Catching up with Dionicio Jimenez

As the executive chef of Mexican restaurant El Rey, Chef Dionicio Jimenez has been making his mark on the Philadelphia food scene, but Jimenez grew up far away from Philly in a village near a volcano in Puebla, just south of Mexico City. His tight knit family was comprised of love and passion for cooking. He and his seven siblings even spent their time working in restaurants and on shrimp boats in Mazatlan, Sinaloa. 

“I think that’s one of my favorite memories because of my love for the sea and all of us being together,” says Jimenez of his youth.

The chef’s culture and Mexican heritage plays an important role in his every day life, and traditional Mexican ingredients and flavors have become an integral part of his kitchen both at work and at home.

“My culture is what represents me, not only who I am but it has been a strong influence for my culinary expertise as well,” he says. “Both of my parents served as an inspiration in my cooking career, especially my mother,” says Jimenez, who believes watching her in the kitchen was the best way to learn.

Fortunately for Jimenez, the support of his parents and a desire to succeed as a chef was all he needed to motivate his dream. Jimenez worked his way up from a dishwasher to a sous chef, until he landed the executive chef position at El Rey in April 2010.

“I feel very proud to work there and be part of a culinary team where we all feel like family,” says Jimenez of the restaurant, its employees and the opportunity that has made him one of the most beloved chefs in Philadelphia.

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Among the many tacos, nachos and enchiladas dishes, Jimenez reveals that his favorite dish to eat and cook is El Rey’s Chile en Nogada. The dish, a classic in poblano households, is on the special menu and consists of a stuffed poblano pepper with ground beef, almonds, dried fruit, such as apricots, pineapples and papayas, and topped with a drizzled creamy walnut sauce.

“It is somewhat difficult to pick a favorite, but the Chile en Nogada represents my culture and has a history behind it tied to the independence of Mexico,” says Jimenez. “We decorate the dish with chopped parsley, pomegranate seeds and chopped walnuts from left to right so that it resembles the Mexican flag,” he says.

The chef believes that if you don’t love and respect food, it won’t come out right, and his favorite ingredient to cook with is not salt or pepper, but “love.” A true family man, Jimenez enjoys spending time with his two daughters, Lesley and Amy, and loves cooking for his wife.

“I love my family, culture and the flavors I grew up with, so I would definitely like a restaurant to call my own one day,” he says of his future plans. “After working my way from the ground up, I think a restaurant would be great.”

Jimenez cooks from the heart, making his family and heritage proud, which keep his customers coming back for more delicious, home cooked meals. 

Take a bite out of what Jimenez is cooking with his recipe for Chile en Nogada. 

Chile en Nogada 

• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup diced dried apricot
• 1/2 cup diced dried pineapple
• 1/2 cup diced dried papaya
• 1/2 cup golden raisins
• 2 bay leaves
• 1 stick canela (Mexican cinnamon)
• 1 pound ground beef

Get the full recipe.