Origen Gilbert — Restaurant in Gilbert

Two stars were given for ambience only…my husband was excited to make this reservation for our anniversary dinner with 2 of our closest friends. We arrived promptly at 5:30 and were immediately seated outside. Being this was our first visit, we had many questions regarding menu and server was very informative though we could sense he was also very busy. We ordered 3 Modelos & a craft cocktail and 2 appetizers, 1 guacamole & beef chicharrons & another with “crispy pork belly.” A different server brought out 1of the modelo beers, we informed her that we all had ordered beverages & she said she would check on it, now the appetizers were delivered, still waiting on others beverages. The beef chicharrons-guacamole was good. The pork belly guacamole was not good. Rather than crispy pork belly as advertised on menu t was like boiled fat with minimal meat & again not crispy. With the appetizers 2 flour & 2 corn tortillas were delivered in a very beautiful round leather tortilla warmer, the flour tortillas were good, the corn were rubbery and chewy. As I was admiring the tortilla holder, I begin to wonder how they clean it between party’s? Leather on the outside and fabric on the inside??

It was starting to get a bit chilly with our jackets on and so we asked for the outside warmer to be turned on, it was out of propane, several attempts were made to light it through the evening & then finally before dessert a new tank replaced and we were given their apologies (we were told someone had to go buy or fill tanks) so most of the evening we were chilled.

Our server came over to check on us & we let him know, we were still waiting for the others beverages, he apologized said the printer was acting up & that it must’ve only showed 1 beer. He then went to bar to get others beverages. Dinner was ordered: 3 steak meals, 2 sides and 1 of our guests ordered the Octopus appetizer as her meal, we made sure the waiter knew that she wanted it for dinner. We ordered another round of beverages, they were brought promptly and out came a solo appetizer of the Grilled Octopus, we let the young man know it was supposed to be her dinner entree and asked that it be taken back and have a new one made for her dinner. He said no problem. Dinner was served and the same Octopus meal was delivered this time it was barely warm and rubbery. This could only mean that it was the same one that had been delivered to table earlier…when young woman turned to check on us, we showed her and explained what must’ve happened and she insisted on fixing situation (the right thing to do) and apologized. My husbands ribeye steak was good and the 2 Pichanas steaks were capped with large pieces of fat, cooked well & chimchurri was tasty. Unfortunately, the best part of the meal was the smoked Mac n Cheese. We were very disappointed with our decision to spend our anniversary dinner here.

When asked about the dessert options, we decided to share a lava cake & an Orijen version of tiramisu. Lava cake was delivered and last round of beverages were brought out, no mention of Happy Anniversary also only lava cake dessert was delivered. When our waiter came to see how everything was tasting we told him we were still waiting on the tiramisu and he was honest and said he misunderstood, thinking we were sharing the lava cake…. Finally, when the bill was brought he asked if we wanted to itemize split or just split check down the middle….in the beginning we had already made it clear that the bill was to be split per couple…because it seemed to put him out at this point, we said we’d just split the total…. What we heard more than anything at last nights dinner was, I’m sorry, I’m sorry, I’m sorry…. Communication was definitely lacking and the cause of many of the mishaps. The server wasn’t in charge of his table as there were way too many interactions (too many runners) with other staff that were not vested in our particular party. Had he been the one he would’ve caught most of these issues.

The sad part is I’m sorry we chose Orijen for our...

“ORIGEN DOESN’T JUST SERVE FOOD… IT TELLS A STORY, AWAKENS MEMORIES, AND EMBRACES YOU WITH FLAVOR.”

A soulful, flavorful experience at Origen

This Father’s Day, I had the joy of sharing an unforgettable meal at Origen restaurant, surrounded by close friends and family—just the way I like it when I sense I’m about to experience something truly special. I already knew the name of Chef Óscar, whom I had briefly greeted in the past, and I knew he also runs another restaurant by the same name in Mérida, Yucatán. So my expectations were high… and yet, they were surpassed.

From the moment we arrived—around 3:30 p.m.—everything flowed with admirable warmth and professionalism. The rustic atmosphere, with its authentic Yucatecan focus, embraces you the moment you step inside. We were welcomed with fresh, delicious natural juices. For starters, we ordered a guacamole with just the right touch of citrus, balanced with tomato and onion, and a cheese fondue with chimichurri that was a true delight: the Manchego melted perfectly into the chimichurri, all served with freshly made tortillas.

I personally ordered a tortilla soup that transported me back years. It had been a long time since I’d tasted one that good. For my main course, I chose the Tomahawk, cooked medium rare, served with smoked broccoli in a house-made green pipián, and a parmesan Reggiano mashed potato with beef jus.

