Instagram story viewer> @danielmoroyoqui> Posts

danielmoroyoqui

@danielmoroyoqui

undefined

POSTS STORIES REELS TAGGED

Download All

Last night at the @beardfoundation Restaurant and Chef Awards, I was reminded that food is so much more than what ends up on a plate.

It is culture. It is heritage. It is storytelling. It is resilience. And it is one of the most powerful ways we build community.

As an immigrant, being in that room meant something deeply personal. Seeing chefs and restaurateurs from different cultures, backgrounds, and life experiences celebrated on one of the industry’s biggest stages was a reminder that representation matters. It matters to be seen. It matters to have a seat at the table. And it matters that our stories, traditions, and contributions are recognized as an essential part of the American culinary landscape.

At a time when diversity and inclusion can feel like difficult conversations, last night’s ceremony was a beautiful reminder that our differences make this industry stronger, more creative, and more connected. The best food has always come from the exchange of cultures, histories, and people.

Congratulations to every nominee and every winner. Last night represents years of hard work, sacrifice, passion, and dedication to your craft. Thank you for continuing to push the culinary world forward and for inspiring the next generation of chefs and hospitality professionals.

A special shoutout to @gailsimmonseats for hosting such a fun and seamless evening, and to the James Beard Foundation for continuing to believe in Good Food for Good and for creating spaces where talent, culture, and community can thrive together.

Everyone deserves the chance to bring their story to the table.

© Mad Flatow for James Beard Foundation taken in Lyric Opera of Chicago by @danielmoroyoqui

349

18

a month ago

What a beautiful way to kick off Pride Month with Stonewall Columbus. 🌈

I’m incredibly honored and humbled to have co-hosted the Stonewall Columbus Pride 2026 Kick-Off Brunch alongside @taylorbrucktv this past Sunday. Sharing a room filled with so much love, joy, resilience, and community was a reminder of what Pride is truly about.

This morning moved my heart in so so many ways. It was a celebration, but also a reflection on the critical importance of showing up for one another and continuing to build spaces where everyone belongs.

A special thank you to @densilporteous for his leadership, vision, and unwavering commitment to our community, and to the entire Stonewall Columbus team for the countless hours of hard work that made this event so meaningful.

I left feeling inspired, grateful, and proud to be a small part of this incredible community.

Happy Pride, Columbus. ❤️🧡💛💚💙💜

@stonewallcolumbus

Photo credit: @lazertayy @emmaparkerphoto taken in Columbus, Ohio by @danielmoroyoqui

391

18

a month ago

This is my mom’s chile con carne—the one dish she told me she hopes her family will always remember her by. It’s deeply rooted in Sonora, made with regional dried chiles like Anaheim or California, layered with warmth, patience, and the kind of flavor that only comes from cooking with memory. This recipe carries her in every step, every aroma, every bite. Traditionally it’s made with pork… but I used beef this time—perdóname, mamá. Somehow, it still tastes like home, like her, like everything that matters 🤍

Ingredients
12 dried Anaheim Chiles
1 tbsp dried oregano
1/2 tbsp cumin seeds
1 tbsp nutritional yeast
1 tbsp kosher salt
1 head of garlic
1/4 onion
2 qt water
4 lb beef shoulder

Prep sauce, sear meat, add sauce, cook at low heat for 3 hours or until meat is tender. taken in Columbus, Ohio by @danielmoroyoqui

33k

511

3 months ago

In Sonora, salsa güerita is one of those salsas you’ll find on almost every table. It’s bright, creamy, and just spicy enough to keep you coming back for another bite. Made with roasted l chiles and a few simple ingredients, it’s the kind of salsa that makes tacos, grilled meat, burritos, or even a tortilla with cheese taste unforgettable. It’s simple, full of flavor, and a perfect reminder that some of the best Mexican recipes don’t need to be complicated.

Recipe:

1 lb güero chiles (small yellow wax peppers)
Juice of 6 limes
2 tbsp soy sauce
1 tbsp Maggi sauce

Roast the chiles until they’re almost black, then blend them with the remaining ingredients. I like to leave the charred skin on for extra smoky flavor, but you can peel it off if you prefer. Pulse the blender just a few times—the salsa should stay slightly chunky, just like you see in the video. taken in Columbus, Ohio by @danielmoroyoqui

293

8

a day ago

Sunny Fridays deserve a little upgrade. I took a Little Saints Hugo Spritz and added a spoonful of mango ice cream for the ultimate summer float—bright, refreshing, floral, and just the right amount of tropical. It melts into the spritz and somehow makes an already perfect drink even better. Consider this your sign to kick off the weekend with a little creativity. taken in Columbus, Ohio by @danielmoroyoqui

214

18

a day ago

Slow Cooker Beef Tongue Tacos

In Sonora, tacos de lengua are a weekend breakfast tradition and a dish that has been part of our food culture for generations.

Today I’m making my sister Adriana’s recipe. She blends a green chile with achiote, onion, oregano, black pepper, and salt to create the cooking base.

As the beef tongue cooks low and slow, it becomes incredibly tender with a smooth, silky texture. Its rich flavor is balanced perfectly with fresh lime juice and a good salsa verde.

And to finish, white onion and cilantro aren’t just garnishes—they’re an essential part of every great taco de lengua.

