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South of the border in Fort Mill, Tapas 51’s chef Aaron Rivera is bringing authenticity back to Hispanic food. STORY BY JENNY COSGROVE | PHOTOS BY JAMEY PRICE
Tapas 51 , just “south of the border” in Fort Mill, South Carolina, isn’t your typical Latin American-inspired joint. There aren’t sombreros hung on the walls, guacamole isn’t served in large plastic bowls, and nachos are notably vacant from the menu. Instead, the restaurant offers an array of unique cuisine from Mexico and Central and South America, carefully crafted by a cultural heavyweight. The man behind the plate, owner and chef Aaron Rivera, rejects any stereotypical take on Hispanic food, trading the usual for rich history and bold flavor. This history, both of the food and its creator, is one certainly worth preserving. Rivera, a Phoenix native, grew up in the kitchen. Son of a single mother in an immigrant family,
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Aaron would often cook dinner for his siblings while their mother worked. At the age of 15, Rivera began a job as a dishwasher at the local Hyatt Hotel. At just 16 he worked under the wing of Executive Chef Anton Brunbauer. Now, after 20 years of long days in hot kitchens, Aaron Rivera is reaping what he sowed. His Chrome Toaster food truck was a huge hit, his Provecho Catering has been well received, and his restaurant, Tapas 51, in just one short year, has become the talk of the town and for good reason: his refreshing Latin American food is absolutely delicious. He’s even garnered national attention and deservedly so, recently appearing on an episode of the Food Network show “Beat Bobby Flay,” where he came out victorious over the celebrity chef with his brisket empanada.