Chapulines con Mezcal y Xoconostle
Organic crickets toasted with wild xoconostle and mezcal reduction. Protein-rich, deeply regional.
More at Anatol
Cordero en Lechetusa
Main
Lamb slow-cooked in wild herb broth with anise and dried chilies. The signature at this Mexico City organic kitchen.
Tostada de Sardina
Starter
Handmade corn tostada with fresh sardines, smoked tomato, and epazote. Sustainable and local.
Cacao Negro Postre
Dessert
Raw organic cacao transformed three ways: ganache, dust, and salted gel. Simpler than it sounds.