i. Biography
Contemporary Mexican cooking here is measured through corn work, seafood, salsa technique, and service format. In Alexis Ayala’s case, that format has run from a small sidewalk operation to MICHELIN Guide recognition without losing the practical grammar of the taquería.
The Climb
Training at Pujol and Disfrutar set a precise, cosmopolitan register for the cooking. Alexis Ayala applies that discipline through Tacos Los Alexis and Pargot, two founder-led projects with distinct identities and separate ambitions.
Today
The current cooking works by contrast, using Mexican reference points without treating them as fixed. In Alexis Ayala’s menu language, almeja chocolata is paired with hoja santa, chilaca emulsion, and corn miso; tamal de masa colada is set with queen clam sobrasada and vanilla-saffron velouté; magret de pato is matched to mamey and black sapote purées. Dessert follows the same controlled novelty, including piña colada sorbet wrapped in shiso leaf, described as one of the most novel dessert contributions seen in recent months.
Signature
Signature dishes include Nixtamal, Catrina Pan de Elote, and Melon and Sake Sorbet.
Recognition
Recognition has attached to both the cooking and the format. Alexis Ayala has received Food & Wine Best New Chef (2023), and Alexis's honors include Best New Chef (2023) and Bib Gourmand.
Profile updated July 2026
FAQ
Asked of Alexis
What is Alexis Ayala's current role?
Alexis Ayala is Founder of Pargot.
Where did Alexis Ayala train or study?
Alexis Ayala trained at Pujol and Disfrutar.
What recognition has Alexis Ayala received?
Best New Chef (2023).
