Paco Méndez

Paco Méndez's culinary philosophy is a profound dialogue between his Mexican roots and the Mediterranean landscape of his adopted home in Barcelona. He views his cuisine not as a strict fusion but as a conversation where "cultures do not overlap, they converse." This ethos is anchored in a contemporary approach, beginning with local, seasonal Mediterranean produce, worked at its peak to honestly express the environment. Upon this foundation, he subtly and precisely integrates techniques, flavors, and gestures from his Mexican heritage, filtering them through culinary memory rather than literal reproduction. His vision is heavily shaped by his formative years at elBulli and his extensive collaboration with Albert Adrià, from whom he absorbed a revolutionary understanding of cuisine, marked by technique, creativity, rigor, and a contemporary, precise, and conceptual approach. Méndez is a tireless explorer of culinary techniques, believing mastery is essential for ideas to materialize into tangible dishes. The influence of his Italian partner, Erinna Marciano, further enriches this philosophy, offering an external perspective that allows for the free reinterpretation of traditional Mexican dishes and the innovative use of ingredients. Méndez is deeply committed to ethical ingredient sourcing, prioritizing small local producers and respecting natural cycles. His dishes reflect a conviction to cook from the environment, letting the ingredient lead the way, while also embracing the growing accessibility of Mexican products. His overarching goal is to offer a gastronomic journey that reinterprets the stages of a Mexican meal through this unique, thoughtful, and evolving lens, creating a cuisine that "thinks, investigates, and moves, never losing the connection with the product or with origin." Chef Méndez's technical mastery is deeply rooted in his extensive training at elBulli, where he honed an "impossible culinary techniques" approach and learned the sensitivity required to execute "very fragile dishes: crispies, spherifications, supports." His stint in pastry at Arzak further refined his technical precision, a skill he deems crucial for any chef. This Bullinian technique forms the backbone of his "creative and contemporary cuisine," allowing him to transcend traditional boundaries and craft dishes that are both intellectually stimulating and deeply flavorful. His approach to flavor and plating is characterized by subtle yet precise integration, where Mexican "liquid cuisine"—its rich sauces, moles, and adobos—converses with Mediterranean ingredients. He crafts dishes that play with textures, balances, and unexpected aromatic profiles, aiming to evoke a culinary memory rather than a direct reproduction. Plating is meticulous, reflecting the fragility and conceptual depth of his creations, and desserts are conceived as a "sweet, playful, and elegant sequence" celebrating contrast and joy. Among his most legendary signature dishes are the Tostada de Tartar and Aguacate con Mole de Ajo Negro, both enduring favorites since COME's opening. His delicate reinterpretation of the Ensalada César, presented as "lettuce juice with Parmesan ice cream and César dressing" alongside crispy chicken, has become a classic. Other notable creations include a dish of Calamar con Coco, Caviar y Aceite de Pipas de Calabaza, a Catalan-inspired Cuello de Cordero con Hoja Santa y Frijoles Ibéricos, and the seasonal Plato de 30 Verdes (30 green ingredients) served with a cold green mole. He also offers a creative Milanesa con Pipián y un Escabeche de Piñones y Almendras, a refined Totopo Finísimo con Guacamole, and Alcachofa con Miso de Maíz. His Tortilla de Mole con Aguacate and Taco con Costillas con Adobo pay homage to his grandmother's cherished recipes.

Career

• Student at Centro Culinario Ambrosia, Mexico
• Intern at Arzak, San Sebastián
• Chef (internship) at elBulli, Roses
• Chef / Partner at Niño Viejo, Barcelona
• Chef / Partner at Hoja Santa, Barcelona
• Chef-owner at COME by Paco Méndez, Barcelona

Mentored by Ferran Adrià, Juan Mari Arzak, Albert Adrià, His grandmother.