At Salazar in Mexico City, the passion for food runs deep. Chef Allan Yagon refines elaborate dishes, playing with Mediterranean flavors and adapting them to Mexican seasonality.
He has a strong ethos and desire to teach, mentor, and foster an environment where his employees thrive, finding a true devotion to life that comes with learning and supporting them.
A quintessential culinary experience can be defined as only if it accompanies the customer from beginning to end.
Chef Allan’s old-fashioned yet contemporary philosophy overwhelms the restaurant’s spaces and fills the hearts of the people who come by and breathe it.
At Salazar, cooking is not just a craft; it’s an art. It’s a dedication, a constant study, and the development of innovative techniques. This conscious and innovative approach sets the bistrot apart, making it a culinary center of excellence.
