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Marcos juarez

@nonchalant713

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Pop 🆙 not just the food it’s the experience

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An exclusive evening of culinary artistry by @nonchalant713 - surrounded by a variety of classic and collector cars. 🍸

Curated and prepared by Head Chef Marcos Juarez, this elevated tasting featured 8 masterfully crafted courses, showcasing the freshest seasonal ingredients, bold flavors, and refined technique.

Each course was designed to flow seamlessly, creating a thoughtful and harmonious culinary journey.

Stay tuned for the next exclusive experience!

Event Host: @nonchalant713
Venue: @retrospect.motorclub
Chef: @mjuarez.24
Bar: @superduperhao
Videography: @ezra.media

#houstonevents #houston #houstonomakase #houstonvenue #nonchalant #houstonfoodies #houstonfoodblogger #houstonfoodscene #houstoneventrentals #houstonvenues # taken in Houston, Texas by @nonchalant713

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a year ago

There’s something quietly captivating about what Nonchalant is creating.

It’s not just dinner—it’s a deeply personal, immersive experience that unfolds course by course, story by story. You watch as Chef Marcos Juarez introduces each dish with intention, sharing not just what’s on the plate, but why it matters. It’s vulnerable, poetic, and incredibly artful.

Each cocktail, crafted by Hao T Ma, is designed to complement the journey—not overpower it. It’s a thoughtful pairing that enhances the entire atmosphere in a way that feels effortless and elevated.

You can feel the rhythm of the team—the care in each pour, each oyster, each plate. Every part of the evening flows with meaning.

Set inside The Motorclub, surrounded by vintage automotive beauty, the experience feels dreamlike. Like something you step into, then carry with you long after.

If you ever get the chance to attend a Nonchalant Social—go. It’s not just a meal, it’s a moment.
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Experience: @nonchalant713
Chef: @mjuarez.24
Cocktail Artisan: @superduperhao

#omakase #houston #vintagecars #nightout #datenight #omakasehouston #houstondining #houstonvenue #thingstodoinhouston taken in Houston, Texas by @nonchalant713

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a year ago

Calm before the storm. Talking about food, drinks, and execution. Next up is making it come to life stay tuned. Grab your tickets soon https://www.eventbrite.com/e/nonchalant-social-tickets-1330350457029?aff=oddtdtcreator by @nonchalant713

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a year ago

We’re excited to announce our very first pop-up, bringing something special to Houston — fueled by creativity, passion, and hard work. Come out, support our journey, and experience what we’re all about by @nonchalant713

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a year ago

My mother would make mole for special occasions mainly for birthday celebrations. But I never cared for it because of the color. I have a little regret not eating this as a kid more than I should have. Mole is the curry for Hispanic culture. Made with with chocolate, chicken stock variety of tomatoes, garlic, almonds, ancho and guajillo dried peppers. I have a special memory of my mother that I will take with me tell the day I die. Since I was a kid she would sit me down give me coffee and pan dulce. And let me watch her cook until breakfast or lunch was ready. I am 30 years old now and when I visit it’s still the same. watching her cook brings tears to my eyes though I don’t get to see her as much as I would love to. I still get emotional watching her cook for us even as adults… mole with airline chicken breast with pickled red onions and corn tortillas❤️ by @nonchalant713

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3 years ago

This dish goes all the way to my mothers roots only made where she was born and raised which is SAN LUIS POTOSÍ RIO VERDE. They are called “enchiladas de rio verde” made with potato, chorizo, cabbage, bean purée, medium heat tomato sauce and Cotopaxi cheese. I made them in to croquettes. This dish is so special to me as my mother makes them for us for every holiday. A dish that she has made since she was a little girl. I am so blessed and grateful to create this dish my own way and make my parents proud. I will never forget my mothers struggle and where I come from. 🇲🇽 SLP by @nonchalant713

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3 years ago

growing up my favorite food to ask my mom growing up would be a huge glass of Mexican shrimp cocktail with extra salted crackers. With extra avocado and shrimp. I would beg my mother to order me the extra big one and not to share. When I visit Mexico you can find these carts just selling this dish with bottles and bottles of there special tomato juice they made for this dish that consists of tomato, shrimp stock, hot sauce, and lime. A child hood staple…. by @nonchalant713

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3 years ago

Tamago ice cream with nori fortune cookie tuile by @nonchalant713

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3 years ago

Happy birthday to Mary another NONCHALANT POP UP by @nonchalant713

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3 years ago

Smoked sawara with black garlic purée and fried parsnip by @nonchalant713

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3 years ago

Endive, tarragon, apple with a truffle menu by @nonchalant713

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3 years ago

by @nonchalant713

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3 years ago