Sunday

The new Pescado Feliz specializes in Mexican seafood. Juan Virgen, who simply describes himself as “head cook” is from Guadalajara, Jalisco. He has been a cook for 10 years in various Mexican seafood restaurants. The Tucson Citizen recently interviewed him in Spanish.

Question: What’s your favorite restaurant in the Tucson area and why?

Answer: La Parrilla Suiza – because the food is very authentic (Mexican City-style).

Question: What’s your favorite dish to prepare and why?

Answer: Filete Relleno de Mariscos – because of all the stuff that goes in the dish: fish, shrimp, abalone, mushrooms, cheese, salsa gravy. And it is all steamed.

Question: What’s your favorite dish to eat?

Answer: Todo! (Everything!) But especially pescado frito (fried fish).

Question: In your opinion, what’s unique about the restaurant scene in Tucson compared to other cities?

Answer: There’s such a huge variety of restaurants. You can find anything from Italian to Japanese to Vietnamese.

Question: What’s your favorite or most-used kitchen gadget?

Answer: My eight knives.

Citizen Online Archive, 2006-2009

This archive contains all the stories that appeared on the Tucson Citizen's website from mid-2006 to June 1, 2009.

In 2010, a power surge fried a server that contained all of videos linked to dozens of stories in this archive. Also, a server that contained all of the databases for dozens of stories was accidentally erased, so all of those links are broken as well. However, all of the text and photos that accompanied some stories have been preserved.

For all of the stories that were archived by the Tucson Citizen newspaper's library in a digital archive between 1993 and 2009, go to Morgue Part 2

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