Céntrico

Menu Highlights

Céntrico is the work of Chef Carlos Gaytán — the first Mexican-born chef to earn a Michelin star, awarded for his Chicago restaurant Mexique. At Céntrico, he brings that same reverence for authentic Mexican technique and flavor to a format designed for sharing.

Tacos and Signature Dishes

The taco program is the menu’s foundation:

• Quesabirrias — Chef Gaytán’s signature dish: slow-braised beef birria in a crispy cheese-crisped tortilla, served with consommé for dipping. These are the dish to order.
• Traditional tacos — Rotating proteins with proper accompaniments — cilantro, onion, and house salsas
• Specialty tacos — Seasonal preparations that reflect the kitchen’s Michelin-trained approach to traditional ingredients

Salsas and Shareable Plates

• House-made salsa bar — A rotating selection of salsas from mild to complex, made fresh daily
• Guacamole — Table-side or pre-made, with seasonal additions
• Elotes — Mexican street corn with chef-driven toppings
• Caesar salad with Mexican flair — A signature preparation that layers bright acidity with traditional Caesar elements

The Bar

Céntrico’s open-air bar program centers on tequila and mezcal, with a broad agave spirits selection and house margaritas built for the outdoor Southern California setting. The cocktail list takes its cues from traditional Mexican drinking culture — straightforward, ingredient-forward, and built for the food.

Dining Plan Information

The Disneyland Resort does not currently offer a dining plan equivalent to Walt Disney World’s Disney Dining Plan. Dining at Céntrico is paid entirely out of pocket. The restaurant sits in the mid-range price bracket, with lunch and dinner menus both in the $15–$34.99 per adult range for entrées. The a la carte format allows for flexible ordering — order a few shared plates or build a full individual meal.

About Céntrico

Céntrico opened as part of the broader reimagining of the Disneyland Resort’s Downtown Disney District, and it represents one of the more significant culinary additions the resort has made in recent years. Chef Carlos Gaytán is not a celebrity name hired to lend prestige to a theme-park restaurant — he is an active, working chef with genuine Michelin credentials, and his involvement in Céntrico’s kitchen shows in the food.

The restaurant’s design draws from the Mexican hacienda tradition: open-air spaces with custom wooden elements, lush greenery throughout, and a layout that encourages lingering. The name, Céntrico, reflects its philosophy — a central gathering place where the act of sharing food creates connection. The menu is designed for groups to order multiple dishes and pass them around the table rather than eating individual entrées in silence.

Gaytán’s signature quesabirrias have earned a loyal following among Downtown Disney regulars, and for good reason. Birria preparation is a labor-intensive process that many restaurants shortcut; the version at Céntrico is patient, properly braised, and served with the kind of consommé that makes the dish complete.

For guests visiting the Disneyland Resort who want a full-service sit-down meal outside the parks, Céntrico is one of the strongest options in Downtown Disney. The open-air setting works well in Anaheim’s climate, the service is attentive without being formal, and the kitchen produces food that would hold its own far outside the context of a theme park resort.