Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Crisol
de
Culturas
Culinarias
Mxico pas del Maz
Crucible
of
Culinary
Cultures
exican cuisine is without doubt one of the most
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enjoyed in the world, not only for its flavors but
also for its diversity. That subject, its variety, is the
crucial point: Mexico is the fifth most bio-diverse on
the planet and second in the world in its ethnic diversity. Our cuisine is a reflection of our people and
of our land.
lated into various languages due to their importance as a cultural treasure of humanity.
Today, Mexico has been called to lead the gastronomic revolution in America. The pertinence of our culinary heritage has
converted Mexico to become the moral leader of our peoples
regional cuisines, now that the cuisines of the entire world
have been influenced by our native-born ingredients, which
have been carried to every corner of the globe since the discovery of America in 1492.
Centuries after this rich interchange which gave a new face
to cuisines like those of China and Italy, chef Enrique Olvera,
of the restaurant Pujol (number 17 in the San Pellegrino list)
without doubt leads among the destinations of promotion of
Mexican cuisine in the world. By the same token, he is the
head of the new wave of chefs formed in our own country.
He is the current director of the Colectivo Mexicano de Cocina A.C. (www.colectivomexicanodecocina.org) which is in
charge of organizing the most up-to-date and multifaceted
food event in Mexico, Mesamrica.
Insofar as tourist promotion of our culinary destinations, two
years ago the Federal Government (through the Secretary
of Tourism) implemented eighteen gastronomic routes. The
standouts among them are:
La Ruta del Vino (Baja California)
La Ruta del Cacao (Tabasco)
La Ruta del Tequila (Jalisco)
La Ruta de la Vainilla (Veracruz)
La Ruta del Caf (Chiapas)
La Ruta de la Milpa (Puebla)
La Ruta del Pescado y Marisco
(Baja California-Sinaloa)
La Ruta de los Moles (Puebla-Oaxaca)
La Ruta de Don Vasco (Michoacn)
In speaking of todays leaders in Mexicos vanguard cuisine,
several figures have established themselves and are grouped
in their areas as the best cooks by region:
Baja California Region (the current national gastronomic
spot owing to its huge quantity of products from the sea
as well as the land, equally known for its famous Ruta del
Vino Mexicano). Chef Benito Molino, of restaurant Manzanilla opened to the world this corridor which begins at the
border of Tijuana with the United States. Its climate, similar
to that of the Mediterranean Sea, is unequalled for growing
vegetables; its products from the ocean, such as blue-wing
tuna, have always been exported to Japan. Personalities
from everywhere in the world travel to Ensenada to discover the boom of this American kitchen.
De igual manera guarda una gran relacin con la comunidad de chefs espaoles residentes en el pas,
destacando el liderazgo de los chefs Mikel Alonso
y Bruno Oteiza del restaurante Biko (lugar 31 de la
lista S. Pellegrino), quienes han abierto las puertas
de la cocina de vanguardia multicultural en una de
las ciudades ms cosmopolitas del continente como
lo es la Ciudad de Mxico, donde existen ms de 2
mil 500 restaurantes de especialidad y alta escuela,
los cuales ofrecen cocina de todo el mundo.
Amaranta
no de los viajes culinarios ms interesantes en Mxico es el que conduce el chef
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Pablo Salas. La cocina de su restaurante Amaranta es una profunda reflexin sobre
los productos y las tcnicas ancestrales del Estado de Mxico y un redescubrimiento
ne of the most interesting culinary trips in Mexico is from chef Pablo Salas. The
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cuisine of his restaurant, Amaranta, is one deep reflection on the State of Mexicos
ancestral products and techniques, as well as a rediscovery of the flavors of the
In addition to Pablos talents, the restaurant enjoys the sommelier service of his
brother, Francisco Salas, and of their parents, who are in charge of logistics.
de los sabores que viven en el paladar de todos los habitantes del centro del pas.
Azul y Oro
undado por el ms grande investigador y promotor de la Cocina Mexicana, el
FNacional
chef Ricardo Muoz Zurita, este restaurante ubicado al interior de la Universidad
Autnoma de Mxico busca llevar al comensal a una autntica experiencia
ounded by chef Ricardo Muoz Zurita, the greatest researcher and promoter of
FAutonomous
Mexican cuisine, this restaurant, located within the boundaries of of the National
University of Mexico, seeks to take the diner to an authentic Mexican
El chef est convencido que la Cocina Tradicional Mexicana debe estar al alcance
de todos, por lo que mantiene una filosofa de la mejor comida al menor precio
posible. Esta frmula ha hecho que Azul se convierta en el sello de cuatro exitosos
restaurantes en la Ciudad de Mxico, Azul Histrico, Azul Condesa y dos Azul y Oro en
Ciudad Universitaria.
