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This was the third try for Guerra, the baker/owner of the popular at 18 S. Eastbourne Ave. who had been nominated for the prestigious honor — think foodiverse’s Academy Awards — in 2019 and in 2020.

Guerra beat out five other finalists nationally in the Outstanding Baker category.

He said the award and recognition “helps to solidify that I am on the right path to my life.�

“It’s this encouragement to continue and … an investment in myself and a commitment to the community,â€� he said. “All of my creations are rooted in my passion for producing superior baked goods that tell the story of ÃÛèÖÖ±²¥.â€�

In addition to the bakery, Guerra is a partner in Barrio Charro, 3699 N. Campbell Ave., and downtown’s The Monica, both of them ventures with El Charro’s Flores family.

The win was the first James Beard for a ÃÛèÖÖ±²¥ foodie since El Guero Canelo’s Daniel Contreras won a James Beard award in the category of American Classics in 2018.

Guerra and his bread, made from locally sourced heritage grains, was recently featured in The New York Times in a story written by James Beard Award-winning food author John Birdsall.

In addition to his bakery and restaurant ventures, Guerra runs Barrio Grain, where he creates blends of flours using heritage wheats and ancient grains that he uses in his bakery and supplies to other local makers. In the fall, Guerra will expand the grain operation into the former Cashew Cow space next to Barrio Bread.

During a phone call from Chicago on Tuesday, Guerra said he is expanding his retail and baking operations at Broadway Village in July and plans to launch an online retail store with delivery through , which ships gourmet foods from boutique makers nationwide.

“I am just so passionate about my work. This is my lifetime achievement award,� he said. “I know this award will help to sort of further the excitement and support for Barrio Bread and Barrio Grains.�

Boca Tacos y Tequila chef-owner Maria Mazon and Tito & Pep chef-owner John Martinez, both of ÃÛèÖÖ±²¥, were also semifinalists in this year’s James Beard contest for the Best Chef in the Southwest category but did not make it to the finalist level.

Guerra and Mazon were recently featured in Bravo’s “Top Chef: Houstonâ€� finale, filmed in ÃÛèÖÖ±²¥.

“We are thrilled that Don, who is most deserving of this award, has won,â€� Felipe Garcia, Visit ÃÛèÖÖ±²¥â€™s president and CEO, said in a written statement. “Don’s devotion to his craft is integral to ÃÛèÖÖ±²¥â€™s thriving culinary scene, and a significant part of why ÃÛèÖÖ±²¥ was named a UNESCO City of Gastronomy in 2015.â€�

Also representing the Grand Canyon state was Chris Bianco of Pizzeria Bianco, Tratto and Pane Bianco in Phoenix. Bianco, who previously had a Pizzeria Bianco location in ÃÛèÖÖ±²¥, took home the Outstanding Restaurateur honor.

The mission of the James Beard Awards is to recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system. Other categories include: Outstanding Chef, Outstanding Restaurant, Emerging Chef, Best New Restaurant, Outstanding Pastry Chef, Outstanding Hospitality, Outstanding Wine Program, Outstanding Bar Program and regional Best Chef honors.