What to Order at
Anatol

Lamb slow-cooked in wild herb broth with anise and dried chilies. The signature at this Mexico City organic kitchen.

"The lechetusa broth is remarkable — a wild herb preparation that shows serious technique. The lamb is cooked perfectly."

Raw organic cacao transformed three ways: ganache, dust, and salted gel. Simpler than it sounds.

"Three forms of cacao, zero gimmicks. The salted gel is the highlight. A serious dessert."

Organic crickets toasted with wild xoconostle and mezcal reduction. Protein-rich, deeply regional.

"Pre-Hispanic protein elevated to fine dining. The mezcal reduction is exceptional — smoky, fruity, with a depth you rarely get in insect dishes. A conversation-starter."

Handmade corn tostada with fresh sardines, smoked tomato, and epazote. Sustainable and local.

"Sustainable sourcing, beautiful execution. The smoked tomato on the tostada is the key flavor."