Thierry Amezcua
Papatzul
Born and raised in Coyoacán, a historic borough of Mexico City, Chef Thierry Amezcua blends
refined culinary technique with deep cultural roots. Trained in classic French cuisine and having
cooked at acclaimed kitchens such as Biba in Boston, Il Buco, and Savoy... READ MORE
refined culinary technique with deep cultural roots. Trained in classic French cuisine and having
cooked at acclaimed kitchens such as Biba in Boston, Il Buco, and Savoy... READ MORE
Born and raised in Coyoacán, a historic borough of Mexico City, Chef Thierry Amezcua blends
refined culinary technique with deep cultural roots. Trained in classic French cuisine and having
cooked at acclaimed kitchens such as Biba in Boston, Il Buco, and Savoy in New York,
Amezcua eventually turned his focus to the bold, vibrant flavors of his heritage.
refined culinary technique with deep cultural roots. Trained in classic French cuisine and having
cooked at acclaimed kitchens such as Biba in Boston, Il Buco, and Savoy in New York,
Amezcua eventually turned his focus to the bold, vibrant flavors of his heritage.
In 2006, he opened Papatzul, now one of the oldest Mexican restaurants in SoHo, with the
vision of bringing the fresh corn masa tortillas and authentic moles of his childhood to the New
York culinary scene. His menu is a tribute to Mexico’s regional diversity, from the bright seafood
dishes of coastal Veracruz and the Yucatán, to the rich and complex moles of Puebla, to street
food-inspired corn dishes from Mexico City, and flame-grilled steaks seasoned as they would be
in Sinaloa.
The restaurant’s atmosphere reflects his origins, with traditional Mexican artwork and an agave
focused bar often filled with the sounds of Spanish conversation and live music. With Papatzul,
Chef Thierry Amezcua offers more than a meal. He creates a cultural experience that celebrates
the traditions, flavors, and spirit of Mexico.
