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• From rags to riches—a dream fulfilled at Escobar’s

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Chef Escobar presenting a freshly-prepared meal. Photo by Brad Thorp

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Escobar's »
Address: 6 E. Columbia Champaign, IL 61820
Phone: (217) 352-7467
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From its soft orange and blue exterior, Escobar’s promises a sophisticated Latino-flavored atmosphere. Located in downtown Champaign, Escobar’s specializes in Nuevo Latino cuisine. Step inside, and you have stepped into a Guatemalan hacienda splashed with vibrant oranges, blues, and yellows. The true spice of the place, however, comes from the kitchen; head chef Obdulio Escobar tells buzz his captivating story and how Escobar’s mouthwatering Nuevo Latino cuisine represents the fulfillment of a life-long dream.

buzz: Why did you decide to become a chef?

Obdulio Escobar: Back home, in Guatemala, I remember watching my mom struggle in the kitchen to create dishes of whatever we grew and she would make it taste awesome. That was definitely one of my inspirations. Then I worked in a hotel in Cancun, and watched them prepare beautiful things and thought, “I could do that, too.” I rented a palapa for only 10 dollars — that’s a little shack made out of palm leaves and cardboard.

I came from that, but I knew I had a talent and I believed in myself.

buzz: How would you describe Nuevo Latino Cuisine?

OE: Nuevo Latino Cuisine, in my opinion, is something that you grab from old cuisine and give a latin twist. For example, you could have a French dish, but it’s going to have chipotle or lime in it.

buzz: Are your recipes original?

OE: Yes. I find inspiration from what I read, or even from cooking shows. But I would never copy anything; I don’t even have a recipe that I could give to you or anything. Everything is taste. Like when I bake, I know the techniques of how much ingredients are needed.

buzz: What is important to you about the food you serve?

OE: All of it. Quality, of course, and good ingredients. Don’t cut corners in those areas, because people who know food can tell. Of course presentation, because you’ve got to catch the eye before you catch the taste buds. I like to use banana leaves or plantain chips. Anyone can use a parsley leaf; you have to make it unique.

buzz: You are also the head chef at Milo’s in Urbana. How do you compare the two restaurants?

OE: The cuisine at Milo’s is more Americanized, while the one here has a latin flair. But I love this one; I love what I do here. I started cooking this cuisine when I was probably 14 years old. But I always had a dream to have a place with a little Latino something going on. That’s why we opened this place.