Ajonegro

A restaurant that will delight guests both for its gourmet cuisine and the love story that is behind it. The dreams and sense of excitement evident within its walls developed relatively recently when the two chefs at the helm met while working with celebrated chef Jordi Cruz at the three-Michelin-starred ABaC. Mariana Sánchez, originally from Cuernavaca (Mexico), and Gonzalo Baquedano, who hails from Logroño, showcase their skills on an à la carte and a tasting menu (in the evening, the latter is combined with another shorter menu option) that showcase the fusion between Mexican and La Rioja cuisine with an emphasis on seasonal ingredients. The elegant and consistent cooking here subtly plays with spicy flavours that are adapted to European palates through variations on classic Mexican tacos. Standout dishes include the Mexican red prawn cocktail, the crispy pork cheek tacos, the venison with pink Mexican mole, and the sweetcorn-inspired “pastel de Elote” cake.

Fusion of Mexican and La Rioja Cuisines

• Ajonegro positions itself as a fusion between Mexican and La Rioja cuisine, with a strong emphasis on seasonal ingredients and even tacos reimagined to suit European palates.

A Love Story Behind the Chefs (ABaC Connection)

• The two chefs at the helm, Mariana Sánchez and Gonzalo Baquedano, met while working with Jordi Cruz at the three-Michelin-starred ABaC, turning their collaboration and romance into a defining narrative for the restaurant.

Tasting-/À-la-Carte Structure and Notable Dishes

• The restaurant offers both an à la carte option and an evening tasting menu (the latter paired with a shorter menu option), featuring standout dishes such as the Mexican red prawn cocktail, crispy pork cheek tacos, venison with pink Mexican mole, and a sweetcorn-inspired pastel de Elote cake.

Signature Ingredients

• Mexican red prawns: Standout seafood component in Ajonegro's fusion menu, prominently featured in the Mexican red prawn cocktail. This ingredient embodies the restaurant's blend of Mexican and La Rioja influences, bringing a bright, briny sweetness that highlights the seafood's quality and the kitchen's emphasis on seasonal, high-impact flavors.
• Pork cheeks: Crispy pork cheek tacos showcase the restaurant's ability to transform rich, tender pork into crisp, texture-rich bites that anchor the menu's Mexican-La Rioja fusion. The pork cheek's depth and melt-in-the-mouth quality contribute a iconic, comforting element to the dining experience.
• Venison: Served with pink Mexican mole, reflecting a match between Rioja game and Mexican flavor profiles. The venison provides mineral, gamey notes that pair with the nuanced, slightly tangy mole, illustrating the restaurant's skill in marrying regional ingredients with Mexican spice and color.
• Sweetcorn / Elote cake: Sweetcorn-inspired pastel de Elote cake demonstrates corn as a unifying thread between cultures. This dessert amplifies the elote concept, translating classic Mexican corn flavors into a contemporary cake form that stands out in the tasting-menu narrative.