Alan Delgado grew up on the Texas-Chihuahua border, splitting time between El Paso and CD. Juárez. After moving to Austin as a teenager, he spent a decade working in some of the city’s most notable restaurants—Sway, Launderette, and Carpenters Hall, which Bon Appétit magazine named one of the 50 best new restaurants in the country in 2019—and he launched a monthly supper club called Tumahye. Before moving to New York, Delgado worked as the sous chef at Comedor, a modern Mexican restaurant recognized by Esquire magazine as one of the 10 best new restaurants in America. Previously the Director of Research and Development at Via Halcon Hospitality, overseeing Xilonen and Oxomoco, he looks forward to pushing his unconventional take on Mexican cuisine to the next level and helping to foster the next generation of professional chefs.