Alexis Samayoa

Chef
Alexis Samayoa

Washington

About Alexis Samayoa

Executive Chef Alexis began his career learning technique from guys like Wiley Dufresne at WD~50, then created his own style of Mexican cooking alongside his old friend, Alex Stupak, when he was the Chef de Cuisine at Empellon.

My Venues


At My Venues

Menu at Espita
Menu at Espita
$$$, Happy Hour, Mexican, Full Bar, Downtown
"Kind of obsessed with all the tasty circles at Espita. I think I'm going to have to eat a tlayuda when I go in to work tomorrow... Or maybe a beautiful fish taco. The flounder looked perfect when Jeff brought it by tonight."
At my venues
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French toast with cider churros
French toast with cider churros
$$$, Happy Hour, Mexican, Full Bar, Downtown
"New brunch dishes today! For fall we doing cider churros on our French toast. Already addicted. We've also added a beautiful open faced pork tlayuda with escabeche, asiento, Chepiche, avocado, queso Oaxaca, and or house fermented fresno salsa. Sunny side eggs optional. Both are included in our $22 fixed price brunch. Come get your mimosa on, folks! #brunch"
At my venues
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New Cocktails
New Cocktails
$$$, Happy Hour, Mexican, Full Bar, Downtown
"I'm pretty excited about the team's Test Bar Monday cocktail this week... Búho Espadín, homemade Blackberry Jam, local Apple Brandy, Yellow Chartreuse, 'Nogave', Lemon, Fried Sage with Smoked Vanilla Sour Sugar."
At my venues
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wagyu crudo
wagyu crudo
$$$, Happy Hour, Mexican, Full Bar, Downtown
"There's Rob, playing with a wagyu crudo again! Our Apache has been updated for spring. Featuring watercress, radishes, beef tendon, and some bright heat from fresnos & habaneros. I love this dish. Second shot: training the team."
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agave coyote
agave coyote
$$$, Happy Hour, Mexican, Full Bar, Downtown
"Gift for the team as they work on the summer bar menu! This little gem is an agave coyote (americana) from Sola de Vega. Hand macerated, clay pot still. To me it tastes of licorice, mint and leather. Super nice."
At my venues
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