Anais Paniagua

The Climb

Before founding a restaurant project, Anais Paniagua worked as a soldier in the US Army. In 2018, she founded Doña Maria, the Irving, Texas project she leads today.

Today

Doña Maria sits in Irving as Anais Paniagua’s current base of work, with the menu framed around a short set of dishes rather than a broad spread. That kind of focus puts the cooking front and center.

Career - Founder — Doña Maria, Irving, Texas (2018–present) - Soldier — US Army

Signature

At Doña Maria, Anais Paniagua’s signature dishes include skirt steak, sauteed shrimp and garlic majito sauce, and mungos. The list points to a kitchen working through grill work, seafood, and sauce as core elements of the offering.

In Their Words “Through our food, we share not just a meal but our culture and history.”

Recognition

James Beard Awards Best Chef: Texas semifinalist recognition places Anais Paniagua within a regional field judged on kitchen output and peer respect.

FAQ Where did Anais Paniagua work before? Anais Paniagua's earlier career included US Army. What recognition has Anais Paniagua received? James Beard Awards Best Chef: Texas semifinalist (2025).