Cordero en Lechetusa
Lamb slow-cooked in wild herb broth with anise and dried chilies. The signature at this Mexico City organic kitchen.
More at Anatol
Chapulines con Mezcal y Xoconostle
Snack
Organic crickets toasted with wild xoconostle and mezcal reduction. Protein-rich, deeply regional.
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.