Tracked on 1 list across 1 authority.
Chef Alexis Ayala's Pargot features a short list of impressively prepared items arranged from small to large. His cuisine displays a Mexican foundation enhanced by creative flourishes. Case in point? Very fresh fish, sourced from Baja California, is transformed into the likes of kebbe crudo dressed with grasshopper XO sauce; or a tostada layered with creamy leek pate, chili ash and avocado puree. Heartier plates have featured a blue crab bisque risotto; or lamb terrine.
Pargot appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
