Attention food lovers! The Downtown Disney District at Disneyland Resort is about to get a flavor overhaul, delighting the taste buds of visitors far and wide. This spring, the star-studded Chef Carlos Gaytán, Mexico’s first Michelin-starred chef, is bringing a trio of gastronomic gems to the District: Paseo, Céntrico, and Tiendita.

Paseo promises an elegant dining experience infused with Chef Gaytán’s unique combination of Mexican and French culinary techniques. The main dining room, adorned with rich woods and intricate tiles, will guide diners through a scenic gastronomic journey featuring colorful ceviches and flavor-packed dishes like Mama’s cochinita pibil and mejillones (mussels).

Next up, Céntrico’s courtyard bar and restaurant will become the go-to spot for upscale Mexican cuisine and tequila-based cocktails. Imagine dining under an open canopy surrounded by lush greenery while enjoying flavorful dishes like quesabirrias and tlayuda, accompanied by Chef Gaytán’s personal favorite, a Caesar salad.

On the go? Tiendita has you covered with quick bites bursting with Mexican heritage flavors. From savory fish tacos and esquites (roasted corn) to breakfast comfort food like chilaquiles, this marketplace, enriched with a user-friendly self-ordering kiosk, aims to capture the vibrant street food scene.

But that’s not all! The much-anticipated Din Tai Fung will soon open its doors this summer, bringing its world-renowned soup dumplings and other Taiwanese delights to the Downtown Disney district. And for lovers of classic American fare, keep your eyes peeled for new steakhouse and barbecue concepts set to debut at the former Tortilla Jo’s location.

Lastly, a sweet transformation awaits Marceline’s Confectionery. As the store undergoes expansion, an interim stand will ensure you don’t miss out on your favorite caramel apples and churro toffees.

What are you most excited to taste first? Share your thoughts in the comments below and don’t forget to share this story with your fellow Disney food enthusiasts!

Check out the original article [here]( by Valerie Lee.