Ángela Ortez-Zarate, a third-generation chef and the culinary force behind South Lake Union’s beloved dining spots, Street Eats and Mamnoon Street, shares her inspiring journey into the world of food. Operated by Mama Group, both restaurants have become Seattle favorites, offering unique and flavorful experiences. For Ortez-Zarate, whose upbringing was steeped in food culture and activism in Los Angeles, her path wasn’t always directly into the kitchen. She initially explored political science at Seattle University, venturing into community organizing, paralegal work, and even tech. However, the magnetic pull of food, deeply rooted in her family history, eventually led her back to her true calling. Starting as an entry-level cook and honing her skills at the Seattle Culinary Academy, Ortez-Zarate’s story is a testament to the power of passion and family legacy in shaping a successful culinary career, particularly at establishments like Mamnoon Street.
One of Ángela’s earliest and most vivid food memories is intrinsically linked to her mother’s cooking. She fondly recalls the captivating process of her mother preparing fideo soup, a cherished family dish. The simple act of frying noodles transformed into a magical experience for young Ángela, filled with anticipation and sensory delight. “I loved hearing the crackle in the pan and seeing the noodles completely change,” she reminisces, highlighting the transformative power of cooking that sparked her initial curiosity. This early exposure to the alchemy of cooking, witnessing simple ingredients evolve into something delicious and comforting, laid the foundation for her culinary aspirations, eventually leading her to kitchens like that of Mamnoon Street.
The inspiration to become a chef was significantly fueled by her mother’s own career trajectory in the food industry. Beyond teaching Ángela the practical skills of cooking for their family catering business, her mother instilled in her a profound understanding of the opportunities that a culinary career could offer. It wasn’t just about creating delicious food; it was about building a life and a livelihood. “Not only could I show people love by bringing them around my table, but if I was smart about it, I could make a living from it,” Ángela explains, emphasizing the practical and emotional rewards she saw in her mother’s path. This dual inspiration – the ability to nurture through food and the potential for a sustainable career – solidified her decision to pursue cooking professionally, a path that ultimately led her to contribute her talents to Mamnoon Street’s culinary offerings.
While her professional journey is now firmly rooted in the culinary world, Ángela’s diverse work experiences before becoming a chef enriched her perspective. Interestingly, her favorite job outside of the food industry was at Retail Therapy, a unique boutique in Seattle’s Capitol Hill. Working there during her freshman year at Seattle University and intermittently for years afterward, she appreciated the community space created by owner Wazhma Samizay. “It was fun to connect with folks to help find them that extra special treat they didn’t know they were missing,” she recalls. This experience in customer interaction and community building likely translates into her approach at Mamnoon Street and Street Eats, where creating a welcoming and satisfying experience for diners is paramount.
Having dedicated the last decade to professional cooking, Ángela has honed her skills in six different culinary environments. This extensive experience has shaped her culinary philosophy and broadened her expertise, which she brings to her current role at Mamnoon Street and Street Eats. When asked about a favorite dish she has created, Ángela points to the “Greens, Egg and Ham” brunch item she developed as Sous Chef at Brimmer & Heeltap. This dish marked a significant milestone as the first menu item she conceived and brought to life. Its simplicity was part of its charm, yet Ángela remembers “enjoying every bit of the process of coming up with it,” highlighting her passion for culinary creation, a passion evident in the innovative menus at Mamnoon Street.
The inspiration behind the “Greens, Egg and Ham” dish was playful yet thoughtful. Taking inspiration from Dr. Seuss’s “Green Eggs and Ham,” Ángela aimed to craft a breakfast dish that was both comforting and vegetable-forward. The composition included French lentils, leafy greens, pickled mirepoix, house-cured bacon, and a perfectly cooked egg. This dish exemplifies her approach to cooking: taking familiar concepts and elevating them with fresh ingredients and thoughtful combinations, a culinary approach that resonates with the ethos of Mamnoon Street, known for its modern interpretations of Middle Eastern cuisine.
Among her favorite ingredients, hibiscus flowers stand out for their versatility and unique flavor profile. Ángela is drawn to their “tart flavor and meaty texture,” which allows for creative exploration in both sweet and savory dishes. She appreciates the opportunity to challenge conventional uses of ingredients and enjoys surprising diners with unexpected flavor combinations, a characteristic that aligns with the adventurous spirit of Mamnoon Street’s menu.
Ángela emphasizes the versatility of hibiscus, noting that while commonly used in sweet applications like desserts and agua fresca, its potential extends far beyond. She suggests exploring savory applications such as hibiscus tacos or smoked-hibiscus finishing salt, demonstrating her innovative culinary mindset. This willingness to experiment and push culinary boundaries is a hallmark of chefs who contribute to vibrant and evolving restaurants like Mamnoon Street.
When dining out locally, L’oursin is one of Ángela’s preferred destinations. She enjoys the ambiance of sitting at the bar and ordering a “Basque Exit” cocktail, always accompanied by their bread and butter and a selection of their seafood offerings. This choice reflects her appreciation for quality ingredients and well-crafted dishes, values that are also central to the dining experience at Mamnoon Street.
Outside the kitchen, Ángela finds balance and enjoyment in simple pleasures. Beyond sharing meals and conversations with friends, she is an avid pinball enthusiast. Describing it as “oddly meditative,” she appreciates the focused concentration and rhythm of the game. This hobby offers a contrast to the fast-paced kitchen environment and provides a different kind of creative outlet.
Finally, in a lighthearted glimpse into her daily routine, Ángela reveals her coffee preference: “I take my coffee with cream, no sugar.” This simple detail adds a personal touch to the interview, making her relatable and approachable. Through sharing her culinary journey, inspirations, and personal preferences, Ángela Ortez-Zarate provides a compelling insight into the passion and dedication that drive her work at Mamnoon Street and Street Eats, enriching Seattle’s vibrant food scene.
