Julian Medina, acclaimed chef-owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula Taqueria, TQS, and now Latineria, has been creating refined Mexican cuisine for 20 years. 

Raised in Mexico City, Julian was inspired by his father’s and grandfather’s authentic home cooking. Trained professionally in Mexico City, Julian later came to New York City and enrolled in the French Culinary Institute, graduating with recognitions. 

Since 1999, Chef Medina has created numerous acclaimed food concepts around New York City, and garnered accolades from the food media, including The New York Times and The New Yorker, as well as various high-profile television shows. In 2010, The New York Times’ food critic Sam Sifton praised Toloache’s food and service, and gave it a coveted one star. In March 2011, Julian made his premiere on Iron Chef America: Mexican Chocolate Battle.

Julian continues to open restaurants throughout New York City, including La Chula Taqueria in Spanish Harlem, Grand Central Terminal and at LaGuardia Airport’s Terminal B, as well as a future location in Washington Heights. Serving up authentic Mexico City-style tacos, La Chula Taqueria is Julian’s first solo project. 

Opening May 6th inside Grand Central’s Lower Level Dining Concourse, his latest venture is called Latineria, a Latin fast-casual concept serving empanadas made fresh daily, Cubanos, and Julian’s famous Ropa Vieja.