It’s a name many are familiar with in Tucson’s culinary scene. From being executive chef at Penca to taking over as chef de cuisine for BATA, and then freelancing in multiple kitchens all around the city, chef David Solorzano has been responsible for treating eaters for years now.
His next career move? Solorzano is taking on the role of executive chef at Agustin Kitchen, found at 100 S. Avenida del Convento #150 in Mercado San Agustin.
“It kind of came out of nowhere I was focused on freelancing and being a private chef, which I’m still doing,” said Solorzano. “They reached out to me kind of out of the blue. Kira, one of the owners of Agustin, and I go a little back. I actually did a groundbreaking ceremony for the restaurant — the food for it — and I used to cater their Day of the Dead celebrations. And when I had the food truck, I actually was their first commercial kitchen tenant as well.”
While new dishes are still in the works, Solorzano is in the process of incorporating more sustainability and local suppliers into the menu.
“We’ll continue using chicken from Top Knot Farms and choosing local grains from the BKW Farms and Hayden Flour Mill,” he said. “Then I’ll also be exploring the terroir a little more to be able to introduce local products when we can.”
“I feel like we haven’t really heard from Agustin in a while,” said Solorzano. “I’m excited to rise, obviously, into the level that it was when it first started and maybe even surpass that. I feel like there are a few restaurants in Tucson making really delicious food without a gimmick, and that’s something we’re really focused on — being able to provide a menu and an experience that’s accessible to everybody, rather than hide behind. We just want to make really well-executed food that’s delicious and provide service to back it up.”
The restaurant is currently open from 11 a.m. – 9 p.m. on Monday – Thursday, 11 a.m. – 10 p.m. on Friday, 10 a.m. – 10 p.m. on Saturday, and 10 a.m. – 9 p.m. on Sunday.
Agustin Kitchen is located at 100 S. Avenida del Convento #150. For more information, visit agustinkitchen.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
