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Pargot

@pargotrestaurant

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Cocina mexicana: @alexisayalaan
Menú a la carta y degustación
Córdoba 212 Roma Norte
Reservaciones 👇🏼

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@pargotrestaurant #food #mexico #cdmx #foodie #restaurant

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Album title: You Only Turn 30 Once!

Aka, YOLO!!!

Oct 3-6, 2026

My initial plan was to jump out of a plane for my birthday, but I ended up jumping on a plane instead! ✈️

The cake had its own story! 😄

Aaron got up early to find a cake for me. But our room didn’t have a fridge, so we had to leave it out. What you see in the picture is what was left of it by the time I wanted to take pictures that night. 😂

Special thanks to this man for putting up with all my plans and changes of plans! ❤️

Second-best cocktail bar in the world. 🍸

They unanimously shout “¡Bienvenidos!” when you enter and “¡Hasta luego!” when you leave.

For every single group in the room!

The ambiance ✨

Cheers to a new chapter! 🥂

You know when you have a lot of words to say, but you don’t know how to say them? That’s pretty much how I’ve been feeling all of 2026 …

So although I’m still going to leave many words unsaid, I am going to say this:

Grateful for all of you who have been there by my side this year. I really cherish having all of you in my life. ❤️

This was my shortest international trip ever. I often like to leave some room for spontaneity when I travel, but for this one, I had to plan everything from start to finish.

So here’s how the plan went:

- Arrive in CDMX at midnight and go straight to bed.
- Wake up and head to the first free walking tour of the day.
- Head to the part of town known for the best street food and take a free food tour there.
- Head back to the hotel and nap, because if you don’t, altitude sickness will destroy your trip.

Then head to the pre-birthday dinner.

11 courses curated by chef Alexis Ayala, who spent time at two and three Michelin star restaurants around the world before putting all those lessons to work in his own restaurant.

I like fine dining because it allows me to explore tastes that I don’t often get to experience on a day-to-day basis. It’s the same principle I apply when I curate trips for myself or for others.

Of course, there needs to be a taco on the menu because, after all, we’re in Mexico. 🌮

This was my favourite course. ⭐️

Clam stew · chilli emulsion · melon · sake
Served with a blue corn tortilla.

The combination of h

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Julianne Moore arch digest tour, Julianne Moore taco digestion tour

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Es la 4ta vez que vamos a @pargotrestaurant y lo amo 🩷
Se volvió mi restaurante fav en toda CDMX !

📍ROMA NORTE
#manifestación #girls #softlife #foodie

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How’s ice plant for salad @pargotrestaurant

📍Roma Norte, Mexico City

Pargot is an intimate contemporary Mexican restaurant led by Chef Alexis Ayala.

If you are a foodie and looking for a unique dining experience in CDMX as the cherry on top, try the Garden salad here. Every bite was a sweet surprise.

The service here is absolutely excellent and the chef actually greeted every table!

Save this for your next CDMX food trip!
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#cdmx #cdmxmichelin #mexicocity #tastingmenu #travelinfluencer

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No sabes las ganas que tenía de conocer Pargot, cosa que por fin fue posible en el Amex For Foodies. Comenzamos con el milkbread de bienvenida con mantequilla de jalapeño, el pan es súper suave y esponjoso, con un sabor mantequilloso, la mantequilla tiene un licor muy leve pero un sabor bastante bueno. En lo personal me parece más una cortesía que un tiempo en el menú. De primer tiempo nos dieron una costra de rabo de res, en colaboración con tacos los Alexis que son del mismo chef. La tortilla hecha a mano es espectacular con un muy buen sabor y grosor, el queso es bueno y sobre todo no opaca el sabor del rabo de res que está que se deshace de suave. El cilantro criollo tiene un sabor más suave que el cilantro, lo que permite que se pueda poner mucho y que solo acompañe el sabor en lugar de opacarlo. La salsa de habanero está ligeramente picosa pero no se necesita más. Desde que llegó el platillo olía delicioso, lo mismo pasó con el segundo tiempo que fue un tamal de hongos con mole de chichilo. Me encantó la explicación que dan al servirlo, te explican la mejor forma de comerlo y nuestro mesero nos contó cómo este tamal le recordaba a su infancia en Veracruz, cosa que me encantó. Los hongos de lluvia son buenos, junto con el mole que tiene un sabor entre cenizo y amargo pero que es muy bueno. Para mí la estrella de este platillo fue el tamal en sí, la masa tenía un sabor increíble a parte de que no tenía partes secas, lo que hacía que fuera bastante agradable de comer en cuanto a textura además de sabor. Terminamos con el pastel de mango que me sorprendió con sus múltiples texturas. Siendo mi parte favorita la mermelada y trozos de fruta que tenía al fondo, tenía el sabor dulce mezclado con la frescura de la menta, acompaña perfecto el bizcocho que ponen arriba de esta. La nieve y espuma estaban igual muy ricas y todo iba coronado por un toque cítrico tenue.

Comida ⭐️⭐️⭐️⭐️
Servicio ⭐️⭐️⭐️⭐️⭐️
Decoración ⭐️⭐️⭐️⭐️
Ambiente ⭐️⭐️⭐️⭐️⭐️

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Talento y creatividad en diferentes mesas.

#OpenTableMX #FoodieMX#RestaurantesMX #ChefLife

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See you soon CDMX. If you have any recommendations for restaurants or bars not on the 59 Best list, please send over.

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Still thinking about the food from our trip to CDMX.

One of the dishes that really stuck was the infladita at @pargotrestaurant The technique was completely new to us-watching the masa puff and knowing it was something worth trying back home.

Finally, a couple days off meant some time to play around with it.

Heirloom corn infladita stuffed with duck confit and Angie’s foraged porcini and morel mushrooms, roasted corn sauce, Fresno chile and herbs from @elevated_gardens_oak_creek

A little piece of CDMX in Colorado.

#elevatedcuisine #steamboatsprings #privatechef #colorado #infladita

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📍 Pargot
Mexico City, Mexico

Our first meal in CDMX just may have been our best courtesy of @pargotrestaurant. Chef @alexisayalaan crafts up an ever changing menu that highlights the best Mexico. From the Duck Mole to the Pork Tetela to the Chicken Wing Croquettes, everything tasted amazing and came with great presentation.

The beverage program was astounding as well. Mexican spirits were represented in full force. Even got to try Sotol for the first time courtesy of the Colonche. Safe to say it won’t be my last because it was delicious.

If you’re in Mexico City any time soon, def save this spot and thank us later 🇲🇽.

#cdmxfoodie #ptoapproved #travellingfoodie #mexicocityfoodie

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Antes de iniciar con la 6ta edición ARROCES & VINO 🥘🍷 Festejando otro año de cosecha.

Leña, cazuelas y mesas puestas bajo los olivos desde temprano. ¡Detrás de cada platillo había un equipazo!

Chefs anfitriones: @javierplascencia + @oscartorreschef
Chefs invitados de honor: @chef_miguelangelguerrero + @sheyla.alvarado + @miguelbahena + @alexisayalaan
Vinícolas: @vinoslasnubes + @madera5mx

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