The chef is convinced that traditional Mexican cuisine should be within everyones
reach. Because of this, he maintains the philosophy of the best food at the lowest
price possible. This formula has insured that Azul has become the color of four
successful restaurants in Mexico City: Azul Histrico, Azul Condesa, and the two Azul
y Oro in the Ciudad Universitaria.
mexicana. Los platillos del men son fieles recreaciones de los favoritos de toda la
Repblica, y mes a mes presenta festivales temticos de ingredientes de temporada
o de la culinaria de varios estados.
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www.cafeazulyoro.com @MunozZurita
experience. The menus dishes are faithful recreations of the favorites from everywhere
in the Republic, and month after month present thematic festivals prepared from
seasonal ingredients of various states.
Biko
ioneros en las listas mundiales que reconocen a los mejores restaurantes del mundo,
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los chefs Bruno Oteiza, Mikel Alonso y Gerard Bellver dirigen magistralmente el
destino gastronmico de Biko, el cual se ha mantenido en la cspide gracias a los ms
ioneers in the international lists that recognize the best restaurants in the world,
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chefs Bruno Oteiza, Mikel Alonso, and Gerard Bellver direct with a masterful hand
the restaurant Biko, which has been kept at its peak thanks to the highest standards
Formados en la escuela de la gran cocina del chef Juan Mari Arzak, su propuesta
denominada por ellos mismos como cocina gatxupa (mezcla entre cocina vasca y
mexicana) recalca la importancia de promover el consumo de los productos nacionales
evocando los sabores de su infancia, con lo que logran sorprendentes platillos a partir
de una impecable tcnica.
Formed in the great school of cuisine of chef Juan Mari Arzak, the chefs themselves call
its cooking style gatxupa cuisine (a mix between Spanish and Mexican), emphasizing
the importance of promoting the consumption of national products while evoking the
flavors of childhood. With this philosophy, they achieve surprising dishes based on
impeccable techniques.
Today, Biko is number 31 on the list of the San Pellegrino best 50 restaurants in the
world.
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Casa Oaxaca
omo un estandarte del resurgimiento de la cocina de altos vuelos en la capital del
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estado, hace casi una dcada el chef Alejandro Ruiz comenz un proyecto que hoy
incluye un Hotel Boutique, un caf y un restaurante bajo el sello Casa Oaxaca. A la
s a banner of the resurgence of high-style cuisine in the capital of the state, about
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10 years ago chef Alejandro Ruiz began a project that today includes a boutique
hotel, a caf, and a restaurant under the aegis of Casa Oaxaca. At the same time,
His spirit of teamwork and his careful and imaginative cuisine have converted him into
a national reference of both traditional and avant-garde hearths. In Colonia Polanco in
Mexico City he recently opened the restaurant Guzina, a new temple of Oaxacan cooking. Casa Oaxaca is today one of the 50 best restaurants of Latin America, according
to Cusquea.
Constitucin 104-4,
Colonia Centro, Oaxaca, Oaxaca. Tel: +52 (951) 516-8531
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Alejandro began the organization of an event that takes place every September, the
festival El Saber del Sabor, which today is well-known and positioned in the center of
Mexican gastronomy.
Constitucin 104-4,
Colonia Centro, Oaxaca, Oaxaca phone: +52 (951) 516-8531
Cocina
de Autor
en 2008, este restaurante localizado frente a las aguas del Caribe mexicaFdelundado
no es dirigido por quien fuera el ganador de la edicin 2012 del concurso Cocinero
Ao Mxico, el chef Xavier Prez Stone, en conjunto con los chefs Mikel Alonso y
ounded in 2008, this restaurant located just at the edge of the Mexican Caribbean,
Fof Cook
is directed by the chef Xavier Prez Stone, who was the winner of the 2012 edition
of the year. He works in conjunction with chefs Mikel Alonso and Bruno Oteiza
El men de este sitio, localizado al interior del Hotel Grand Velas Riviera Maya, requiere de investigacin, tecnologa y minuciosidad, que sumadas a un exquisito estilo
culinario transforma y potencia los sabores del sureste mexicano.
The menu of this site, located inside Hotel Grand Velas Riviera Maya, requires the
research, technology, and attention to detail that sum up the exquisite culinary transformation and potentiate the flavors of southeastern Mexico.
In 2013, Cocina de Autor received the Gourmet award from the Travel+Leisure magazine as the best hotel restaurant in Mexico.
www.rivieramaya.grandvelas.com @xabirones
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Corazn
de Tierra
uando el chef Diego Hernndez Baquedano comenz el camino independiente en
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el mundo de la cocina nacional, los pronsticos estaban a su favor gracias al hecho
de haberse entrenado en las cocinas de tres grandes cocineros mexicanos, Benito
hen chef Diego Hernndez Baquedano began an independent path in the world
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of national cuisine, the predictions were all in his favor due to having trained in
the kitchens of three great Mexican cooks: Benito Molina, Guillermo Gonzlez, and
Diego es el primer cocinero mexicano en esta categora formado 100 por ciento en
territorio nacional. Su restaurante se localiza en una de las fincas ms hermosas del
Valle de Guadalupe, que comprende adems un hotel y la vincola Vena Cava. Todos
los ingredientes son de proveedura local y sus hortalizas son cosechadas diariamente
en la huerta del restaurante.
