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Revolucion is a new menu developed by Oaxaca restaurant group that reflects both traditional and modern takes on tacos.
+1-718-622-0859
info@revoluciontacos.com
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chef-jon CHEF JON JERMAN WE INVITE YOU TO JOIN US AS WE WELCOME
OUR NEW CHEF JON JERMAN
Jon has dedicated his career to exploring the heritage and history of Latin American cuisine against a backdrop of authentic regional American flavors. OpenTable
REGIONAL AMERICAN FLAVORS

LATIN AMERICAN CUISINE

Jon has dedicated his career to exploring the heritage and history of Latin American cuisine against a backdrop of authentic regional American flavors.

Jon Jerman
REGIONAL AMERICAN FLAVORS

TEXAS BARBECUE

Growing up in a Spanish neighborhood in California’s Orange County, Jon was inspired early on by the foods of Spain and Latin America. When he moved to Texas as a chef, he found he was inspired by the marriage of Texas barbecue and Latin American flavors.

Jon believes food is the thread that brings people together, around the table, in their hearts and their homes. 

Our Chef

Jon has helped build culinary programs for historical boutique resorts including; The Sonnenalp in Vail, The Stanley Hotel in Estes Park, The Harbor View Hotel on Martha’s Vineyard, The Mansion on Forsyth Park in Savannah, Skytop Lodge in the Pennsylvanian Poconos, La Posada de Santa Fe in New Mexico, and The Stella, in the heart of Texas where he honed his love for barbecue.

AVAILABLE AT SELECT LOCATIONS

FAMILY STYLE FEAST

Our menu reflects both traditional and modern takes on tacos. On our traditional side, you’ll find all your favorite Mexican tacos-lingua, al pastor, carnitas, barbacoa and asada. The modern half of the menu brings in chef Jon Jerman’s playful side and his strong affinity for Latin American ingredients and the regional flavors of the South and Southwest.

Starters

The three-course feast changes regularly, but always includes an appetizer that could be Birria with Beef Cheeks or Colorado Green Chile, street corn or salads.

Main

Family-style feast of barbacoa, fish, carne asada, or carnitas, with snacks of homemade tortillas and a full line of fixins and sides-salsa, pico de gallo, beans, rice and corn.

Desserts

Desserts will change daily, but think tres leches, flan and piping hot churros.