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Yucca, sofrito, all manner of chiles, live-fire cooking: The Nicaraguan-born chef Michael Cordúa helped introduce these now-ubiquitous Latin flavors and cooking methods to the United States at his first Houston restaurant, Churrascos. His recipe for grilled steak with chimichurri sauce, is his most iconic, though his Amazon chicken breasts, crusted with crushed potato chips and paired with a cilantro sauce, continue to be a favorite on foodandwine.com. They're proof that Cordúa, who now operates seven Houston-area restaurants with his son, David, has a talent for creating delicious flavors that transcend trends.