El BeiSMan, 2020
Chef Dudley Nieto repartiendo despensas de comida a trabajadores de la industria restaurantera de Chicago a través del programa "Comida entre amigos", patrocinado por la corporación Cysco, en el restaurant Tzuco del Chef Carlos Gaytán.
Los chefs que participarán son de algunos de los chefs latinos con más influencia en la industria así como Chef Dudley Nieto, Chef Diana Dávila del restaurante, Mi Tocaya Antojería en Logan Square, Chef Espinoza conocido por su segmento en Primera Hora todos los lunes, Chef Paco de New Reboso en Oak Park, Illinois, y mas.
Eater Chicago, 2020
Takito hired well-traveled chef Dudley Nieto to develop the menu. Nieto is known for modern Mexican cooking at Adobo Grill, Chapulin, and Bartaco. He also recently he worked on the menus for Rojo Gusano. His taco lineup at Takito Street includes al pastor carved from a trompo, arracheramade from marinated skirt steak, and flautas. The menu will also include Korean beef tacos.
The Local Tourist Chicago, 2019
Earlier in 2019, they decided to expand beyond Mexican cuisine into flavors and specialties of other Latin countries, opening La Nacional. Late in the summer, however, veteran restauranteur Dudley Nieto visited the restaurant and immediately had some brilliant ideas for Manzano and Pizana.
Nieto has in impressive resume as both executive chef and consulting chef working with successful projects including Adobo Grill, Mezcalina, Artango Bar and Steakhouse, Bario, Barbako, Rojo Gusano, Octavio and El Jefe.
The Taco Shop NYC, 2017
What makes this perfectly sized portion of decadence so much better than any other chocolate dessert you might ask? Well firstly, it’s a creation by famed Chicago-based chef, Dudley Nieto, who has brought his Mexican palate and French technique to kitchens all over the United States, including The Taco Shop. The mix of bittersweet Mexican chocolate and cornmeal create the lush, melt in your mouth, texture that elicits a sigh from everyone who tries it. This also means it’s gluten free ;) The added scoop of vanilla ice cream plays an essential role, as it balances the bitterness of the chocolate and gives a touch of sweetness, making it an absolute delight.
Tacos get highly eclectic at Rojo Gusano, where chef Dudley Nieto looks to global flavors and seasonal ingredients for newfound inspiration. His updated menu features tacos in ways you’ve likely never seen before, including green curry shrimp tacos with Asian cabbage and radish and a Brussels sprouts version with Yukon potato, Oaxaca cheese and arbol salsa.
Chicago Tribune, 2015
Award winning chef and mastermind behind the menu at Barbakoa, Chef Dudley Nieto, is lending his taste buds and expertise to the Mole de Mayo festival. Taking place in the heart of Pilsen on May 23 & 24, Nieto will be one of three judges during the mole cook-off. The festival will feature fifteen Pilsen restaurants debuting their original mole recipes.
NBC Latino, 2012
Chef Dudley Nieto combines traditional Mexican elements like marinated shrimp and punpkin seed mole in a lovely, refined dish at award-winning Chicago eatery Mezcalina.
El Resturante Magazine, 2012
Chef Nieto garnered a special award for his contributions to the Mexican gastronomic community, which he has made through several Mexican restaurants including Mezcalina. And Kendall College received an award for the Mexican cuisine program it offers in conjunction with Chef Nieto and the Tourism Board of Mexico—a program that brought some of Mexico’s most renowned chefs to provide two weeks of lectures for culinary students.
Westchester Magazine, 2011
Interview with Dudley Nieto of Bartaco in Port Chester, NY
Crain's New York Business, 2002
Pigs may be disappointed at Dos Caminos. Most plates are rich in sensory input without being overwhelming. Ancho-adobo marinated baby back ribs push that envelope, both in dimension and spicing. The "classic authentic Mexican with a modern touch" from executive chef and partner Dudley Nieto and his top lieutenant, Ross Gill, is generally a nuanced and vibrant play on traditional themes. Habanero peppers are loosed just enough to keep you alert.
The New Yorker, 2002
The executive sous-chef, Ross Gill, says that personal taste inspired the menu. "Last summer," he says, "the chef, Dudley Nieto, and I spent six weeks in Mexico, sampling local restaurants in different regions, from Puebla to the Yucatán.