There is a lot of attention on the restaurant world as an industry – prominently featured chefs and television reality shows, star ratings, and more. There is also a fair amount of attention on Disney, and when the two come together it can certainly create fireworks. Chef Carlos Gaytan and Patina Restaurant Group are the newest to pair up with the world-renowned resort system, ushering in a new wave of authentic Mexican with Paseo, landing in Anaheim at Disneyland’s Downtown Disney District.
The first Mexican-born chef to earn a coveted Michelin star, Gaytan has been praised publicly for his rise to the top of the culinary world from his origins in Chicago. He now seamlessly integrates his Mexican heritage with a passion for French cuisine, “getting the chance to combine my love for my home country, my family, and hoping those visiting Downtown Disney will make their own memories here.”
Anchored by a contemporary yet show-stopping dining room, Gaytan looks to offer a dining experience which highlights lesser-known Mexican delicacies because as he shares “there is a Mexico that very few in other parts of the world. It’s my purpose to share it through my food.”
Through an unfiltered expression of his native food and culture, Chef Carlos brings a true Mexican dining experience to the Downtown Disney District — taking guests on a multisensory journey to the heart of his home country. From fresh shrimp ceviche to savory cochinita pibil, each dish is thoughtfully and artfully crafted. Contemporary rich woods, custom leathers, lavish greenery, and native accents celebrate Mexico’s warm climate and culture.
My kids will tell you that my favorite meals are those that are cobbled together by appetizers so that I can create my own culinary adventure by sampling several different dishes in one sitting. My husband will say I achieve the same objective by tasting everyone else’s entrees as an enhancement to my own. Either way, I had my work cut out for me on a recent trip to Paseo, where its robust menu is characterized by deliciously reimagined dishes inspired by Chef’s favorite early childhood cuisine.
Small plates and the cold bar provided the perfect opportunity for the former from land and sea: the Chicken Tetela (a tasty triangular shaped dough made from corn paired with chicken barbacoa, creamy coleslaw, avocado mousse, queso chinco and radishes); New York steak tartar with chipotle honey aioli; and a super fresh and delicious Yucatan Ceviche which combines Hamachi, baby cucumbers, fried plantains, mango habanero gelee and achiote aguachile.
Popular entrees include the Lamb Barbacoa marinated in orange and avocado leaf, Mama’s Conchinita Pibil (a tender guerrero-style pork shank) and the Mextalapique Trout which arrives wrapped in corn husk and enhanced with a roasted pepper and almond pesto. My advice? Every dish should be accompanied by Chef’s fragrant fresh, handmade corn tortillas. Inventive sides include brussels sprouts prepared with chorizo and lemon juice and Esquites – local fresh corn, epazote garlic aioli, chili powder and lime juice.
Blending cultural legacy with the present day, it’s easy to see why Paseo is poised to top the list of first-choice eateries for any occasion: a family dinner out, date night or a get-together with favorite friends.