Diego is the first Mexican chef with a formation entirely within national territory. His
restaurant is in one of the most beautiful ranches of the Valle de Guadalupe, where
you will also find a hotel and the winery Vena Cava. All of the ingredients are local and
the restaurants vegetables are harvested daily in the restaurants gardens.
Hace unos meses, el chef inici un nuevo proyecto con el food truck Troika y gracias a
su estilo nico y perfecta ejecucin en cada plato, es desde hace 5 aos conferencista
en todo y cuanto evento, congreso o feria gastronmica se realiza en Mxico. Su cocina, ubicada en el sitio 30 del Latin Americas 50 Best Restaurants es un regreso al
campo, a la frescura y a la sencillez de una buena tcnica.
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Enrique Olvera.
A few months ago, the chef started a new project, the food truck Troika. Thanks to
his unique style and perfect execution of every dish, Diego has been a presenter in
every single event, conference, or gastronomic fair that has been given in Mexico. His
cuisine, placed as number 30 in the 50 Best Latin American restaurants, is a return to
the countryside, to the freshness and simplicity of great technique.
Dulce Patria
ace unos aos la escena gastronmica de la Ciudad de Mxico cambi para siemH
pre ante la mirada de los comensales del restaurante de la chef Martha Ortiz, el
entonces aclamado guila y Sol, un restaurante pionero en la presentacin y servicio
few years ago, the gastronomic scene in Mexico City changed forever when dinA
ers flocked to chef Martha Ortizs restaurant, the then-acclaimed guila y Sol, a
pioneer in the presentation and service of traditional Mexican food. It couldnt have
Hoy, el vuelo del guila se convirti en la Dulce Patria de Ortiz, quien retom recetas,
ideas, sueos y deseos que transforma en los ms intrincados platos que, siempre
contando una historia, podran ser calificados como una cocina barroca o como ella
misma la llama Cocina Lrica Mexicana. Los sabores, siempre apegados a la tradicin,
conquistan cada noche a los extranjeros que los prueban por primera vez y hacen que
los visitantes nacionales redescubran su cocina como nunca la haban imaginado.
Today, the restaurant has become Ortizs Dulce Patria, which takes recipes, ideas,
dreams, and desires to transform them into the most intricate dishes that always tell
a story and which could well be called baroque cuisineor as chef Martha herself
calls it, lyrical Mexican cuisine. Its flavors, always well-linked to tradition, conquer any
foreigner who taste them for the first time and make Mexican visitors rediscover their
cuisine as they have never imagined it.
de la cocina tradicional mexicana. Y no era para menos, Martha exuda arte por los poros, pues su madre la artista plstica y autora de numerosos libros de cocina Martha
Chapa, la cro en un ambiente lleno de cultura y talento de grandes personalidades del
mundo literario y pictrico de nuestro pas.
been otherwise: Martha exudes art from her pores. Her own mother, Martha Chapa,
the artist and author of numerous kitchen-related books, raised her in an atmosphere
filled with the culture and talent of the greatest personalities of the literary and artistic world of our country.
www.marthaortiz.mx / @dulcepatriamx
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El Bajo
undando hace ms de cuatro dcadas por la familia Ramrez Degollado, El Bajo de
Fnmico
la cocinera Carmen Titita, es el mximo referente del concepto Templo Gastroen Mxico.
ounded more than four decades ago by the Ramrez Degollado family, El Bajo of
FMexico.
Carmen Titita is the highest reflection of the concept Temple of Gastronomy in
Sus recetas son un fiel reflejo del cuidado que Carmen imprime en una cocina que
rinde tributo a las cocinas regionales de todo el pas y en especial de su estado natal Veracruz. Otra de sus especialidades son las famosas carnitas michoacanas, del
cual debe su nombre El Bajo por ser originarias de esta zona en Mxico.
Her recipes are a faithful mirror of the care which Carmen imprints on a cuisine which
gives tribute to the regional cuisines of the entire country, and especially to that of
her birth state, Veracruz. Another of her specialties are the famous carnitas from
Michoacn, to which the restaurant owes its name El Bajo, because carnitas come
from that area of Mexico.
El mundialmente famoso chef Ferran Adri dijo alguna vez de Carmen es la mejor
cocinera tradicional del mundo, en sus manos la cocina mexicana se preserva y algn
da ser dada a conocer como es debido.
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www.restauranteelbajio.com.mx @Rest_ElBajio
The world-famous chef Ferran Adri once said that Carmen is the best traditional
cook in the world. In her hands, Mexican cuisine is preserved and one day she will be
known as she deserves.
o speak of Puebla is to speak of the most intimate connection with the roots of
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Mexican cuisine; because of that, the founder of El Mural de los Poblanos Luis
Javier Cu, conceived this space as a sanctuary for the recipes and flavors that must
La artfice de los sabores de esta cocina es la chef Lizette Galicia, quien se ha abocado
a reunir los secretos de la Puebla de antao bajo su sazn viajando por el estado y
llenndose de las tradiciones y costumbres.
