Introduction
Paco Méndez is a Mexican-born chef who has made a name for himself in the culinary world through his inventive and innovative approach to traditional Mexican cuisine. Born in Mexico City in 1983, Méndez grew up surrounded by the rich flavors and aromas of Mexican cuisine. He began his culinary career in some of Mexico’s finest restaurants before moving to the United States and ultimately opening his own restaurant, Hoja Santa, in Barcelona, Spain.
Early Life and Education
Paco Méndez was born in Mexico City in 1983. He grew up in a family that was passionate about food, and his mother’s cooking inspired him to pursue a career in the culinary arts. Méndez enrolled in the Escuela de Gastronomía Mexicana, where he learned the traditional techniques and flavors of Mexican cuisine.
After completing his studies, Méndez began working in some of Mexico’s most renowned restaurants, including Pujol, Biko, and Nicos. He honed his skills as a chef and developed a deep understanding of the flavors and ingredients that define Mexican cuisine.
Career in Spain
In 2013, Méndez moved to Barcelona, Spain, where he worked as a chef at the Michelin-starred restaurant Tickets. It was during his time at Tickets that Méndez began experimenting with the flavors and ingredients of Mexican cuisine, incorporating them into the traditional Catalan dishes served at the restaurant.
Méndez’s innovative approach to Mexican cuisine caught the attention of Albert Adrià, the owner of Tickets and one of the most influential chefs in Spain. Adrià recognized Méndez’s talent and gave him the opportunity to open his own restaurant within the Tickets complex. The result was Hoja Santa, which opened in 2014 and quickly became one of Barcelona’s hottest culinary destinations.
At Hoja Santa, Méndez continued to push the boundaries of Mexican cuisine, using modern techniques and innovative ingredients to create dishes that were both familiar and new. His menu featured classic Mexican dishes like tacos and ceviche alongside more experimental dishes like rabbit with mole and foie gras.
Méndez’s approach to Mexican cuisine was unique in Spain, where Mexican food had long been seen as simple and unsophisticated. His innovative dishes earned him critical acclaim and a loyal following of diners who were eager to experience his inventive take on traditional Mexican flavors.
In addition to his work at Hoja Santa, Méndez also served as the executive chef at the Mexican Embassy in Madrid, where he was responsible for showcasing the best of Mexican cuisine to Spanish audiences.
Return to Mexico
In 2018, Méndez returned to Mexico to open his second restaurant, Niño Viejo, in Mexico City. Niño Viejo, which means “little boy” in Spanish, is a casual, street-food-inspired restaurant that serves a variety of traditional Mexican dishes like tacos and tostadas.
Despite its more casual atmosphere, Niño Viejo is no less innovative than Hoja Santa. Méndez continues to experiment with the flavors and ingredients of Mexican cuisine, using traditional techniques to create dishes that are both authentic and inventive.
Méndez’s success with Hoja Santa and Niño Viejo has made him one of the most influential chefs in Mexico today. He has inspired a new generation of Mexican chefs to explore the flavors and techniques of traditional Mexican cuisine and to use them in innovative and exciting ways.
Awards and Accolades
Méndez’s innovative approach to Mexican cuisine has earned him critical acclaim and numerous awards and accolades throughout his career. In 2015, Hoja Santa was awarded its first Michelin star, making Méndez the first Mexican-born chef to receive this prestigious honor.
