Omar Alvarez has watched the West Valley transform over the years, having lived in Glendale or Peoria for more than two decades. Now, he’s adding to that momentum with two new concepts: Magdaleña in Goodyear’s GSQ and Paquimex in Glendale.

Magdaleña, led by executive chef Jason Alford, leans into his signature live‑fire Latin American cooking, incorporating deeper regional influences and a broader canvas.

“With Latin American flavors at the center, we’re able to broaden our flavor profile while still relying on the wood‑fire techniques that define our cooking,” Alford said. 

“Fire is the oldest form of cooking, and there’s something powerful about connecting every dish back to that source.”

DEEPER DIVE: Abandoned North Phoenix project gets new life as $190 million sports complex

INDUSTRY INSIGHTS: Want more news like this? Get our free newsletter here

The menu spans Chile, Peru, Argentina, Mexico, Puerto Rico and Cuba. Alvarez said the goal is authenticity and integrity. “We have a very good variety, but we want to make sure that we can execute those menu items,” he said. “We not only have a lot of integrity with our products, but they are very original and authentic from the regions from where we’re serving the dish.”

To match that culinary range, Alvarez tapped industry veteran Gilles Kolakowski to build Magdaleña’s Latin American‑focused beverage program. Kolakowski curated wines that encourage exploration while staying true to regional pairings.

“In many parts of the world, wine and cuisine evolve side by side,” he said. “Our goal is to give guests the sense that they’ve been transported there. The wines reflect the nuances of the region to complement the spices, preparation of the meat, and overall style of cooking.”

Kolakowski also emphasizes value and heritage. “You can have excellent Cabernet Sauvignon made in Chile for less money than Napa,” he said. “In Chile, Mexico or Argentina, they’ve been making wine for hundreds of years. The land is paid off, the quality is still good. The oldest winery in America was in Mexico. The value behind it is pretty amazing.”

Designed by Phoenix‑based House of Form, Magdaleña’s interior mirrors its namesake — a rose — with warm floral tones, layered textures, marble, sculptural trim and a chef’s counter with a subtle ripple effect.

While Magdaleña pushes Alvarez’s culinary portfolio forward, Paquimex brings evolution to his roots. More than 20 years after opening the first Tortas Paquimé, Alvarez saw an opportunity to expand the concept that launched TPQ Foods. Paquimex introduces a fast‑casual format with cocktails, expanded service, and a streamlined menu.

“Paquimex is right next to the community college,” Alvarez said of Glendale Community College. “When I moved to Arizona — this was a long time ago — my first apartment was right at 51st Avenue and Olive. When we started looking at this, it really took me back. There’s so much going on there versus 25 years ago. We’re excited to get this going.”

The new concept builds on Tortas Paquimé’s foundation while offering something distinct. “Paquimex is a natural evolution of our roots,” Alvarez said. “It’s rooted in the same flavors and traditions, but with a new energy and a format designed for where dining is today.”

The beverage program mirrors that philosophy, with spirits and ingredients sourced from across Latin America — mezcal, pisco and regional botanicals — and a wine list focused on Mexico, Chile, Argentina and beyond. “We’re working the same way, with a lot of integrity in all the products we have,” Alvarez said. “We try to work with smaller producers versus mass productions.”

Alford and director of operations Kolakowski oversee Magdaleña, ensuring continuity across the company’s growing portfolio. Alvarez said the goal is deeper exploration — not just for the team, but for guests.

“If you’re a foodie, you want to go in and learn a little bit more than just have a meal and a cocktail,” he said. “You’re going to learn about the regions and ingredients. That excites us as well.”

For Alvarez, the expansion reflects more than business growth — it’s tied to the passion that has driven TPQ Foods since 2002, when he opened the first Tortas Paquimé inspired by a beloved shop in his hometown of Casas Grandes, Chihuahua.

“One thing that I love is to share a meal with somebody and talk about that meal, the flavors, the ingredients and spices that pop out,” he said.

That passion, he added, is inseparable from dedication. “Passion is something that goes hand in hand with success. But the ‘success’ depends a lot on dedication. Those two are totally different things. My team really makes it or breaks it. They’re out there every day and they’re passionate as well.”

He knows the work is demanding — but worth it. “It’s a lot of hours, but if you enjoy what you’re doing, it goes by quickly.”