Norberto Garita
Norberto Garita is a chef and restaurateur credited with contributing to the growth of Detroit’s dining scene, particularly in Southwest Detroit. He is the proprietor of El Barzon, a restaurant known for its blend of Mexican and Italian cuisine, and is currently developing a new quick-service establishment called La Noria. [1]
History
Garita’s journey began on a farm in El Platanar Pecomatlan, a village located in the Mexican state of Puebla. He spent his early life working alongside his parents on the family farm, an experience that would later influence his approach to food and his preference for a smaller city environment. [2] At the age of 16, he immigrated to New York City, where he spent the next 18 years working in the restaurant industry. This period provided him with extensive experience and a foundation in culinary techniques.
After nearly two decades in New York, Garita visited a cousin residing in Detroit. He found Detroit, a Midwestern city, to be a better fit for his upbringing than the larger, faster-paced New York City. This prompted his relocation and a continued pursuit of culinary excellence. He further refined his skills at Il Posto, a restaurant in Southfield, Michigan, before ultimately opening El Barzon in 2006. [3]
Geography
El Barzon, Garita’s primary restaurant, is situated at 3710 Junction in Southwest Detroit. [4] This location places it near Mexicantown, a historically and culturally significant neighborhood within Detroit. The restaurant’s presence contributes to the area’s growing reputation as a dining destination. The area surrounding Junction Street is characterized by a mix of residential and commercial properties, reflecting the diverse nature of Southwest Detroit.
The choice of location was deliberate, as Garita aimed to bring his established suburban clientele from his time at Il Posto to a new and developing area of the city. This move coincided with a period of revitalization in Detroit, where restaurateurs like Phillip Cooley of Slows Bar BQ were beginning to attract attention and investment to previously overlooked neighborhoods. [5]
Culture
Norberto Garita’s culinary style is notable for its fusion of Mexican and Italian cuisines. This unique approach stems from his professional experience and his personal heritage. He expertly blends the flavors and techniques of both culinary traditions, offering a menu that features dishes like his renowned mole poblano alongside Italian specialties. [6] This combination is unusual and has contributed to El Barzon’s distinct identity within the Detroit dining landscape.
Garita’s commitment to quality extends beyond the food itself. El Barzon is known for its inviting outdoor patio, which is a popular destination for diners. [7] He also actively participates in local culinary events, such as judging the Holy Mole contest, demonstrating his engagement with the Detroit food community. His humble demeanor and dedication to his craft have earned him respect among his peers and patrons. [8]
Notable Residents
While not a resident in the traditional sense, Norberto Garita has become a notable figure within the Southwest Detroit community through his restaurant, El Barzon. His presence has helped to revitalize the area and attract diners to the neighborhood. He operates alongside his son, Bertin, who is also involved in the business. [9]
Garita’s influence extends beyond his immediate family and employees. He has collaborated with other chefs in the area, such as Luis Garza of El Asador, as evidenced by a photograph featuring both of them alongside author and historian Maria Elena Rodriguez. [10] This collaborative spirit contributes to the vibrant and interconnected nature of the Detroit culinary scene.
Economy
The opening of El Barzon in 2006 coincided with a period of economic transition in Detroit. Restaurateurs, including Garita and Phillip Cooley, recognized the potential for growth and investment in previously underutilized areas of the city. [11] By establishing a successful restaurant in Southwest Detroit, Garita contributed to the local economy through job creation and increased revenue for surrounding businesses.
Currently, Garita and his son are working on a new venture, La Noria, which will be a quick-service restaurant featuring wood-fire pizza and Mexican street food. [12] This expansion demonstrates his continued investment in the Detroit area and his confidence in the city’s economic future. The addition of a quick-service option aims to cater to a broader range of customers and further stimulate economic activity in the neighborhood.