Orozco is a native of Nogales, Son.
Address and phone: 2433 S. Fourth Ave., 623- 3772
Meet Juan Orozco, co-owner of Chile Relleno Burritos and Catering.
A native of Nogales, Son., Orozco grew up around authentic Sonoran food, as his father owned a tortilla factory. His older sister, Antonio Celaya, and her husband have owned and operated Burrito Jaas in Nogales, Son., for more than 20 years.
After moving to Tucson 16 years ago and primarily working in car sales, Orozco and his brother, Aldo, opened their own Burrito Jaas on South Fourth Avenue in October 2004, incorporating the same authentic Sonoran specialities that made the flagship Nogales eatery so popular.
After realizing that the eatery’s chile relleno burritos were the most popular items, the Orozco brothers changed the name a little more than a year ago.
The success of the eatery has the 34-year-old Orozco planning to open locations in Sahuarita, Oro Valley and at Oracle and Roger roads in the next year or so.
Question: What’s your favorite restaurant in Tucson?
Answer: I really like El Mezon Del Cobre (2960 N. First Ave.). It’s very authentic Sonoran and very good. I also like Mariscos Chihuahua, especially the one on Grande (1009 N. Grande Ave.).
What’s your favorite dish to prepare and why?
That would have to be our chile rellenos. They’re really popular here, and we’re proud of that.
What’s your favorite dish to eat and why?
I love the Chipotle Shrimp they serve at El Mezon.
What’s unique about the Tucson restaurant scene compared to other cities?
When it comes to authentic Sonoran food, Tucson really has the best.
What’s your favorite or most used kitchen utensil?
My chef’s knife. It’s really important, and it’s got be sharp because we’re preparing the salsas every day and you have to do a lot of chopping.
What do you always have in your refrigerator at home?
There’s not much because I’m always here. I guess maybe some cold cuts, soda and beer is about it.
Why are you a chef?
My brother and I saw an opportunity to offer something that nobody was selling here. I see people’s reactions to the menu and the food and they just can’t wait to get a chile relleno burrito. We’ve learned so much since we opened, and we’re looking forward to working hard and expanding to some other locations.
TOM STAUFFER
tstauffer@tucsoncitizen.com
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BE THE CHEF
Try your hand at Orozco’s recipe for Avocado Salsa