That mashed potato—without exaggeration—was one of the best I’ve ever had. Its texture was silky, yet had a rustic charm that reminded you it was handmade, not processed. The parmesan Reggiano added a deep, salty elegance, and the beef jus—rich, dark, full of flavor—completely transformed it. It felt like every bite held the soul of fine dining wrapped in the warmth of a homemade dish. Balanced, comforting, yet refined.

And the smoked broccoli? Another pleasant surprise: cooked to perfection with that deep, earthy flavor that only true smoking achieves. It was covered in a house-made green pipián—textured and rich with toasted seed notes—balanced with an unexpected, yet perfectly harmonized touch of balsamic oil acidity. This wasn’t just a side, it proudly held its own on the plate.

But the Tomahawk… now that was something else. Cooked to the exact point, with a perfect sear that locked in the juices, it had a tenderness that caught you off guard. It melted in your mouth, rich in smoky, earthy, buttery flavor. The outer crust was crisp and well-seasoned, contrasting beautifully with the juicy interior. You didn’t need utensils. This was a piece that spoke for itself: respect for the ingredient, mastery of fire, and deep love for the craft.

There were nine of us at the table, and we all agreed: from the salmon to the chicken to the tacos, everything was exquisite. I finished with a flan that, though rustic in presentation, was crafted with such precision it became something truly special.

“The Origen experience is a warm embrace, where each person plays a part in making it unforgettable.”

Beyond the food, the service was impeccable. The floor manager came by to check on us and make sure everything was perfect. Later, the general manager, Eduardo Medina, approached us with genuine kindness and pride. He offered us a brief tour of the restaurant, sharing his passion for the place. You could see it in his eyes—how much love lives behind this project.

As a chef with 25 years of experience in both Mexico and the United States, I can say this was one of those rare experiences that stays with you forever. From the heart, thank you to Eduardo Medina, Chef Óscar, and the entire Origen team for making us feel so welcome. This experience was about more than flavors—it was about emotions, details, and a true passion for cooking.

“After 25 years in the kitchen, I can count on one hand the times I’ve felt this way—and still have fingers left.”

With humility and...

LOOKS GOOD FORM FAR BUT FAR FROM GOOD!!!!

This experience lacked attention to detail from the very beginning. Our party of four had reservations, but when we arrived, the hostesses appeared overwhelmed. It was evident that every new guest added to their stress and affected their professionalism. There was no warm greeting, and they seemed displeased that we were dining with them. The entry situation was awkward; if your table isn't ready, you have to stand outside. While this was manageable in October, it would be quite uncomfortable in the summer months.

To pass the time, we decided to head to the bar for drinks while we waited for our reservation to be called. I found an open spot to order, but the bartender immediately looked away. After a few minutes of waiting, I asked how she was doing, and all I received was a curt "fine." When I inquired if I could order drinks at that bar, she responded with a dismissive "Give me a minute." Eventually, after a lengthy wait, we managed to place our order. We attributed the second rude encounter to a hope that the rest of the experience would improve.

After a 45-minute wait, (PAST OUR RESERVATION) we were seated, and the issues continued. Our waitress simply placed the menus in the center of the table without handing them out, stating that someone would be with us shortly. Given the high prices for drinks and menu items, it was clear that this establishment positions itself as a fine dining steakhouse. Our drinks arrived slowly sporadically, incorrect and the same went for our appetizers. We ordered ceviche and smoked cheese, but the ceviche came out first without any utensils, which is customary for shared dishes. The second appetizer followed approximately 15-20 minutes later, and in the meantime, our party was still waiting for our drinks. When they did arrive, they were either incorrect, warm, or arrived one at a time, taking an excessively long time.

For our main course, we decided to share the 40oz Tomahawk steak, accompanied by mashed potatoes and broccoli. While the steak was good, the mashed potatoes resembled something from KFC, and the broccolini is hard to mess up. We ended up using our appetizer plates to eat our main course, as the waitress seemed unaware that in a fine dining establishment, it’s customary to provide guests with fresh plates. During our meal, the overall atmosphere suggested that this lack of service was a consistent issue affecting all diners.

After dinner, we ordered after-dinner drinks. I requested an Old Fashioned and immediately noticed that the glass was different from the ones we had at the table. This was likely due to the fact that no one came to clear the empty glasses. When I took a sip of the Old Fashioned, it smelled like pickles and the glass was dirty. We sent it back, and a new drink arrived in a glass matching the others. We were convinced they had run out of clean glasses and used a garnish glass from the bar that had held something resembling pickles.

At this point, we were thoroughly disappointed and astounded by the consistent failures throughout our experience. For the $600 bill, we expected much better. This establishment has a long way to go before it meets the standards that justify its prices. Save your time, money, and disappointment by choosing a different option. This experience was...