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TONY ORTIZ

@chileconmiel

11.7K

followers

7727

following

Building story and creating beauty
SF & NYC

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Sum things so far ☀️

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Sammy Go, the florist at Chez Panisse, creates beautiful arrangements using the seasonal flowers, foliage, and botanical treasures provided by nature and local farms. Inspired by the wild beauty of California's landscapes, his work celebrates the colors, textures, and movement of the natural world.

At the heart of Sammy's practice are the relationships he has cultivated with local growers who practice organic and regenerative farming methods. Their dedication allows each arrangement to reflect the season at its peak.

This week, some of the standout summer ingredients featured throughout Chez Panisse include the smoky, mauve-hued 'Koko Loko' garden roses from Vo Floral @vofloraldesign in Castro Valley; the vibrant Coreopsis 'Incredible' from Dewey Farms @deweyfarmsflowers in Yolo County; and airy fennel blooms alongside Clematis tangutica from Mockingbird Flora Farm @mockingbirdflora in the Napa Valley.

🎥 @chileconmiel

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KABOCHA SQUASH TAMALES WITH CHICKEN IN CHILE ROJO - During the pandemic, NYC chef @chileconmiel hunkered down at his grandfather’s ranch in California to connect with the land and get creative in the kitchen. During that time, he came up with this absolute jewel of a recipe: tamales steamed in the banana leaf, featuring a lusciously smooth masa made slightly sweet with the addition of pureed squash and filled with chicken en chile rojo. Comment TAMAL for the recipe.

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// I’m thinking about manifestation. Does it exist? Can we ask and simply receive? Or are our desires only realized with consistency, effort, and time?

I’m thinking about tight grips. Born out of such a desire to hold onto the present. Or the past. Or possibility. A symbol of control that so often becomes a repellant. But they can also mean safety, security. Stability. I guess it’s a matter of perspective.

I’m thinking about our bodies & how easily they affect our mental state. I recently learned about how transplant patients sometimes have reduced capacity - for example, in their lungs. That makes them more prone to anxiety and like issues - and those folks may require deeper therapy, medications, and more.

I’m thinking about box breathing, and how it’s an on/off switch to reset our system. I’m thinking about how motivation follows action, not the other way around. Our bodies hold so much knowledge. I want to be friends with mine.

I’m scared. Of time and how quickly it’s passing. And I’m also grateful to have lived a bit. With time so fleeting, who am I to reject the pleasures that make life worth living? how though, do I balance that with discipline and long-term need? I dunno. And maybe I don’t need to.

Oh, and I’m thinking about molten chocolate lava cakes.

I’m thinking //

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🌼 Join us for the Cempasúchil Marigold Garland Workshop in Oakland, California.

🧡🏵️💀🏵️🌼🏵️💀🏵️🌼🏵️💀🏵️🧡

We’ll create vibrant garlands from fresh, organic marigold flowers grown by Oakland local farmers. Their bright color and gentle scent will fill the space, bringing warmth to your Día de Muertos (Day of deads, Day of the dead) altar a simple reminder of love and connection.

As they dry, they remain beautiful and continuing to brighten your space.

- - - - - - - WORKSHOP - - - - - - - - -

🏵️ Saturday, October 18
at BOMBERA @bomberaoakland
3459 Champion Street, Oakland CA, 94602
11〜1:30pm

🏵️ Sunday, October 26
at ALKALI RYE @sip.alkalirye
3256 Grand Avenue, Oakland, CA 94610
2〜4:30pm

- - - - - - - - - - - - - - - - - - - - - - - -

💛 Sign up from the WORKSHOP link in bio.
If you can’t find it, please comment “GARLAND” and I’ll send you the link via DM. @_momoca_

🧡 Last two photos from my favorite flower market in Mexico City during Día de Muertos. Day of the dead, day of dead, dia de muertos, día de muertos, cempachile, marigold garland, garland, flower garland, coco, altar, decoration, 死者の日、メキシコ、　祭壇、　アルター、　仏陀、　ガーランド、　マリーゴールド、　センパチシル、Cempasúchil

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PART I. We were never a conventional restaurant.
Our first chef had never cooked before professionally. Our second chef was our lead prep cook. The whole place turned into a club every weekend at 10:30 so our last seating could not be later than 9 pm. Some guests were confused while finishing their hibiscus tart as a herd of dancers flooded the space, some stayed for the party. We had an 80 sq ft kitchen with no gas and somehow the team was putting out all that food out, night in and night out.
We made lifelong friendships, celebrated many birthdays, rang in many new years.
We cooked alongside some of the best chefs in the city, some old friends, some individuals I have never met before and now I call family.
I met my future wife in that space.
Bryce had a dream and I was lucky enough to be invited to be part of it. And really soon it became bigger than us. We never intended Ensenada to become what it did, it just happened organically because our heart was in it.
And maybe thats our biggest issue right now, our heart is not in it anymore. The Miami project really took a toll on us and we cant just bring ourselves to even try to figure this thing out. We are broke and vulnerable, emotionally, mentally, physically and economically.
So it’s time to wake up from the dream. Its ok. Dreaming forever means you are just dead.
We are taking so much with us tho. Human connections, all that matters.
To our followers and regulars, hope you can come give us a kiss on the forehead this last month. We appreciate all your support all this years.
To our haters who said what are this güero and this venezuelan doing opening a mexican restaurant. We did that.

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Summer 2025 @chezpanisse ❤️‍🔥

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Day 2 San Fransisco food haul

First stop Donut farm the way this donut tore first thing in the morning I had the apple fritter, classic glazed, and a maple of course I ate all of them 🤣

Second stop was chez panisse it lives up to its hype. Everything fresh delicious and not trying to much let the food do what it’s has to do. We ordered a bunch of plates 2 that we didn’t post because I was to busy eating which was the pork and the duck confit bitch I was sucking on that bone like it was a you know what. Crazy part is they let us make pizza during lunch service which was iconic bitch I gagged. Then we got a full tour. Thanks to my Daughta Tony.

Third we went to tacos Al pastor you need to try this taco it’s right next to the swat meet after that I needed a bed

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Soaking up every last drop of summer with this edit from In The Kusina
@woldykusina

@fujioemura
@chileconmiel
@ljalmendras
@cheftarathomas
@sethkenji
@katek8_
@laurynholmquist

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Summer edit from In The Kusina @woldykusina 🌻

@fujioemura
@chileconmiel
@ljalmendras
@cheftarathomas
@sethkenji
@katek8_
@laurynholmquist

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Ya know what? Hell yeah.

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