Paco Méndez
Mexican chef whose Barcelona restaurant COME holds a Michelin star and was called by Ferran Adrià one of the best Mexican restaurants outside Mexico.
- Michelin stars
1- Repsol Soles
1- Restaurants
- 1
- Born
- 1982 · Mexico City
Paco Méndez is a Mexican chef who has run COME in Barcelona's Sant Antoni since 2022. The restaurant — Mexican cuisine refined through elBulli technique — earned a Michelin star within a year of opening and one Repsol Sol. He previously held a Michelin star at Hoja Santa alongside Albert Adrià, the project where he made his name in Barcelona.
From @pacomendezv on Instagram
El verano ya está aquí! Con la llegada de la nueva temporada, recuperamos nuestro horario de verano para seguir ofreciéndoles una experiencia gastronómica a la altura de cada ocasión. A partir de ahora, les recibiremos también los sábados al mediodía y por la noche. Les esperamos para compartir m
Poche volte nella vita sono così felice come quando mi trovo a tavola. E non per il semplice gusto di mangiare, ma perché quello che può nascondersi in un piatto è qualcosa che mi lascia sempre senza parole (e con un sorriso enorme). L’esperienza da Authentica non ha fatto altro che confermarlo: gra
Increíble experiencia junto a grandes amigos! Y sobre todo gracias @maurocolagreco @restaurantmirazur por tanta generosidad felices 20 años! #mirazurrestaurant @comerestaurant
Biography
Early years
Born in Mexico City in 1982, Méndez began his hospitality studies in 1998 and entered the Centro Culinario Ambrosia in 2001. He completed internships with Juan Mari Arzak in San Sebastián and with Ferran Adrià at elBulli in 2008 — the latter described as the turning point of his career.
Career
Méndez moved to Barcelona in 2012 to partner with Albert Adrià on the Mexican-focused projects Niño Viejo and Hoja Santa. Hoja Santa opened in November 2014 and earned its Michelin star in the 2016 guide, holding it until the restaurant closed in March 2020. In 2022 he opened his own restaurant — COME by Paco Méndez — in the former Hoja Santa space in Sant Antoni. COME earned its Michelin star within a year of opening and has held it since. Ferran Adrià described the restaurant as one of the best Mexican restaurants outside Mexico.
Philosophy
Méndez applies the technique he learned at elBulli to Mexican cuisine without forcing fusion — the result is a refined, creative take on Mexican tradition rather than a Mexican-themed haute-cuisine performance. Mexican produce and process are the conceptual core; Mediterranean ingredients enter only when the recipe calls for them.
Restaurants
On Guidavera
1Accolades
- ·1 active Michelin star at COME (since 2023, within a year of opening)
- ·1 Repsol Sol at COME
- ·1 Michelin star at Hoja Santa (2016–2020 closure, alongside Albert Adrià)
- ·Best Creativity in the World — The Best Chef Awards
Frequently asked
How many Michelin stars does Paco Méndez have?
One — at COME by Paco Méndez in Barcelona's Sant Antoni, earned within a year of the restaurant's 2022 opening. He previously held a Michelin star at Hoja Santa (2016 guide), which closed in 2020.
Where can I eat Paco Méndez's cuisine in Barcelona?
COME by Paco Méndez occupies the former Hoja Santa space at the corner of Avinguda Mistral and Carrer de Tamarit in Sant Antoni. His wife Erinna leads the pastry programme.
What is his connection to Albert Adrià?
Méndez partnered with Albert Adrià on the Mexican-focused projects Niño Viejo and Hoja Santa, after a transformative stage at elBulli in 2008. Hoja Santa earned its Michelin star in 2016 and operated until 2020. COME — which now occupies the same space — is Méndez's own project.