SLUG Style: Cisco Garcia-Garza

Cisco Garcia-Garza (he/they) has branched out beyond their career as a sushi chef to draw upon their family’s cooking traditions, creating the pop-up Xolo Masa Co. featured in this month’s issue. The rich cultural traditions and passions present in his chef work and hobbies translate into his unique style. Keep an eye out for their next pop-up on Instagram at @xolomasaco and their stunning sushi work and other adventures at @mourningpizza_.

Every month, SLUG Style features a distinct member of the community and asks them why they do what they do. Exploring more than just clothing, SLUG Style is an attempt to feature the people who give Salt Lake City flavor through personality and panache.

What are your stylistic influences? This could be a band, decade, fictional character—anything.

The older I get, the more I see myself taking influence from the ‘90s/early 2000s and the people I was raised by. A lot of the adults I grew up around were cholos, cowboys and blue collar workers. That, combined with the music I like—a lot of shoegaze, hip-hop, classic country and soul—[inspire me]. I feel like that all syncs together very nicely.

If you could describe yourself as any food or dish, what would you be?

Oof, I feel like my answer could change any given moment, so right now, let’s say an egg. An egg could be delicate and fragile, as well as the thing keeping [a dish] all together. An egg could hide in the background of a dish or be the star of the show. You could have an egg for breakfast, lunch, dinner and dessert and it would take a different form each time.

How are food and fashion similar to you? How do they coincide?

I think food and fashion are similar in that they are often overlooked ways to tell a story. Bánh mìs and charro suits share roots in colonization. Family recipes are held dear the way a grandmother’s ring or necklace might be. The things we wear and consume every day say so much about a person, or the world as a whole, and I think that is such a cool thing that we don’t take enough time to appreciate.

If you could have dinner with anyone alive or dead, who would that be and why? What would you eat with them?

The stereotypical answer for someone that cooks for a living is Anthony Bourdain, and that’s exactly who I’m going to say. He was just a real, well-spoken guy and I know I’d learn a lot from him no matter what the conversation was about. Also, if I’m being honest, I’d want to know whether or not we would be friends or end up hating each other—because I could see it going either way.

What sparked your interest in food?

My family, for sure. I was frequently asked to help in the kitchen for as long as I can remember and I was always happy to do so. I loved helping my mom shred chicken for soup and watching my grandma make tortillas by hand nearly every morning.

If you had your own restaurant, what would it look like? What food would you serve?

I think I’d like to have a molino—something similar to how a deli works. I’d have an open kitchen/counter where you could watch us grind and hand make masa and a giant comal to cook fresh tortillas ordered to-go. While you watch and wait, you could grab a coffee and a bite. A few staple items on the menu [would be] quesadillas, tetelas and tlayudas, as well as a few rotating, seasonal specials. Influences from my sushi background and my love of seafood would definitely find their way in there as well. It would serve as a space to hold classes and invite the community, too. 

What are your interests or hobbies? What is the hobby or interest that you have that no one would realize to ask you about?

Oh man, I do a lot. I also am constantly searching for the next thing to get into. Right now I box, mostly for recreation, though I’d love to have an actual bout sometime. I have been in a bunch of bands, though music hasn’t been as much of a priority lately. I recently got into trading card games, specifically Magic: The Gathering and Star Wars Unlimited, so those are kind of taking over my life right now. I also just love niche sports like World Chase Tag and Sepak Takraw. My YouTube algorithm is pure chaos because of it.

What is your most prized fashion piece?

It’s probably this fish hook earring my friend gave me for my birthday, I just feel like it is such a “me” thing. I wear it all the time.

What do you wear when cooking? Are you always “on” or would someone see you at the grocery store, for example, with less elements of your style?

If I’m not making food at work, I’m probably cooking in a T-shirt from a band, book or restaurant I like. I don’t know if I’d say I’m always on—I definitely like to look nice when I can, but also my schedule is all over the place, so you might catch me in the grocery store rocking gym shorts and a hoodie. I will say, though, [that] even those pieces of clothing will contain elements of my style.

You have a diverse range of cultural inspirations in your food—does the same apply to your self-expression?

I like to think so. I pull from a lot of different places. My wardrobe varies from Japanese baseball jerseys to Wrangler button-ups, floral shirts and hardcore band tees. It’s all over the place, but also still on-brand for me—not just clothing either, but everything I do.

If you had to describe yourself in three words, what would those be? 

Anxious, ambitious, sleepy.

How has your personal style evolved over time? Do you see it continuing to change and if so, how?

As I continue to grow and become comfortable with who I really am, I think that my style will become a more refined reflection of my true self.

Peruse through more SLUG Style:
SLUG Style: Kennady Jensen
SLUG Style: Emily Ard