Dine at Esperanza

A native of Mexico City, chef Alexis Palacios brings a passion for food, a respect for technique, and years of culinary experience at ultra-luxury brands around the world to Esperanza. “I knew I wanted to come back to my home country,” reflects Palacios of his first stint at Esperanza a decade ago. Now at the helm as Executive Chef, Palacios skillfully designs menus for Esperanza’s four restaurants with a commitment to using the most local, organic and sustainable ingredients possible, sourced through deep relationships with area farmers, fishermen and producers. “With the ocean, desert and mountain meeting, Baja has a unique climate, and as a result, the most amazing produce,” he says. Palacios is motivated by finding and cooking with that exceptional ingredient; one recent discovery is complex, smoky-tasting honey harvested from bees who pollinate off hickory blooms in nearby San Dionisio. “That’s how luxury is expressed on my menus,” he says.