CHINALOA was born in Williamsburg, Brooklyn, from one clear idea: take the coastal brightness of Sinaloa and channel it through the precision and fire of Asian kitchens. Citrus that snaps. Heat that lingers. Texture you feel.

Co‑owner and chef Alex Arias has spent more than two decades in New York hospitality—front of the house and back of the house. He went from dishwasher to chef‑partner, helping open five successful New York City restaurants before launching his own.

Mexican‑born and fusion‑minded, he learned Asian technique on the line and never lost the obsession for clean heat and balance. Chef Jaime Sanchez, from Jalisco, brings 15 years of experience in high-pressure NYC kitchens and a knack for harmony—yuzu with chile, sesame with smoke, and crunch with silk.

They met at a Queens taco counter, cooked together for years, and decided it was time to write their own menu.

Why Williamsburg? The neighborhood knows great Asian and the familiar Mexican standbys—but our culture runs deeper than tacos and quesadillas. CHINALOA is the missing conversation: seafood‑forward Sinaloan and Northern Mexican cues, finished with Asian precision.

Everything is made from scratch. Two traditions, one flame—Mexican heat and Asian technique in every dish.