The flavor artist of this kitchen is chef Lizette Galicia, who has worked to re-integrate
the secrets of the Puebla of yesteryear with her personal palette of flavors, all accomplished by traveling throughout the state and filling herself with its traditions and
customs.
The restaurant is expert in the preservation and rescue of traditional convent sweets,
plus the seasonal festivities during which the restaurant serves majestic dishes such
as chiles en nogada, one of the culinary insignia of Mexico.
www.elmuraldelospoblanos.com / @ljcuef10.
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Frida
agistral ha sido el trabajo de la cadena de hoteles mexicanos Grand Velas en
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cuanto a la promocin de la cocina nacional entendida hoy en nuevos conceptos
como el Gourmet All Inclusive. Es de este rubro que se desprende este restaurante,
Frida, el cual mantiene los ms altos estndares de calidad gastronmica en un recorrido sin igual por los 32 estados de la Repblica Mexicana.
Su larga lista de platillos y de productos, han acercado al turista internacional al conocimiento de nuestra autntica cocina.
Otro gran acierto del restaurante es la capacitacin de los meseros y cocineros, los
cuales estn preparados para orientar al comensal sobre el origen de los nombres de
los platillos, recetas y productos de todo tipo.
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www.rivieramaya.grandvelas.com
he work of the hotel chain Grand Velas has been masterful in its promotion of our
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national cuisine as presented today as new concepts such as All-Inclusive Gourmet. This is the framework in which this restaurant, Frida, maintains the highest standards of gastronomic quality in its fantastic journey through the 32 Mexican states.
Its long list of dishes and products have brought us international tourists who have
become knowledgeable about its authentic cuisine.
Another great skill of the restaurant is in training its cooks and waiters, all of whom
are prepared to orient the diner to the origin and names of dishes, recipes, and products of all kinds.
Jaso
chefs Sonia Arias y Jared Reardon son dos reconocidas figuras del medio gasLunaostronmico
de la Ciudad de Mxico. Como marido y mujer emprendieron hace casi
dcada el gran compromiso de recrear lo mejor de la cocina de los Estados Uni-
hefs Sonia Arias and Jared Reardon are two well-recognized figures in Mexico
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Citys gastronomic world. As husband and wife, nearly a decade ago they started
with a great commitment: that of recreating the best cuisine of the United States, with
With that in mind, gastronomic researcher Diana Kennedy has said that it is her favorite: Jareds savory cuisine and Sonias sweet creations are the perfect complement to
one another, making a culinary experience that it totally out of this world.
Resalta del restaurante su ambiente acogedor, el servicio discreto y los mens que
cambian cada estacin.
The cozy atmosphere, the discreet service, and the menus that change with the seasons make this restaurant a real standout.
Newton 88,
Colonia Polanco, 11560. Ciudad de Mxico. Tel: +52 (55) 5545-7476
Newton 88,
Colonia Polanco 11560, Mexico City phone: +52 (55) 5545-7476
www.jaso.com.mx @JasoRestaurant
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Kuuk
ace dos aos el ingeniero Eduardo Rukos y el chef Pedro Evia tuvieron a bien abrir
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en la Ciudad de Mrida un restaurante que representara para el sureste mexicano
el primer laboratorio de sabores de la milenaria cocina maya con tintes de cocina
wo years ago, engineer Eduardo Rukos and chef Pedro Evia thought it would be
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good to open, in the city of Mrida, a restaurant that for southeastern represented
the first flavor laboratory of our ancestral Maya cuisine, with tones of what is contem-
Los detalles de esta conjuncin van desde el nombre del restaurante, que en maya
significa brote, hasta la decoracin y los instrumentos de la cocina como el Pibinal,
un horno diseado y construido por el propio Rukos, el cual recrea el tradicional pib u
horno de tierra maya, incluidos lea, tierra y piedras. Los sabores conseguidos a travs
de alta tecnologa, pero siempre respetando los mtodos tradicionales, han llevado
a este restaurante a ser en muy poco tiempo uno de los favoritos de chefs y crticos
de todo el pas. En 2013 recibi el Gourmet Award como mejor restaurante nuevo.
Details of this joint effort go from the name of the restaurant, which in Maya means
sprout, to the dcor and the instruments in the kitchen. One is the Pibinal, an oven
designed and built by Rukos himself, which recreates the traditional pib, or Maya oven,
which includes the use of wood, dirt, and stones. The flavors are achieved through the
use of high-tech creativity, but always with respect for traditional methods. In very
little time, the restaurant has become a favorite of chefs and critics all over the country. In 2013, it received the Gourmet Award as best new restaurant.
yucateca contempornea.
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porary in Yucatn.
Laja
Fue de los primeros restaurantes en el pas en ocupar sus propias hortalizas para
crear platos, cuyas conjunciones de sabores hicieron que se convirtiera pronto en el
mejor secreto a voces entre los ms experimentados sibaritas mexicanos.
