The Phoenix-based restaurant group behind Pa’La Wood-Fired Kitchen and Tortas Paquimé, TPQ Foods, is expanding its presence in the West Valley with the debut of two new restaurant concepts: Magdaleña, a wood-fired dining experience rooted in the flavors of Latin America, and Paquimex, an authentic Mexican fast-casual concept that is an evolution of Tortas Paquimé with a refreshed menu and elevated service. Both are slated to open this spring in Goodyear and Glendale, respectively.
“We’re always looking to grow in new ways by honoring the people and community that have built this with us,” said TPQ Foods founder Omar Alvarez. “Magdaleña and Paquimex are a reflection of that dedication. We’re excited to continue this journey together, bringing our love for great food and community to the West Valley.”
The expansion reflects the steady growth of TPQ Foods, which began in 2002 when Alvarez opened the first Tortas Paquimé in Phoenix. Inspired by a beloved torta shop in his hometown of Casas Grandes, Chihuahua, Alvarez set out to share the flavors of northern Mexico with the Valley. Over the years, the TPQ Foods ecosystem has grown to seven locations and serves nostalgic, handmade Mexican specialties crafted in its own bakery, all while staying true to the collaborative culture and dedication to quality that have defined the brand since its earliest days.
Magdaleña: A Latin American Experience at Goodyear’s Red-Hot GSQ
Set to open in late May, Magdaleña brings a new perspective on wood-fired cooking to Goodyear’s emerging GSQ civic and cultural district. Envisioned by Alvarez alongside Executive Chef Jason Alford and Gilles Kolakowski, the restaurant is set amongst a burgeoning new scene including an all-new city hall, two-story library, two-acre community park, upscale offices, a hotel, and multi-family residential spaces. Magdaleña brings people together through a vibrant, Latin American–inspired menu of premium meats, fresh seafood, and vegetable-forward dishes crafted for sharing. Celebrating the timeless tradition of communal meals, the experience is enhanced by a thoughtfully curated beverage program featuring wines and spirits sourced exclusively from Latin America. At Magdaleña, Chef Jason Alford deepens his culinary artistry with wood-fired cooking, showcasing authentic, high-quality ingredients from across the region.
Chef Alford, known for his live-fire cooking at Pa’La, brings more than a decade of experience working with wood and charcoal. At Magdaleña, he expands on that philosophy with a menu that highlights bold flavors while introducing new regional influences.
“This menu tells a different cultural story,” said Alford. “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. Fire is the oldest form of cooking, and there’s something powerful about connecting every dish back to that source.”
The beverage program follows the same intentional philosophy. Led by Gilles Kolakowski, the wine list focuses exclusively on producers from Latin America, encouraging discovery while complementing the restaurant’s cuisine.
“In many parts of the world, wine and cuisine evolve side by side,” said Kolakowski. “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. Every place has its own identity when it comes to food and wine, and our focus is on honoring those natural pairings.”
Kolakowski’s years in the industry have sharpened his instinct for selecting wines that resonate with guests while still encouraging exploration. The program balances accessibility with discovery, offering bottles that deliver exceptional quality and value while guiding guests toward new regions and varieties. Extensive training ensures every member of the service team is equipped to confidently guide diners through the experience.
“We’re not trying to push the most expensive bottle,” Kolakowski added. “Our focus is understanding what guests are looking for and helping them find the perfect match for the moment.”
Designed by Phoenix-based hospitality design firm House of Form, and inspired by the name Magdaleña, a rose, the space blends warm floral influences and layered textures with contemporary design elements. Natural marble surfaces, sculptural trim, lush velvet lighting fixtures, and a chef’s counter with a subtle ripple effect create an atmosphere that feels both refined and welcoming.
Paquimex: Where Tradition Meets a Modern Dining Experience
Also opening in the spring, Paquimex represents the next evolution of the Tortas Paquimé story, bringing the beloved flavors of Alvarez’s hometown Casas Grandes, Chihuahua, with nostalgic, dishes inspired by traditional meals from across Mexico, all within a refreshed fast-casual format designed for today’s on-the-go lifestyle.
More than twenty years after opening the first Tortas Paquimé, Alvarez saw an opportunity to expand on the concept that launched TPQ Foods. While the flavors remain rooted in the traditions that made Tortas Paquimé a Valley favorite, Paquimex introduces an updated fast-casual experience with expanded alcoholic beverage offerings, service, and a streamlined menu.
Unique to Paquimex, guests will be able to enjoy a curated selection of cocktails and new culinary creations, which were not previously available at Tortas Paquimé, further enhancing the dining experience.
“Paquimex is a natural evolution of our roots,” said Alvarez. “We wanted to build on the foundation of Tortas Paquimé while creating something that reflects how our company has grown. It’s rooted in the same flavors and traditions, but with a new energy and a format designed for where dining is today.”
