Private Chef - Elevated Classic Mexican Cooking

COVID-19 protocols this chef will implement are:
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Enjoy classic Mexican favorites expertly elevated and prepared for you by Chef Paco.

Savor spicy goodness in this private chef experience as Chef Paco brings you a menu of Mexican cuisine favorites, starting with homemade guacamole featuring tomatoes, jalapeños and grilled pineapple. Next, Chef Paco will sauté mixed mushrooms in a guajillo chile sauce. For your entrée and final course, you'll enjoy grilled skirt steak with chimichurri sauce, bacon-wrapped shrimp, tomatillo rice, black beans and tortillas served with a spicy jalapeño and habanero chili salsa.

  • Minimum Guests 2
  • Maximum Guests 30
  • Meal Courses 3
  • Event Duration 2.5 hours
  • Chef Arrival Time 1 hour prior to the selected serving time

What's included

The ingredients
The cooking
The service
The washing up

Cozymeal guest reviews for other experiences with Chef Paco

Colleen B.

Colleen

27 Mar 2023

Chef Paco and his assistant, Nella, provided our family with a fabulous dining experience. The food was delightful and delicious and Chef was able to adapt to our rental house kitchen as if it were his own. The whole experience was a great success. Highly recommended!

Samantha D.

Samantha

26 Mar 2023

We had a great time! Highly recommend

Jim Dunbar .

Jim Dunbar

16 Mar 2023

Just do it!!

starting at

$ 109 Per person

All inclusive: 3-course meal, ingredients, cooking, service & clean up.


This private chef experience does not have any dates.

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Meet your chef

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Chef Paco has been honing his culinary skills in the kitchens of many iconic Chicago restaurants as well as using his creative talents working for two of Chicago's most prominent catering companies. Chef Paco’s upscale restaurant and catering experiences paired with his international work experiences in Italy, Mexico, and Romania are all woven together in his incredible cooking classes that you won’t want to miss!

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Chef Paco will travel to guests within Chicago for this experience.

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