Chicago chef Pepe Barajas, owner of La Josie in West Loop and Solazo on Southwest Side, uses family recipes as secret to success

CHICAGO (WLS) — He was just 7 years old when he started helping out at his grandfather’s taco stand in Mexico.

Today, chef Pepe Barajas owns two thriving Chicago restaurants, and his family’s recipes are his secret to success.

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From humble beginnings to taking a chance and venturing on his own in the restaurant industry, Chicago chef Pepe Barajas is putting the American dream to the test.

Barajas is the owner and chef of La Josie in the West Loop and Solazo on the city’s Southwest Side. His menus include old favorites along with fresh takes on Mexican dishes.

His intro to the industry happened at the age of 7, when he was living in Mexico City.

“I got my first taste of working at a restaurant, at my grandfather’s Puestos De Tacos,” Barajas said. “My first official job was to open up the Jarritos for the customers.”

In the late 1980s, his family decided to move to Chicago. His extended family founded Los Comales, their first restaurant in Little Village, where Chef Pepe grew up.

“We came here because my family was already running a successful restaurant, and my uncle gave my mom an opportunity to come here,” Barajas said. “I did grow up admiring my uncles and how they were able to provide for their family.”

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Eventually Chef Pepe decided to dive into the restaurant business full-time.

“I actually dropped out of high school to pursue my dream and what I wanted to do,” Barajas said.

In 2007, he opened Solazo.

“When I started Solazo I really wanted a place where people felt comfortable that it was a fresh menu,” Barajas said.

Years later, he says he had the urge to grow again, opening La Josie in 2016, inn honor of his late aunt.

“Mi tia, Josefina, was definitely the one that brought everyone together,” Barajas said. “Her food was amazing. I always strived to be like her in the sense of putting that touch in food and gatherings.”

His recipes are inspired by his family, travel, and his Mexican heritage, which Chef Pepe enjoys sharing with those who step into his restaurants.

“I think that is important for our guests to feel welcome and at home, and like we are making food for our family,” Barajas said.

As for what’s next for Chef Pepe, he has his eyes set on a third location, this time in the Pisen neighborhood, which he plans on opening in the near future.