Mouthwatering Moving Target, GARZON LATINX STREET FOOD Pops Up Throughout Snoho

GARZÓN LATINX STREET FOOD’s different from anything you’ve ever bellied up to, and that’s a promise from Chef Jose Garzón. Welcome Magazine learned more about Garzón’s diverse, mouthwatering world, and how this inventive chef switched from party food for party people to takeout and delivery during COVID-19. #garzontogo #garzonathome

“We can guarantee you’ve never tried 80 percent of our dishes at any other restaurant in the area.”

GARZÓN LATINX STREET FOOD is like no other. Indigenous Owner/Chef Jose Garzón, world traveler and world musician, comes by his Latinx Street Food by way of Equador — with a genuine love of delighting people with the delightfully unknown (but mouthwatering). His to-go empanadas de carne, queso yuca fritters, and arroz con pollo have been flying out of the borrowed Toggle’s Bottle Shop window in downtown Everett. Initially set up last year as “party food for party people,” Garzón and his small staff switched gears mid-COVID for to-go and weekly home delivery orders.

Welcome Magazine cozied up to Chef Garzón for the 411, as they prepared for Cinco de Mayo. (Hope you snagged one of their taco kits, while they lasted!)

MIX AND MATCH FLAVORS! Pan con chicharrón sándwich: mojo pork, kewpie, salsa criolla on bahn mi roll.

What kind of a business are you? We are a Latinx Street Food Pop-up Restaurant out of Snohomish County, WA.

How are you different from other food establishments? We are focused on bringing the community together. Our chef is Ecuadorian-born and raised with a fine-dining background and that reflects in our food. We can guarantee you’ve never tried 80 percent of our dishes at any other restaurant in the area. We are a gender-neutral company and our first language is Spanglish. Should I keep going? Haha. Garzón Latinx Street Food is not like anything you’ve ever had before in the PNW.

When did you start & what do you hope to do once these Covid bans are lifted? We started doing private dinners and pop ups in February 2019. Then we moved to brunches and plated course dinners fall 2019. We currently have three residencies in Edmonds, Snohomish, and Everett and are working towards a full-time location.

Llapingacho with sous vide egg: cheesy potato cake.

How has Covid affected your business? We had to change our model completely. Our events were all about partying, and not being able to do so, we created GARZÓN TO-GO (to-go-only popups) and GARZÓN at home (home meals delivered to your house weekly).

So, you’re adapting? I can say for sure we are trying. It’s been hard but we. are. trying.