EL BAJÍO
l Bajío is an iconic restaurant group dedicated to preserving authentic Mexican cuisine while operating on a large scale. Founded over 50 years ago, the brand has grown internationally while remaining deeply rooted in tradition, precise processes, and respect for ingredients. Today, IRINOX technology plays a key role in ensuring consistency, freshness, and operational efficiency across all locations.
With El Bajío, we preserve the soul of traditional Mexican cuisine. IRINOX helps us protect freshness, control temperatures precisely, and deliver authentic dishes at scale without compromising quality.
Founded over 50 years ago by Mrs. Carmen “Titita” and her husband, El Bajío was built on respect for tradition, recipes passed down through generations, and deep cultural roots.
Today, this philosophy is supported by professional production methods and IRINOX technology, which allows us to organize workflows efficiently, maintain consistent freshness, and serve millions of guests every year across Mexico, the United States, and Europe.
A balance of heritage, precision, and innovation that keeps Mexican cuisine authentic every single day.
Tell us about your business
We are currently in the original El Bajío restaurant, founded 53 years ago in Mexico City.
El Bajío was founded by Mrs. Carmen “Titita” and her husband, who chose the name because he came from a region called El Bajío. Shortly after opening, he passed away, and she continued leading the restaurant, transferring her love for Mexican culture, art, and cuisine directly into every dish.
Today, after more than 20 years of growth, we are proud of what we have built. We serve over 200,000 guests every month and operate 18 restaurants in Mexico City, two in New York, and one in Madrid.
Our success is built on hard work, deep respect for traditional recipes, and well-structured production methods that allow us to grow without compromising authenticity.
Which IRINOX equipment do you use in your kitchens?
Discovering IRINOX opened a major opportunity for us, we realized that with this technology we could not only preserve quality, but often improve it.
Temperature control is essential in professional kitchens.
As soon as food comes out of the oven, we can place it directly into IRINOX units for blast chilling or shock freezing and this step is fundamental.
Before using IRINOX, we cooled broths using ice-water baths. Today, we remove them from the heat and, within 30 minutes inside IRINOX, they are fully chilled.
We also introduced new products thanks to this technology for example, churros, which we can now fry, tray, and blast chill immediately.
How have IRINOX solutions improved your daily operations?
IRINOX has completely transformed how we organize production. We can now plan workflows more efficiently, avoiding extreme workload peaks and downtime.
Preparations that were once made daily such as cochinita and barbacoa are now produced once a week, with precise control over quality and consistency.
Freshness is not optional in our cuisine it is essential.
IRINOX guarantees freshness every single day.
Beyond quality, the profitability gains enabled by IRINOX are significant and immediate.
The improvements are visible from day one, allowing us to grow sustainably while honoring the integrity of Mexican culinary tradition.