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Chicken

By Felipe G. Valenzuela

from the Zivaz Mexican Bistro Kitchen

Chipotle Sauce – 6 portions

We will use 6 lean, skinless chicken breasts of 6 ounces each

Chipotle Sauce Ingredients:

Extra Virgin Olive Oil

2 Tablespoons

White Onion Medium Size – Quartered 1

Peeled Garlic Cloves

2

Chipotle Chiles in Can

3 Chiles

Water

2 Cups

Chicken Bouillon

2 Tablespoons

Heavy Cream

˝ Cup

Butter

1 Tablespoon

Mushrooms – White, Sliced

˝ Pound

Preparation:

Combine the onion and garlic in a frying pan with the extra virgin olive oil at medium heat. Sauté

the onion and garlic until they begin to caramelize.

Next, add the chipotle chiles to the pan and fry for 2 minutes. Increase the pan temperature and

add the water and chicken bouillon. Let the mix simmer. Let cool and when at room temperature,

blend into a smooth cream sauce.

In another pot, sauté the mushrooms in butter and add salt as needed. Add the chipotle sauce and

the heavy cream. Let boil.

Grill chicken and season with salt and pepper. Cut the cooked chicken breast into ˝ inch strips. Use

the chipotle sauce to cover the chicken.

You can plate this meal with rice, beans, salad, and a side of corn or ?our tortillas.

A

t any given time, one can walk into Zivaz

Mexican Bistro and expect to see the

entire Valenzuela Family. Don Felipe is in the

kitchen – quickly moving amidst the ?ames

and steam rising from the grill. Mom Cecilia’s

petite frame is balancing on a stool, checking

tickets and making sure that each guest receives

exactly what they ordered. Brothers Felipe Jr.

and Joaquin roam the restaurant, chatting with

guests, clearing tables, answering phones, and

taking orders. e Valenzuela Family works well

together, and the proof is in the quality of food

and service that has become a Zivaz trademark.

“It is nice because we all think alike. Our number

one objective is to satisfy every customer,” says

Felipe Jr.

Don Felipe inherited his food sense from

his mother, Germania. She had a profound

in?uence on the cuisine of the Valenzuela

Family, and her presence is detectable in Zivaz’

dishes. Don Felipe still gets advice from his

mother when he wants to try out a recipe or

test new ingredients. “I have learned a lot from

my mother… and even now, she’s our best

outside consultant,” elaborates, Don Felipe.

At the same time, Germania likes to keep the

recipes more traditional. It’s Don Felipe who

likes to push the envelope, experimenting with

modern techniques, ?avors and di?erent styles

for Zivaz- which introduced a unique identity to

the Tucson fast casual scene.

e family invented the word “Zivaz” to mean

“zestful living” which captures the essence of

the food and atmosphere of the restaurant.

e spirit of the Valenzuela family is obvious in

the ambiance at Zivaz. ey can sometimes be

seen enjoying a meal together during a break,

laughing and smiling together as they chat with

friends that visit the restaurant.

“ e best part of this is being able to work

together as a family. We are able to spend the

majority of our time together,” said Felipe

Jr. “Also, it’s very reassuring to know that we

are always in the company of people we love

and trust.”

of presentations.

Don Felipe always enjoyed

perfecting his recipes. Felipe

Jr. can recall eating the

same dinner for weeks until

his father’s recipes were “just

right .” Holidays and special

occasions were always

spent at the Valenzuela’s

home, and soon family and

friends were requesting

Don Felipe’s unique creations. After they began

frequent catering, opening a restaurant was a

natural progression for the Valenzuela Family.

e family used to go out to dinner often,

where they would speculate on what they would

do if they ever opened a restaurant. Don Felipe

spent most of his career in the food industry

buying and selling commodities internationally.

Mrs. Valenzuela was tied to the community as

an assistant school teacher with TUSD before

Zivaz opened. Felipe Jr. and Joaquin, both

educated at Salpointe Catholic High School,

went on to the University of Arizona. Felipe

graduated in 2004 with degrees in Finance and

Entrepreneurship and Joaquin will graduate in

2007 with an Accounting degree. Eventually, the

Valenzuela’s “over-dinner-conversations” and

combination of talents became the inspiration