Orlando chef honored as James Beard semifinalist for her Michoacán-inspired cuisine
ORLANDO, Fla. —
Chef Wendy Lopez, whose cooking is inspired by her childhood in Michoacán, Mexico, has been named a 2026 James Beard semifinalist for Best Chef in the South for her work at Reyes Mezcaleria in Orlando.
“Being Mexican, food is what surrounds us. It’s what brings us all together,” Lopez said.
Cooking is how Lopez connects and shows love for her family, her Mexican culture, and the Orlando community, a value she learned from her mother during her childhood.
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“Every day we ate at 3 o’clock. So no matter what, no matter if we wanted to eat or didn’t want to eat, she made us sit down and eat, and it was something that now I hold very important to me because it was time that we locked eyes with each other and made that connection and kind of checked in on one another because my parents worked a lot,” Lopez said.
Lopez grew up watching her family cook street food like tacos and carnitas in Michoacán.
“It’s my identity. I mean, I love the food. I love the culture. I love the people,” she said.
When her family moved to the United States in the 1990s, Lopez helped her parents and grandparents in the restaurants they opened. Following in their footsteps felt natural to her.
“I come in, and it just feels like I’m in the right place. I’m doing the right thing,” Lopez said.
At Reyes Mezcaleria, each dish on the menu takes inspiration from recipes passed down through generations.
“It’s woven through the menu, so all of my childhood dishes are here,” Lopez said.
Lopez uses flavors to keep her family memories alive and bring a taste of home to Orlando.
“I really enjoy cooking octopus and kind of present it in a way that’s something I ate growing up. We have an octopus dish on the menu that I love. My mom is a salsa queen. She makes all kinds of salsas, so we have salsa that kind of represents it,” Lopez said.
While her roots are in Michoacán, Lopez said there is much more to Mexican cuisine. She travels to other regions, such as Veracruz and Oaxaca, to incorporate their ingredients and techniques into her dishes.
Her creations have resonated with customers, earning her local recognition.
“If it’s an honor, honestly, it’s an honor. I’ve been doing this for a long time, and I’m really grateful. It’s not something that you do alone. My face is all over the shrine, of course, but it’s the team that’s the most important. Without the team, the food doesn’t go out,” Lopez said.
Lopez recently received news that most chefs only dream about: being named a 2026 James Beard semifinalist.
“It was 10 a.m., and I got the call and congratulations. I’m like, for what? You know, because you have no idea. Because they come as a secret to dine. You don’t know, and it was just crazy. I had no words,” Lopez said.
Her family is proud of her accomplishment.
“Yeah, absolutely. My dad says, ‘Very cool,'” Lopez said. “I called him about the nomination. He goes, ‘Oh, cool.'”
For Lopez, the biggest reward isn’t the prestigious awards but the time she spends with everyone who comes to Reyes Mezcaleria to try the foods dear to her heart.
“I really like to connect because I like to see whether you didn’t like it or whether you liked it, and I want to know why and how. People ask so many questions, and sometimes we give a little kitchen tour to be like, hey, come on in if you want to see. I’m like, sure, if you want to learn how to make a tortilla,” Lopez said. “I want people to feel at home, and regardless if you’re Mexican or not or Hispanic at all, just to feel at home and welcome with hospitality.”
Dining and Cooking