Interview by:
Omar Cuevas, Grand Rapids Chamber
Interviewee:
Chef Oscar Moreno, MeXo
What inspired your focus on pre-Hispanic traditions, and how has that shaped MeXo’s identity?
My inspiration came from a deep desire to reconnect with the roots of Mexican cuisine—before colonization, before European influence. Pre-Hispanic food is a powerful expression of identity, history, and the relationship between people and the land. When I began exploring these traditions, I realized how much had been forgotten or overlooked. MeXo was born from that realization. It’s not just a restaurant; it’s a platform to tell stories through food, to revive native ingredients, ancestral techniques, and spiritual meaning behind each dish. This vision has shaped every aspect of MeXo’s identity—from the ingredients we source to the way we present each course. It’s about honoring the past while creating something vibrant and relevant for today.
How do visual art and culinary expression come together in the MeXo dining experience?
At MeXo, the relationship between visual art and culinary expression is inseparable. I see every plate as a canvas and every ingredient as a color or texture that tells a story—often one rooted in our pre-Hispanic heritage. Just like a painting evokes emotion, That’s why do collaboration with local artists, Arturo Morales and others . We I want the dishes to awaken memory, curiosity, and connection. The ambiance, the colors, the handmade plates, and even the way light hits the food—all of it works together to immerse guests in a complete sensory journey. It’s not just about feeding people; it’s about making them feel something deeper through beauty, culture, and flavor.
Being named 'Restaurant of the Year' is a significant achievement. What new projects or culinary innovations are you excited to bring to MeXo and the Grand Rapids food scene?
Being named Restaurant of the Year is an incredible honor, and it fuels our commitment to continue pushing boundaries. At MeXo, we’re diving even deeper into the roots of pre-Hispanic Mexican cuisine—exploring lesser-known ingredients, traditional preservation methods, and ceremonial dishes that tell a story on every plate. One project I’m especially excited about is a seasonal tasting series called Sabores Ancestrales, where we’ll spotlight indigenous ingredients like amaranth, white cacao, or pulque in modern formats. We’re also working on educational collaborations to bring more awareness to the cultural history behind the food. Beyond MeXo, I’m passionate about mentoring young chefs in Grand Rapids who want to explore their heritage through food. There’s so much richness in our collective culinary identity, and I see this as just the beginning.
Omar Cuevas
Senior Vice President of Investor Relations
Grand Rapids Chamber