Chef Carlos Gaytan keeps three dishes on the menu at his new Paseo restaurant in Downtown Disney that hark back to a decade ago when his Chicago restaurant Mexique was honored with a Michelin Star.

A trio of Gaytan’s new restaurant concepts held a grand opening ceremony on Wednesday, May 1 at Downtown Disney. The new Paseo restaurant, Centrico courtyard bar and Tiendita grab-and-go stand take over spaces formerly occupied by Catal restaurant, Uva bar and Sprinkles cupcake bakery.

The grand opening ceremony for the new Paseo restaurant, Centrico courtyard bar and Tiendita grab-and-go stand at Downtown Disney. (Photo by Brady MacDonald, Orange County Register/SCNG)

Gaytan’s signature style combines Mexican flavors with a French haute cuisine culinary style.

While a few dishes have stayed on Gaytan’s menus for a decade, he prefers to move forward rather than look backward.

“Evolution is very important,” Gaytan said during an interview after the grand opening ceremony. “It’s good to stay with some dishes that are really good, but I believe people are more excited when you create new items and new dishes. They come back more often.”

ALSO SEE: 5 best things I ate at Disneyland’s Pixar Fest

Gaytan had a big year in 2013 when his Mexique restaurant was awarded a Michelin Star, he became the first Mexican-born chef to earn the coveted honor and he joined Bravo’s “Top Chef” reality competition show as a contestant.

“Getting a Michelin Star is when you start cooking for real and loving what you do,” Gaytan said.

Mexique closed in 2018 and Gaytan went on a yearlong journey in Mexico to rediscover his culinary origins, reconnect with his homeland and understand his heritage.

Since then, the dishwasher turned celebrity chef has opened Tzuco in Chicago, the AAA Five Diamond-certified Ha in Cancun, Mexico, and now the trio of new eateries next to Disneyland and Disney California Adventure.

ALSO SEE: Disneyland fight involving stroller-pushing mom leads to ejection

Paseo at Downtown Disney draws upon three Michelin Star-winning recipes from a decade ago when Gaytan was at Mexique.

1) Mejillones – Prince Edward Island mussels, saffron beurre blanc, dried chorizo, pickled jalapeno and sourdough bread – $26

Gaytan’s PEI mussels are one of those fan favorite dishes that have traveled from Mexique to Tzuco to Paseo.

2) Pulpo Enamorado – Roasted octopus, tuna aioli, salsa macha and pickled vegetables – $24

The star of the show with the roasted octopus dish is the dried chipotle chile salsa.

“The salsa matcha is something that people have to try,” Gaytan said. “It’s really delicious.”

Related Articles

3) Carne Asada – 12-ounce certified Angus beef New York steak, hoja santa, quesillo doblada, goat cheese, fondue, oven-roasted tomatoes and fingerling potatoes – $54

The Carne Asada has been a staple on Gaytan’s menus for a long time — but he has changed the steak preparation for Paseo.

“I used to do dry aged ribeye. Now here it’s New York,” Gaytan said. “The sauce is really good.”