Laja was among the first restaurants in the country to use its own vegetables to create dishes, whose blends of flavors soon made it the best-kept secret spread mouthto-mouth among the most experienced Mexican sybarites.
Today, its quality, technique, and simplicity place it among the 50 best restaurants of
Latin America.
www.lajamexico.com / @jairsinyo
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Le Chique
entro del exclusivo resort del caribe mexicano Azul Sensatori de la Baha de PeD
tempich, Le Chique es sin duda el mejor restaurante en cuanto a preparacin de un
men degustacin se refiere.
Su chef Jonatn Gmez Luna, formado en el reconocido Centro Culinario Ambrosa y
en algunos de los mejores restaurantes de Espaa, ha logrado pulir para los productos regionales como el chile habanero una tcnica sencillamente perfecta
La cocina es operada en un ochenta por ciento por alumnos de diferentes escuelas
culinarias de Mxico y del mundo. El restaurante cuenta con 50 sillas y solo brinda
cenas 6 das a la semana.
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www.karismaresorts.com / @jgomezluna
n the exclusive Mexican Caribbean resort Azul Sensatori of the Bay of Petempich, El
IJonatn
Chicque is without doubt the best restaurant you can find for a tasting menu. Its chef,
Gmez Luna, who studied in the well-known Centro Culinario Ambrosa and
in some of the best restaurants in Spain, has achieved with simply perfect technique
the polish of the best regional ingredients such as chile habanero.
The kitchen is 80% operated by students from different culinary schools in Mexico and
the world. It has seating for 50 and only offers dinner six days a week.
Lu Cocina
Michoacana
bicado en los histricos portales de la plaza principal de la Ciudad de Morelia y en
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la planta baja del hotel Casino, la chef Lucero Soto comanda este restaurante que
hace algunos aos revolucion la cocina del centro de Mxico, pues en su carta se
ofreca por primera vez una degustacin a manera de cata vertical del mundialmente
famoso queso Cotija de la regin.
Pronto, Lucero fue incorporando platillos tradicionales a su carta, muchos de ellos
desconocidos, pues para probarlos era necesario adentrarse en el estado a las cocinas
tradicionales. Fue as como la base de la cocina purpecha, corundas, nacatamales,
uchepos y churipos pronto comenzaron a formar parte del argot gastronmico de muchos cocineros que expectantes acudan a conocer la cocina de Lucero, quien adems
es una incansable promotora de la investigacin gastronmica de su estado.
Como un puente entre cocineras tradicionales de toda la regin y los ms experimentados periodistas gastronmicos, Lucero se ha convertido en la embajadora de la gran
cocina que sirvi de paradigma para que la Cocina Mexicana fuera declarada Patrimonio Cultural Inmaterial de la Humanidad por la UNESCO en noviembre de 2010.
Portal Hidalgo 229,
Centro Histrico, 58000. Morelia, Michoacn. Telfono:+52 (443) 313-1328
in the historic arched walkways of the main plaza of the city of Morelia, on
Ljustocated
the ground floor of the Hotel Casino, chef Lucero Soto directs this restaurant that
a few years ago revolutionized the cuisine of central Mexico: its menu offered for
the first time a vertical tasting menu of world-famous Cotija cheese from the region.
Soon Lucero incorporated traditional dishes into her menu, many of them unknown
to outsiders. To taste them, you at one time had to find traditional kitchens. Because
of her efforts based on Purpecha cooking, we began to recognize corundas, nacatamales, uchepos, and churipos as part of the argot used by many cooks who went with
great expectations to know Luceros cuisine. She is not only a innovative head of her
kitchen, but also a tireless promoter of gastronomic research in her state.
As a bridge between traditional cooks in the entire region and the most experienced
gastronomic journalists, Lucero has become an ambassador of the great cuisine that
served as the paradigm due to which UNESCO declared Mexican cuisine to be an Intangible Cultural World Heritage in 2010.
Portal Hidalgo 229,
Centro Histrico 58000, Morelia, Michoacn phone: +52 (443) 313-1328
www.lucocinamichoacana.mx / @LuCocina
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Manzanilla
gastronmica, son las dos primeras palabras para describir Manzanilla, el
Maestra
restaurante de los chefs Benito Molina y Solange Muris.
in gastronomy are the first words that describe Manzanilla, the restaurant
Mastery
belonging to chefs Benito Molina and Solange Muris.
Los chefs son los pioneros de la cocina de la regin y responsables en gran medida de
la construccin de Ensenada como el destino gastronmico mexicano de vanguardia,
el cual hoy atrae a cocineros de todo el mundo.
The chefs are pioneers in the cuisine of their region and responsible in great measure
for Ensenadas construction as a destination for Mexican avant-guard gastronomy,
which today attracts cooks from everywhere in the world.
At the same time, a seasonal cuisine has developed, in which the product and technique are everything. The gastronomic couple pushed for knowledge of the most
important culinary elements of the region, such as its cheeses, its wines, the fish from
its sea, and vegetables from local gardens.
