Chayote Barrio Kitchen celebrates culture and craft on every plate
As guests step into Chayote Barrio Kitchen, the vibrant atmosphere sets the tone for the spectacular food and impeccable hospitality that awaits. Before sitting down to explore the nuance of New Latin Cuisine, the bar calls and the celebration begins.
While many restaurant bars shake up classic cocktails or colorful mocktails, Chayote sets itself apart with creative takes on classic and an impressive rum selection. Although some people might discard rum as that beach spirit or misunderstood grog from days old, Chayote highlights the classic spirit. From tastings to featured cocktails, that rum celebration sets the stage for a meal that feels both familiar and exciting.
Recent restaurant trends have shown that people want to feel connected to the food on their plate. While the stunning visual captivates in that photo, the feeling, story, and emotion that is infused into the flavor has the meal lingering in the mind for days, months, and more.
At Chayote Barrio Kitchen, Chef Mario Pagan has created a menu that highlights what his storied culinary career does best, blend the culinary techniques with classic Latin flavors and ingredients. While these dishes might not be the same plates found on grandma’s table, the heritage, history, and tradition are never forgotten. It is a signature of New Latin cuisine.
Recently, I had the opportunity to attend a special luncheon where Chef Pagan and his team showcased some signature menu items, in addition to a few special tastings. From the first bite to the last, the experience was worthy of the gold seal that was so carefully pressed on my menu.
As a starting bite, the alcapurrias, a pork root fitter with aji pique may, is a must try. While many people will gravitate towards the bolitas, the aji pique mayo lifts the richness of the pork root fitter. When paired with the rosa paloma, it awakens the palate for the flavor journey ahead.
For anyone who has been to a Chef Pagan restaurant, they will see a few familiar dishes, or ones rooted in dishes that have been part of his repertoire. Those signatures are key to drawing in fans of the talented chef as well as giving new diners an opportunity to appreciate his storied history.
The Lubina, the classic black Chilean Sea Bass is and will always be a showstopper. There are few chefs who can create this perfect balance of delicacy and richness as well as subtly and texture. It is a signature for a reason.
The most surprising dish is the tamal. While the presentation is far from the typical dish, that delicate tuile gives way to one of the most robust moles. Featuring a chayote encurtido to cut through the richness of the dish, it will be one of the most talked about menu items of the dining experience.
Of course, a meal is never complete without a dessert course. While many people raved over the torta de queso, a tart goat cheesecake that was a vibrant celebration of flavor and color, it is the alfajor that had me swooning. The restaurant’s take on an Argentina classic had a pillowy meringue that gave way to a luscious dulce de leche. It was perfection in a bite and brought me back to a long lost memory.
For anyone looking for a memorable, delicious, and engaging dining experience. Chayote Barrio Kitchen in Winter Park is that restaurant. The cuisine might reference New Latin but it is rooted in the heart and soul of Latin culture.
Chayote Barrio Kitchen is located at 80 Orlando Ave Winter Park, Florida.