By Tacy Callies
In honor of International Women’s Day on March 8, Tasty Chomps was invited to Chayote Barrio Kitchen to sample some of the delectable dishes coming from the female leadership team in the kitchen of acclaimed Puerto Rican Chef Mario Pagán’s restaurant. The passion, drive and talent of four female chefs are helping propel Chayote to new culinary heights.
Chef Mónica Ortiz, Executive Chef
Chef Mónica’s culinary journey with Chef Mario began at the Ritz-Carlton Reserve Dorado Beach in Puerto Rico, where Chef Mario serves as culinary director. When Chef Mario expanded his legacy to Orlando, Chef Mónica embraced the challenge, relocating to help launch Chayote. As executive chef, she artfully weaves authentic Puerto Rican flavors into inventive dishes that honor local traditions while showcasing her forward-thinking approach to gastronomy. Her dedication to preserving cultural heritage and creating new culinary experiences stands as an inspiration for aspiring chefs everywhere.
Favorite Chayote dishes: Chuleton (bone-in steak) and torta de queso (cheese cake)
Chef Maria Alicea, Head Pastry Chef
Chef Maria brings a lifelong passion for baking and a dedication to inventive flavor combinations. Drawing inspiration from both classic pastry techniques and Puerto Rico’s vibrant culinary heritage, Chef Maria’s creations delight the senses with modern twists on familiar favorites. Whether she’s meticulously crafting a signature flan or experimenting with bold new flavor pairings, Maria’s commitment to quality and originality ensures that every dessert offers a memorable taste.
Favorite Chayote dishes: Arroz con pollo pegaíto and pistachio tres leches
Janelle Rodríguez, Pastry Chef
Chef Janelle discovered her passion for pastry after graduating from culinary school and interning at SeaWorld Orlando’s production bakery. She further honed her skills and creativity at the JW Marriott Hotel and the Marriott World Center, refining her personal style before joining Chayote’s opening team — an opportunity that reconnected her to her Latin roots. Drawing from these influences, she reimagines island classics and experiments with contemporary flavors.
Favorite Chayote dishes: Ropa vieja lasagna and coco peña
Briana McVay, Junior Sous Chef
Hailing from Metro Detroit and having found her calling in her grandmother’s Southern cooking, Chef Briana immersed herself in professional kitchens early, mastering everything from dim sum prep to pastry, line cooking and executive sous chef responsibilities. Her industry experience informs her creative fusion of soulful Southern flavors with the vibrant tastes of Puerto Rican cuisine.
Favorite Chayote dishes: Langosta and chocolate torta
Three-Course Menu
I had the pleasure of selecting from Chayote’s Prueba Prix Fixes menu on my visit. It’s a three-course menu consisting of an appetizer, entrée and dessert. Note that these are full-size portions, not tasting sizes.
I began with the coctel, which is the kitchen’s highly creative take on shrimp cocktail. Diced shrimp in a light horseradish sauce is served with a scoop of tomato sorbet. The malanga chips were an ideal vehicle to scoop up the expertly prepared combination of flavors.
For my entrée, I chose the langosta, which is a lobster thermidor with yuca mofongo. The lobster was melt-in-your mouth tender, and the citrus-tinged sauce was amazing. The only part I didn’t care for was the crispy “bacon” shiitake mushrooms, but that’s only because I don’t care for the flavor of shiitake mushrooms. If shiitake mushrooms are your thing, you’ll likely love it!
I’m not ashamed to admit dessert is often my favorite part of a meal. The chocolate torta was as beautiful as it was delicious! The banana ice cream, dark chocolate cake and hazelnut sauce worked extremely well together. The only thing that would have made it better would have been a warm lava center. But honestly, it didn’t need it.
In addition to the three-course menu, I was able to sample four of the items from the Small Bites portion of Chayote’s menu: bolitas (cheese balls), croquetas (coconut shrimp), choripan (chorizo sliders) and tartare (tuna tostones). The chorizo slider, covered in melted provolone, was the clear winner. It’s made with an Argentinean chorizo that has the taste and texture more similar to beef than pork.
Absolutely not to be missed at Chayote is the milk bread. It is soft, pillowy perfection made with coconut milk and topped with sunflower seeds. It’s decadent smeared with the smooth whipped butter. I had to restrain myself from eating the entire loaf. It’s 100% my favorite bread in all of the Orlando area!
The restaurant has been open for less than two years, but the women of Chayote are putting out some fabulous food. It would not surprise me one bit if they receive a nod from Michelin in the near future.
Chayote Barrio Kitchen is located at Winter Park Village, 480 Orlando Ave, C-134, Winter Park, FL 32789; Phone: (321) 343-3003.