Sin duda la cocina de Benito, quien es reconocido por su magistral uso de pescados y
mariscos lo ubica como el gran maestro de las nuevas generaciones que se acercan a
la herencia gastronmica que han legado en la regin.
Ambos pugnan porque esta cocina tan sencilla y nueva en su historia, tambin sea
reconocida como Cocina Mexicana y sea tan valorada como un legendario mole oaxaqueo.
Without question, Benitos cuisinerecognized for its masterful use of fish and seafoodplaces him as the great master of the new generations that come near to the
gastronomic heritage that is a legacy of the region.
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www.manzanilla.com / @benitoysolange
Both fight for this simple cuisine, new to our history, which is also recognized as Mexican cuisine and will be as valued as a legendary Oaxaca mole.
Boulevard Teniente Azueta No. 139,
Recinto Portuario, Ensenada, Baja California phone: +52 (646) 175-7073
Mximo
Bistrot
alento innato es el que tiene el chef Eduardo Garca, quien junto con su esposa
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Gabriela Lpez, encargada del servicio de sala, han hecho de Mximo Bistrot el
ms grande fenmeno gastronmico de los ltimos aos en la Ciudad de Mxico. El
Tonal 133,
Colonia Roma. Ciudad de Mxico Tel.: +52 (55) 5264-4291
hef Eduardo Garca has innate talent, and together with his wife who is in charge of
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the dining room has made Mximo Bistrot into the greatest gastronomic phenomenon of recent years in Mexico City. The restaurant, located in the booming culinary
area of Colonia Roma, is a reference point about which we usually say, an excellent
kitchen: the chef uses the best products, which he himself selects every morning in
the wholesale market in the city, where the most committed producers meet.
In 2013, the Zagat Guide named Mximo Bistrot as the place with the best food in
Mexico City. Garca was named executive chef of the London restaurant called Cocina Mexicana Peyote, in which he stars as chef with his old colleague at Pujol, Mario
Espinosa.
Tonal 133,
Colonia Roma, Mexico City phone: +52 (55) 5264-4291
www.maximobistrot.com.mx @MaximoBistrot
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Merotoro
ue el chef Jair Tllez quien abri el panorama de la cocina de la Baja para los
Fprevaleca
habitantes de la Ciudad de Mxico, para entonces ajenos a la escena culinaria que
desde hace aos en esta rica zona del pas. Merotoro lleg a la capital como
Jair Tllez who opened the panorama of Baja California cuisine to the residents
IthetofwasMexico
City, up until then far from the culinary scene which prevailed for years in
abundant area of the country. Merotoro arrived in the capital as a legacy of his
Su cocina, basada en el respeto total de los productos, pronto se convirti en la favorita de expertos en gastronoma quienes vean en su lugar de la Condesa un oasis de
ingredientes poco difundidos, tales como los quesos Ramonetti, la salicornia o el erizo.
Su plato Risotto con tutano y vino tinto es un famoso referente del chef Tllez.
His cuisine, based on his complete respect for his ingredients, immediately became the
favorite of gastronomic experts who saw in his place in Condesa an oasis of little-used
ingredients like Ramonetti cheese, salicornia (a type of grasswort) or sea urchin. His
dish risotto with bone marrow and red wine is a famous touchstone of chef Tllez.
msterdam 204,
Hipdromo, Cuauhtmoc, 06140 Ciudad de Mxico Tel.: +52 (55) 5564-7799
26
www.merotoro.mx
Amsterdam 204,
Hipdromo, Cuauhtmoc 06140, Mexico City phone: +52 (55) 5564-7799
Misin 19
eredero de una familia gastronmica emblemtica originaria de la frontera ms
H
transitada del mundo, Tijuana, Baja California, el chef Javier Plascencia dirige la
cocina de Misin 19, un restaurante situado en el corazn del distrito financiero de
esta ciudad.
eir of an emblematic gastronomic family that comes from the most-crossed border
H
in the worldTijuana, Baja Californiachef Javier Plascencia directs the kitchen
of Misin 19, a restaurant well-placed in the heart of the financial district in this city.
The proposal of Plascencia, who heads five other establishments with different culinary trends, is to present to the public the goodness that Baja California offers, where
the star is the raw material, and to which the main ingredients do not travel more than
200 kilometers.
With its Slow Food philosophy, the cuisine at Misin 19 has been classified as modern
but elegant, as Javier preserves the idea of presenting his dishes with fair portions
that go far beyond those on a tasting menu, and, nevertheless, have a simple presentation that achieves complex flavors.
27
Nctar
de 2014 el Chef Roberto Sols celebr por todo lo alto la reinauguracin
Aprincipios
de este emblemtico restaurante de la Ciudad de Mrida en el sureste mexicano.
the start of 2014, chef Roberto Sols celebrated at full bore the reopening of this
Atemblematic
restaurant in the city of Mrida in Mexicos southeast.
Chef Sols was a pioneer at the start-up of cutting edge gastronomy applied to our
ancestral Maya cuisine, which is known world-wide for its products and dishes that
have been enriched by other cuisines such as the Lebanese and Spanish.
