O U R S T O R Y

Dark, polished, and spicy. Born in Williamsburg, Brooklyn, CHINALOA pairs the coastal brightness of Sinaloa with Asian precision. Citrus that snaps. Heat that lingers. Texture you feel.

Chef Jaime Sanchez. Mexican tradition. French technique. Asian spirit.

Jaime Sanchez started cooking at 18 in Manhattan, next to his father, a Tex-Mex chef. That kitchen is where he decided to spend his life at the stove.

He then spent about ten years in a Charlie Palmer restaurant at Grand Central, learning French and progressive American technique, and rose to sous chef. Time in a Thai kitchen turned him toward Asian cooking, and the balance of sweet, sour, heat, and salt. He spent another ten years with TAO Group, working with chefs Joshi, Gonai, and Ken.

After more than 25 years in New York kitchens, he asked a simple question. What if Mexican roots, Asian flavor, and French technique were one menu? Chinaloa is his answer. It is his story, told through the food.

We cook from scratch and design for sharing: dumplings and bao finished with salsa macha, raw dishes that sing with citrus, and mains that land with drama. The room is moody, the details are tight, and late nights are encouraged. CHINALOA is modern Mexican–Asian fusion with Sinaloa soul, bold, balanced, and unmistakably Brooklyn.