Our Approach

We source the freshest ingredients from the west coast and Mexico. We use northwest produce with an authentic Mexican pantry. We want you to feel like your eating in some of the historical restaurants in Zócalo in Mexico City.

Our Story

Every business has a beginning, and this is where you talk about yours. People want to know what opportunity you saw or how your passion led to the creation of something new. Talk about your roots–people wanna know you have some.


Executive Michele Vaughn

Michele Vaughn is a born and raised culinary industry lifer that grew up foraging, fishing and exploring her passion for food and the people it brings together.

Her twenty plus years experience in the industry is quite extensive, but some of the back of house highlights are cooking for busy food trucks. She has worked in many James Beard award, chef-owned, restaurants and was a lead chef instructor at Farestart, a non profit organization that provides homeless and disadvantaged people with the opportunity to gain cooking skills.Michele has lived in Central America and Mexico to immerse herself in speaking Spanish and the rich history and cuisines. A three year tour on commercial fishing boats in the Bering Sea as a lead chef also added more diverse recipes to her repertoire.

Michele’s culinary creativity has flourished at Zocalo. You’ll find the menus change often to reflect in season and local ingredients. Daily specials featuring all in house made vibrant salsas, sauces, chorizos, and of course, extraordinary tortillas and tamales. She encourages the entire staff to take part in the research and development of all recipes.Together, like the tentacles of an octopus, our logo, we provide guests with delicious, authentic, fresh Latin inspired food that is heartfelt and healthy.