28
www.nectarmerida.com.mx / @nectarmerida
Several years ago, Roberto also organized the first culinary conferences of the region,
with other similar cooks from Mexico, to achieve an interesting interchange of products and techniques. Close to world-renowned culinary figures such as Ren Redzepi,
his cuisine is a crucible of products mixed with the most refined skills and above all,
with a high grade aesthetic that makes of each of his dishes a true canvas.
Nicos
on ms de cinco dcadas de historia este restaurante del norte de la Ciudad de
C
Mxico, fundado por don Raymundo Vzquez y doa Elena Lugo, es actualmente
dirigido por un virtuoso cocinero que es nada ms y nada menos que el hijo arquitecto
ith a history of more than five decades, this restaurant in the north of Mexico City,
W
founded by don Raymundo Vzquez and doa Elena Lugo, is today directed by the
virtuoso cook who is nothing more or less than the architect son of the couple. Today,
Gracias al inters por contar con los mejores productos regionales para sus bien cuidadas recetas de antao, Gerardo comenz la promocin de productores de la Ciudad
de Mxico y de los estados vecinos, con lo que pronto otros restaurantes lo buscaron
para que a travs de l pudieran tener estos grandes ingredientes. Fue as como naci
La Nicolasa el primer colectivo de productores orgnicos de una gran variedad. Maces
y frijoles criollos, chiles de diferentes zonas, moles, y las ms variadas carnes son los
ms socorridos por chefs y amantes de la gastronoma.
Thanks to the interest in counting on the best regional products for his well-preserved
recipes from years gone by, Gerardo began the promotion of producers from Mexico
City and neighboring states. Soon other restaurants sought him out so that they, too,
could have these great ingredients. In that way, La Nicolasa was born: the first collective of organic growers and producers. Native corns and beans, chiles from other
areas of the country, moles, and the largest variety of meats are the most hunted by
chefs and friends of gastronomy.
Gerardo Vzquez Lugo has become one of the most respected and beloved cooks and
researchers of our cuisine.
29
Pangea
n 1998 el chef Guillermo Gonzlez Beristin revolucion la escena gastronmica
E
en la llamada capital industrial de nuestro pas, Monterrey. En sus reconocidos establecimientos culinarios de la Sultana del Norte, bajo el sello Grupo Pangea, ha sido
30
Graduated from the Culinary Institute of America, his work has been validated in recent years by dozens of awards in all of Mexico, such as the San Pascual Bailn prize
in 2012 and the Best Restaurant in Mexico in 2013, during the Gourmet Awards of the
magazine Travel+Leisure, in addition to the innumerable awards such as Millesime
Mexico and Wine&Food Festival Cancn-Riviera Maya.
Paxia
in duda, desde la inauguracin de Paxia en 2005, el entonces muy joven chef Daniel
S
Ovada ha sido un referente en la construccin del nuevo imaginario de la cocina
mexicana en Mxico y en el mundo.
here is no doubt that since the opening of Paxia in 2005, the then very young chef
T
Daniel Ovada has been a center in building a new image of Mexican cuisine both in
Mexico and the rest of the world.
Su talento y empeo al frente del restaurante Paxia lo han llevado al xito continuo de
su grupo, el cual est fuertemente cimentado en la investigacin de cada uno de los
productos y las costumbres y tradiciones que inspiran sus platillos.
His talent and effort at the head of restaurant Paxia have brought him to continuous
success in his group, which has its strong foundations in researching each and every
one of the products, customs, and traditions that inspire his dishes.
Foros, congresos y muestras gastronmicas en todo el mundo son una pequea muestra de cmo este chef habla a travs de su cocina mexicana un lenguaje universal.
Su cocina se ha distinguido por no seguir los cnones y las modas vigentes en Mxico
o el mundo.
Forums, conferences, and gastronomic expositions in the whole world are a small
proof of how this chef speaks a universal language through his Mexican cuisine.
His kitchen has distinguished itself for not following the canons and styles most accepted in Mexico and the world.
www.danielovadia.com.mx @Daniel_Ovadia
31
Pitiona
riginario de Pinotepa Nacional en la costa oaxaquea, el chef Manuel Baos realiz
O
sus estudios en el Instituto Culinario de Mxico (ICUM) de donde egres para formar parte de las filas de Casa Oaxaca del chef Alejandro Ruiz; ha trabajado bajo las
native of the Pinotepa Nacional on the Oaxaca coast, chef Manuel Baos studied at
A
the Instituto Culinario de Mexico (ICUM), from which he graduated to form part of
the Casa Oaxaca staff of chef Alejandro Ruiz; he has worked under the orders of such
The cuisine at Pitiona is a trip through the roots of coastal Oaxaca cooking. His techniques convert into dishes which surprise for the complexity of flavors and their festive spirit. Today, Pitiona is part of the list of the 50 Best Restaurants of Latin America
according to the British magazine The Restaurant.
rdenes de figuras de la cocina mundial como Juan Mari Arzak y Ferran Adri.