Ingredients

For the meat:
Beef tongue, cut into medium-sized pieces optional

For the cooking liquid:

1 tomato
1 fresh California chile (or Anaheim)
½ small onion
Dried oregano, to taste
Black pepper, to taste
Salt, to taste
Achiote paste, to taste (use only a little since it’s very salty)
1 qt water

Instructions

1. Place the beef in a slow cooker.
2. Blend the cooking liquid ingredients and add them to the pot.
3. Add the whole head of garlic, a few bay leaves, and enough water to completely cover the meat.
4. Cook until the meat is fully tender and the flavors have blended together. taken in Columbus, Ohio by @danielmoroyoqui

760

28

19 days ago

Salsa Verde

Ingredients

1 lb tomatillos, husks removed and rinsed
1/4 white onion
1/4 cup chiltepines
1 chile serrano
1 tbsp dried oregano
Salt, to taste

Instructions

1. Add the tomatillos, onion, chiltepines, serrano, oregano, and enough water to fully cover everything to a pot.
2. Bring to a boil, then cook for 10 minutes, or until the tomatillos are tender.
3. Transfer everything to a blender, including a little of the cooking liquid, and blend until smooth. Adjust the consistency by adding more cooking liquid if needed.
4. Heat a saucepan over medium-high heat and add a drizzle of olive oil. Pour in the blended salsa and simmer for about 5 minutes, stirring occasionally.
5. Taste and adjust the salt as needed.

Let the salsa cool completely before storing. It will naturally thicken as it cools thanks to the tomatillos’ high pectin content.

Store in an airtight container in the refrigerator for up to 1 week. by @danielmoroyoqui

362

6

23 days ago

And then… we partied. Everyone traded the fancy speeches for cocktails, incredible food, and a dance floor full of people who genuinely love this industry.

One of my favorite parts of the weekend is seeing old friends, making new ones, and watching everyone celebrate each other. For one night, it’s less about who won and more about the community we’ve built around good food, good drinks, and the people who make hospitality so special.

My feet hurt more than ever lol, my social battery needs a recharge, and I wouldn’t have it any other way. Cheers to all the nominees, winners, and everyone who pours their heart into this industry every single day.

James Beard Weekend 2026 is now closed for me! ❤️

PS. This is my second time bringing a handheld fan to the awards and after party, and I’m telling you, bring one with you next year 😘

© Mad Flatow for James Beard Foundation taken in Chicago Union Station by @danielmoroyoqui

406

16

a month ago

Taco Gobernador is one of those Sonoran classics that feels simple but hits every note—shrimp, melted cheese, and pan-fried veggies, all tucked into a flour tortilla (it has to be flour, no exceptions). It’s the kind of taco you usually find at seafood spots up north, where the proximity to the Sea of Cortés and the quality of the tortilla make all the difference. It’s rich, a little indulgent, and meant to be eaten hot off the plancha. I stayed mostly true to it… but added a touch of Kewpie mayo and a little mono chili, because I like a bit of heat and a little personality in every bite.

Ingredients

For the filling
1 lb deveined and chopped shrimp
Garlic to taste
1/4 red onion
Chili oil
1/2 finely chopped Serrano pepper
Kosher salt and black pepper

Assembly
Sonoran flour tortilla
Your favorite melty cheese taken in Columbus, Ohio by @danielmoroyoqui

441

27

3 months ago

One of my favorite things about food is its ability to tell stories that transcend borders. Last night at the Columbus Museum of Art’s Pizzuti, I had the chance to listen to Rawlston Williams and Columbus’s own Avishar Barua discuss how cuisine carries history, memory, and identity across generations.

It was a beautiful reminder that every dish has a story, and that celebrating diverse culinary traditions helps us better understand one another. I’m especially grateful to the Columbus Museum of Art for creating space for conversations like these and for continuing to highlight voices, cultures, and experiences that enrich our community.

Thank you for reminding us that food isn’t just something we eat—it’s something we inherit, preserve, and share. ❤️ taken in Columbus Museum of Art at The Pizzuti by @danielmoroyoqui

350

13

a month ago

In Sonora, steak aguachiles are a bold and very local take on the classic aguachile. Instead of shrimp, they’re made with thin slices of good-quality steak, mixed with crunchy cucumber, red onion, and plenty of chiltepín for that signature Sonoran heat. A splash of lime brings everything together, and many people finish it with a touch of their favorite salsas negras to add depth and that savory, slightly smoky flavor Sonora is known for. It’s fresh, vibrant, and simple — a perfect example of how Sonoran food celebrates great ingredients without overcomplicating them.

Ingredients
I cooked one 5 oz fillet mignon for this recipe (sous vide first and seared after)
1/4 tsp sesame oil
1 tbsp soy sauce
2 tbsp Maggi sauce
The juice of 2 limes
5-10 chiltepines, to taste. Or Serrano peppers. Make it hot!

Plate used in this video was provided by @feltandfat , be sure to check them out, gorgeous and durable pieces ❤️ taken in Columbus, Ohio by @danielmoroyoqui

428

8

5 months ago

Little throughback to a few years ago. That weekend I shucked more than 50 oysters myself and had just the right amount of champagne. Take. Me. Back.
#TBT taken in Sonora, Mexico by @danielmoroyoqui

729

19

4 months ago