Touches of traditional Mexican art decorate the dining room as well as the newly renovated outdoor patio. Originally named El Rebozo, Paco took over the restaurant from a friend and changed the name to New Rebozo. The word "rebozo" is a women's shawl worn by Mexican women. Now, you aren't given a rebozo when you walk in the restaurant, you are, however, embraced by the staff and Paco especially, mimicking the feel of a shawl around your shoulders.
Suprisingly, Paco opened the restaurant with no formal training or knowledge of restaurants, just his family recipes. Over the 20 years that New Rebozo has been opened in Oak Park the menu has changed only three times. In 1998, Chef Paco studied at the Institute of Art in Chicago, giving him further knowledge to create fantastic, unique specials.
His food is full of complexity, creativity and his three favorite flavors; sweet, spicy, sour. To ensure a healthier menu and contradictory to many Mexican restaurants, New Rebozo does not use pork fat or heavy grease in their cooking. The menu items are rooted from Paco's background and old family recipes, including one he is most known for, mole pueblano, his grandmothers recipe.
Paco is know for his different moles; 14 to be exact! Two of which are constant staples while four different moles are featured each week. His most popular dish, Fiesta Mole consists of six enchiladas filled with your choice of chicken, beef, chorizo (Mexican sausage), guacamole, cheese or beans. The enchiladas are then individually topped with six different moles, mole pueblano and mole pipian (pumpkin) being two of them. This dish is not listed on the menu so be sure to ask your server about it! It will have you saying "Oh My God!"
If mole is not your thing, Paco's specials are always innovative with traditional roots and seasonal ingredients. One special the is highly anticipated every fall is Paco's Chile Nogada, available between the months of September and December. The chile is stuffed with sweet beef made with dried fruits and nuts then covered with walnut cream and fresh pomegranate seeds. Pair that with a delicious pomegranate margarita on the rocks and you will be in pure bliss!
Make sure you save room for dessert! Paco offers fantastic traditional flan available in tequila, vanilla, chocolate and coconut with cajeta (Mexican caramel). If you just can't choose one flavor try the flan trio, three mini flans ranging in flavor from mint to cheesecake. If you are daring, give the chocolate/jalapeno ice cream a try, delicious with a kick that sneaks up on you. All of the food that comes out of the kitchen is freshly bought and prepared and artistically presented, as well as "Oh my God!" wonderful!
Over the years, New Rebozo has been given awards and accolades for its authenticity and downright great food. Paco takes his love further by teaching young kids once a year at a local elementary school how to cook. The passion and love that comes through every member of the New Rebozo staff is intoxicating and will bring you back time and time again.
Francisco Lopez, known as Chef Paco, or simply "Oh My God!," of New Rebozo in Oak Park is eccentric, fun, enthusiastic about food and the most welcoming person you will ever come to meet. Born in Mexico City, Mexico, Paco grew up absorbing family traditions and developing a love and respect for food. Currently a resident of Oak Park, Paco is the Chef/Owner of one of The Best Authentic Mexican Restaurants in the Chicago land area as voted by the Mexican government, an honor many patrons agree with. When you walk into the restaurant you are greeted with a warm, genuine hug from Paco, even if it is your first time in the restaurant everyone makes you feel like family. The atmosphere is fun and laid back, with friendly staff that can help you understand the menu. How many restaurants do you know of where the Chef personally greets each table and makes their mouths water with anticipation? New Rebozo does! Plus you can't miss Paco's famous catch phrase, "Oh my God!"