Cy-Fair Edition | April 2022

TRADITIONALMEXICAN DISHES

“THIS IS YOUR PLACE. WHENYOU SIT AT THE TABLE, YOUOWN IT.“ ALEX GARCIA, OWNER OF AROMA MEXICAN ARTISAN KITCHEN

COCHINITA PIBIL $18

Slow-roasted pork is cooked in a banana leaf, Yucatan style, with pickled red onion, beans and cilantro rice.

BIRRIA TACOS $15

DINING FEATURE

Alex Garcia takes pride in the welcoming atmosphere at Aroma Mexican Artisan Kitchen. (Photos by Mikah Boyd/Community Impact Newspaper)

AromaMexicanArtisanKitchen Chef brings the heart of Mexico to his customers A lex Garcia has tried dierent Mexican and Tex-Mex restaurants during his nearly 22 years living in Cy-Fair, and he said BY MIKAH BOYD

Slow-braised beef marinated in a chili pepper base is served with cheese, cilantro and onion consomme.

GRILLED SALMON $17

but there’s some others that need to be original— just don’t touch because they’re great like that.” Garcia also said he sees food as art and believes visiting a restaurant is a time to experience new things and take time to enjoy these new experiences. He presents his art through the way meals are arranged on the plates and in the dishes themselves. The plates are red clay and resemble what someone would see when visiting Mexico. Each meal is expertly plated to represent Garcia’s creative vision for his restaurant and go out to customers as individual artworks to be savored. “For me, food is art; it is sexy art,” he said. “You know, because everything when you see that you are going to just fall in love. So that’s something that you are going to enjoy.” Another key aspect of Garcia’s vision for Aroma is the welcoming atmosphere and a sense of belonging. He prides himself on keeping the dining area com- fortable and reminiscent of a restaurant just south of the border. As for the experience, Garcia explained that customers are encouraged to take their time while visiting and are never rushed out, another reference to Mexican hospitality and tradition. “This is your place,” Garcia said. “When you sit at the table, you own it.”

he found he could provide a completely new and unique experience to locals. This idea inspired Garcia to open Aroma Mexican Artisan Kitchen. While Garcia’s menu still features Tex-Mex staples, such as tacos, fajitas and enchiladas, he prefers to highlight dishes from dierent regions in Mexico, such as Yucatan. He said working with a fellow chef helped him see he could oer more. “In early 2000, I worked with Hugo at Hugo Orte- ga’s, and I like the style that he got,” Garcia said. “He said, ‘I will make sure that I present Mexico the way it is.’ And that’s what I do over here as well.” The recipes Garcia uses are centuries-old Mex- ican staples, but he said he does not let tradition limit the avors or stylings of the dishes. For exam- ple, he explained the cochinita pibil originated in the 1600s, but he adapted the dish to the tastes of his customers while still respecting the traditional aspects of the recipe. “And I make some fusions in a few dishes from Mexico, inside Mexico,” Garcia said. “Dierent states that I got from the south and north together,

Grilled salmon served over a bed of spinach with cherry tomatoes, green beans and yucca fries.

AromaMexicanArtisanKitchen 7626 Fry Road, Ste. 100, Cypress 832-427-1059 www.aromamexicankitchen.com Hours: Mon-Wed. 4-9 p.m., Thu.-Sat. 10 a.m.-10 p.m., Sun. 10 a.m.-9 p.m.

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CYFAIR EDITION • APRIL 2022