Following the real history of trade winds.

The trade winds
that connect us.

Alisios takes its name from the trade winds that carried ingredients like chilies, tomatoes, and vanilla across continents. Our menu looks at Mexico's central role in that exchange, then traces the roots deeper: to North Africa, to the Moorish conquest of Portugal and Spain, and to the Spanish conquest of Mexico.

These histories are connected. We set the table and translate them through our cooking. Alisios is coming soon to Springline, Menlo Park.

Chef Carlos
A. Villegas.

With over 15 years of culinary mastery, Chef Carlos A. Villegas has built a career at the intersection of heritage and high art. His journey has carried him through the kitchens of global icons like the Marriott and The Ritz-Carlton, where he honed his craft alongside Michelin-starred luminaries and world-renowned celebrity chefs.

Carlos's signature style is a sophisticated dialogue between his Mexican roots and the rigorous techniques of French and Japanese cuisine. By applying molecular gastronomy to classic Mexican ingredients, he transforms the familiar into the extraordinary.

"Every dish should taste as if Grandma cooked it, but look as if Van Gogh plated it."