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.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.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 Puebla, 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.Walk-ins and orders:Call-in orders: Yes. Place your order at (347) 457-5493. We’ll quote pickup time when you call.Dietary notes: We’re veg-friendly and gluten-aware. For severe allergies, please tell us when you call or on arrival. Our kitchen uses shared equipment.Press & partnerships: For features, pop-ups, or brand collabs, email Restaurant@chinaloanyc.com.Private events: For buyouts, birthday dinners, and group tastings, contact Restaurant@chinaloanyc.com with date, headcount, and budget.HOURSTuesday –Friday 2 pm – 11 pmSaturday – Sunday 12 pm – 11 pmWe are closed Mondays.PHONE(347) 457-5493EMAILRestaurant@chinaloanyc.com

*PLEASE NOTE KITCHEN CLOSES AT 10:30 PM