"You see, in the four years since they decided to combine their resumes and team up- Reyes previously worked at and Maison Premiere , and the two met while working at the East Village's Black Ant-the duo have been behind some of the scene's heavy hitters, starting with Greenpoint's Aldama i n 2021. Within a year, the minimalist yet modernist Mexican restaurant was added to the Michelin Guide, calling out Alcaraz and Reyes for bringing the "music, mezcal and warm spirit of Mexico to Brooklyn.""
""We wanted to show another side of Mexican cuisine-something more contemporary but still rooted in tradition," said Alcaraz of Aldama, who cooked the likes of pickled daikon tostadas to a jerky-like, dehydrated flank steak, which he used to eat growing up in Guanajuato, Mexico. "Mexico has immense flavors, techniques and ingredients, and our goal was to give people in New York a more complete experience, not just the "typical" dishes they already knew.""
Christopher Reyes and Gerardo Alcaraz partnered after overlapping restaurant experience to open influential Mexican projects in New York. Their Greenpoint restaurant Aldama opened in 2021 and earned placement in the Michelin Guide within a year. The pair focused on presenting contemporary takes on traditional Mexican flavors, techniques and ingredients, offering dishes like pickled daikon tostadas and dehydrated flank steak inspired by Guanajuato. Reyes cites Michelin-starred Casa Enrique and Mariscos El Submarino as examples of New York's strong Mexican scene. Aldama paused operations in 2024, and Reyes indicates there is a plan in motion for its future.
Read at Time Out New York
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