Alex Carrasco

Coming Up

Before moving into chef roles, Alex Carrasco spent his early years on the line as a kitchen worker at Viceroy, Joe’s Restaurant, Paiche, Mo-chica, Red Medicine, and Mozza. Those kitchens gave him the practical grammar of the trade: service rhythm, repetition, speed, and the habit of working to exact standards under pressure. That foundation now shows up in the way he runs Bee Taqueria and Durango Cocina, carrying that same line-level discipline into two distinct kitchens.

Where They Are Now

At Durango Cocina, Carrasco’s cooking is built around the culinary heritage of Durango, Mexico, with fire pit cooking at the center and heirloom ingredients allowed to register clearly on the plate. The food is bold, but it stays controlled; the presentation is considered, but not overworked; and the seasonal sourcing gives the menu a grounded sense of timing and place. The kitchen moves between tradition and polish with little friction, keeping the roots visible while presenting the dish in a contemporary frame. Taken together, his current kitchens show the range inside a single discipline. Bee Taqueria is tied to the taco omakase that drew attention in Los Angeles, where the format itself became part of the conversation. Durango Cocina, by contrast, is anchored in Durango, Mexico, where fire, seasonality, and heirloom ingredients define the restaurant’s language. In Carrasco’s hands, those two approaches read as complementary rather than competing: one pushes structure and sequence, the other leans on place and memory, and both depend on precise technique.

Signature

Alex's signature dishes include taco Omakase, Ceviche Frito, Quesillo Sandwich, Tinga Betabel, and Tuna Tartare. Read together, they point to a kitchen that can move between crispness, richness, brightness, and smoke, with each dish marking a different entry into the same working sensibility.

In Their Words “The range of cuisines I cook is extensive, but my favorite to prepare is Latin food.” “It gives me the freedom to experiment with a variety of interesting flavors.” Those comments fit a chef whose work spans more than one format while staying anchored in Latin flavors. The room for experimentation is part of the point: the cooking can shift without losing clarity, and it can stay rooted without becoming rigid.

Honors

Alex Carrasco has received Michelin Guide, Bib Gourmand (2021). Alex's honors include Bib Gourmand (2021).