El Barrio's executive chef is Jose Miguel Rodriguez Alvarado. The Mexican chef has more than 20 years of experience, having been immersed in the kitchen of his family restaurant since he was a child.
Thanks to his start in home-style cuisine, Alvarado has developed a strong interest in local delicacies elevated by professional techniques.
Alvarado was executive chef of Los Pepes, one of the most famous Mexican restaurants in Queretaro, Mexico. And he has also taught professional culinary courses at UCOMondragon, training Mexican chefs who have since worked at restaurants all over the world.
He says: "I hope El Barrio will be more than just a restaurant, but it will be a place where people can enjoy Mexican culture."
The menu at El Barrio comprises Mexican dishes combined with modern ingredients and presentation techniques. Signature dishes include nachos with homemade tortilla chips and Iberico chorizo, Tijuana-style chicken wings, charcoal-grilled wagyu beef tacos and spicy slow-cooked lamb birria.
El Barrio's nachos feature homemade tortilla chips topped with double cheese and Spanish-style chorizo, along with a range of Mexican-style sauces, including black-bean puree, avocado salsa, Mexican crema, pico de gallo and tomatillo salsa.
The Tijuana chicken wings are a classic dish from Tijuana, a city in northern Mexico in which the chicken wings are marinated with smoked chillis, slow cooked until soft and tender, and then lightly fried until crisp on the outside.
Lizardi pairs the food with his cocktails. He likes to give diners free samples of different tequilas.
"Besides Mexican food, we want this place to be a tequila bar," he says.
