Alexis Ayala continues the talent at the new Pargot
In a culinary landscape that continues to grow and innovate, the name Alexis Ayala continues to resonate strongly. At the helm of Pargot, his most personal project, this young chef has found the perfect balance between technique, creativity, and a deep respect for ingredients.
Now, a new, small, Yucatecan-inspired venue is hosting their latest offerings.
Ayala understands cuisine as an act of connection between modernity and the traditions of the country's different states. Every dish that comes out of Pargot's kitchen reflects not only his mastery of contemporary techniques, but also his love for honest flavors and his desire to tell stories through food.
Pargot's menu showcases a vibrant and constantly evolving cuisine that surprises with its freshness and elegant presentation. Furthermore, it's Alexis's consistently humble and cheerful demeanor that truly sets it apart.
On their new menu, we find novelties such as chocolate clams with hoja santa and chilaca and corn miso emulsion; tamales made with strained masa, queen clam sobrasada, and vanilla and saffron velouté; and a spectacular duck breast with mamey and black sapote purées. A piña colada sorbet wrapped in shiso leaf is one of the most innovative dessert creations I've seen in recent months. A Pet Nat rosé from Altos Norte, Zafado, was the perfect pairing throughout the experience.
Figures like Alexis Ayala are a guarantee that the future of Mexican gastronomy is at its best moment of projection.
