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“SOME LIKE IT HOT” Chef Review
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Interview by Marta Rose
Christian Navarro was born in Mexico
and grew up on a farm in Jalisco,
a Mexican state rich in history and
natural resources. A large amount of Mexican
culture comes from Jalisco, including
mariachi music, ranchera music, tequila
and jaripeo, a form of bull fighting. When
Christian was seven, his family migrated
to California. His family has deep culinary
roots, and when he was 14, Christian had an
opportunity to work in a restaurant kitchen
alongside his father, who taught him the fundamental
basics of cooking.
“My father and I are very passionate about
food, and he taught me how to cook, old
school-style—doing something over and over,
and appreciating why it is done that way,” says
Christian. “You only learn certain things from
great chefs, not in culinary school.”
When Christian was in 8th grade the family
moved to Indiana. In his senior year of high
school, Christian entered a cooking competition
with an old family dish called Chicken
Chapatula. The Jim Wallace Memorial
award is given every four years by the AKA
Career Center in Indiana; Christian won third
place for the entire state with this dish, and his
chicken noodle soup won first place. He went
on to compete in the VICA Culinary Competition,
where he made it to the state finals.
In 1999, Christian attended the Cooking and
Hospitality Institute of Chicago (CHIC). After
school he opened Maria Elena’s with his
father, a 4-star Italian restaurant in Indiana
which they ran together for six years. Maria
Elena’s combined family recipes with the
knowledge Christian had gained in school.
In 2010, Christian relocated to Panama City
Beach, and in 2012 helped (owner) Jeff
Friedrich establish and open Marina Cantina at
Capt. Anderson’s Marina, where his Chicken
Chapatula is one of the restaurant’s best sellers.
He describes the savory dish as a combination
of chicken, jumbo shrimp and chorizo, seared
with garlic and a little cream sauce. Served
over rice, this delicious dish resembles a Mexican-style
curry with Southwest flavors.
Another signature dish and number two best
seller at Marina Cantina are the Fish Tacos:
fresh trigger fish is blackened or grilled and
topped with Christian’s own cilantro slaw
INTERVIEW WITH CHRISTIAN NAVARRO OF
MARINA CANTINA
MEXICAN CUISINE WITH A MODERN TWIST
Above: Chef Christian holding his signature Chicken Chapatula; Right:
Pastel de Tres Leches.
tossed with fresh chili and lime, then drizzled
with chipotle ranch sauce. “You have to
keep up with trends,” he says. “A lot of local
customers love our fish tacos.”
A unique signature drink is their Avocado
Margarita. “It’s one of those things that a
customer will be hesitant to try, but it’s actually
very delicious!” he says. “It’s like a
smoothie—cool and creamy from the texture
of the avocado.” For dessert, try Christian’s
Pastel de Tres Leches—pound cake soaked
in a vanilla flavored
three-milk
infusion, topped
with fresh berries
and whipped
cream.
“Everyone’s world is a completely different
universe, with unique and interesting
influences,” he muses. Such is the menu at
Marina Cantina. For more information visit
MarinaCantinaPCB.com.
54 THE CIRCUIT September/October 2012