Jimmy Shaw came to Los Angeles from Mexico City and opened the first Lotería! Grill in Los Angeles in the summer of 2002. Ever since we have been serving our guests a full menu of delicious regional Mexican specialties.
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Mexican food is synonymous with history, community, and flavor. Jimmy Shaw, Executive Chef and Founder, and Saúl Cruz Nazario, Jefe de Cocina, take pride in offering delicious regional specialties of Mexico. Our slowly prepared guisos and specialties are made with the finest and freshest ingredients and prepared with the same processes used in Mexico. Our selection of top-quality chiles and spices, and our intimate knowledge of Mexican cooking techniques give a delightful richness to dishes like our Cochinita Pibil (Yucatan), Mole Poblano (Puebla), Pozole de Jalisco, and Ceviches de Guerrero, to name just a few. Jimmy and Saul began working together in the months before the launch of Loteria, in 2002. Collaborating for the past 20 years, they have become culinary brothers, developing Loteria’s Classic Dishes, Specials, and more recently, our Heat-and-Serve Family Kits.
Founder and Executive Chef
Jimmy’s interest in cooking developed as a child in Mexico City, where his mother, a magnificent cook and entertainer, instilled in Jimmy and his siblings the passion to cook.
As a university student in the US, Jimmy began working in restaurants and, later, as a Personal Chef and caterer. Frequent visits home to Mexico over these many years have given Jimmy a rich and ever-growing collection of delicious recipes, techniques, and ingredients, constantly broadening the offerings from our kitchen.
A few years after moving to Los Angeles, Jimmy opened his first taco stand. His goal was to present the complex and soulful dishes he grew up enjoying in Mexico – a menu much deeper than the standard Carne Asada/Combo-plate, which was so prevalent at the time. Since opening in Summer 2002, Guests have been returning to Loteria Grill, time and again, to enjoy the flavors of our Mexican home cooking. He says. “I love hearing stories from Guests of how they connect with our food. Ruth H, a longtime Guest and friend, said to me one day, ‘You know, 80% of my son’s body mass is your Tinga, Rice and Beans.’ We just love it when we make such meaningful connections with our Guests through our food. We put tons of love into what we do.”