Allende 108,
Col. Centro. 68000, Oaxaca, Oaxaca. Mxico Tel.: +52 (951) 514-0690
32
Allende 108,
Col. Centro, 68000 Oaxaca, Oaxaca phone: +52 (951) 514-0690
Pujol
oy por hoy, el chef Enrique Olvera es reconocido como el lder moral del movimienH
to de cocina de vanguardia nacional. Su trabajo constante lo ha llevado a editar
libros, hacer documentales para la televisin, formar el Colectivo Mexicano de Cocina
n this day and age, chef Enrique Plvera is recognized as the true integrity of the naIbooks,
tional cutting edge cooking movement. His constant work has brought him to edit
make television documentaries, form the Colectivo Mexicano de Cocina, and to
Olvera es egresado del Culinary Institute of America de Nueva York; desde hace 14
aos dirige la cocina de Pujol. A la par maneja un concepto de delis conocidos como
ENO.
Olvera is a graduate of the Culinary Institute of America in New York; for the last 14
yearas, he has directed the kitchen at Pujol. At the same time, he manages a delicatessen group known as ENO.
Recientemente abri las puertas de su nuevo concepto Maz de Mar en Playa del Carmen en la Riviera Maya. Actualmente Pujol ocupa la posicin 17 de la lista S. Pellegrino de los 50 mejores restaurantes del mundo y el sitio nmero 3 en la lista Cusquea
de Latinoamrica de la misma publicacin.
He has recently opened the doors of a new concept, Maz de Mar, in Playa del Carmen
on the Riviera Maya. At present, Pujol occupies the seventeenth position on the San
Pellegrino list of the 50 best restaurants in the world and the number three position
on the Cusquea Latin America list of the same publication.
En 2014 el chef Olvera abrir Cosme en la Ciudad de Nueva York, en los Estados
Unidos.
In 2014, chef Olvera is poised to open Cosme, in New York City, United States.
33
Quintonil
ormado en las filas del Centro Culinario Ambrosa, el chef Jorge Vallejo es uno
Fimprimi
de los talentos ms jvenes de la cocina nacional, el empeo que a todas luces
para la apertura de su primer restaurante lo coloc rpidamente entre las
ormed in the ranks of Centro Culinario Ambrosa, chef Jorge Vallejo is one of the
Fopening
youngest talents of our national kitchen, a labor which without doubt marked the
of his first restaurant which rapidly became one of the best gastronomic op-
Trabaj bajo el mando del chef Enrique Olvera, donde conoci a Alejandra Flores, hoy
su esposa, y con quien dirige este exitoso templo de los sabores francos de los productos de nuestra tierra.
Jorge is the most outstanding cook of his generation. In just over two years, he has
been a presenter at the most important food conferences in the world and Quintonil
has placed as one of the 25 best restaurants in Latin America and in 21st place on the
list Cusquea, The Restaurant.
Newton 55,
Polanco, Ciudad de Mxico
Tel.: +52 (55) 5280-2680
/(55) 5280-1660 / (55) 5280-0254
34
Newton 55,
Polanco, Mexico City
phone: +52 (55) 5280-2680
/ (55) 5280-1660 / (55) 5280-0254
Raiz
no de los mejores y ms reconocidos chefs docentes de cocina en Mxico es ArtuU
ro Fernndez, quien fue hace casi diez aos el primer entrenante mexicano en el
restaurante El Bulli del mtico chef Ferran Adri.
rturo Fernndez is one of the best and most recognized teaching chefs of the MexiA
can kitchen. Almost ten years ago, he was the first Mexican trainee in mythic chef
Ferran Adris Restaurant El Bulli.
Today, he directs the kitchen of this restaurant, found in the metropolitan area of Mexico City. There you will find interesting culinary concepts like salads that grow in clay
plates and that are cultivated in their own gardens on the roof, all designed to provide
the kitchen with products in various stages of growth to achieve distinct flavors and
textures.
En la cocina del lugar se entrenan los estudiantes del Instituto Culinario Coronado,
una de las escuelas ms reconocidas en cuanto a la participacin de sus alumnos en
concursos gastronmicos de todo el pas.
In addition, the desserts are covered by the Spanish firm Espai Sucre Barcelona, directed by chefs Jordi Butrn and Xano Saguer, who have a school at Raz.
Adems, los postres corren a cargo de la firma catalana Espai Sucre Barcelona, dirigida por los chefs Jordi Butrn y Xano Saguer quienes tienen un centro de formacin
en los altos de Raz.
Avenida de los Jinetes 102,
Arboledas, Atizapn, Estado de Mxico Tel.: +52 (55) 5370-8191
www.raizrestaurante.com / @RaizRest
35
Rosetta
inspiracin italiana en la cocina de la chef Elena Reygadas viene primordialmente
Ldeladechef
su trabajo en el restaurante londinense Locanda Locatelli, donde bajo el mando
Giorgio Locatelli todo lo que se elaboraba, desde carnes, embutidos, hasta
la panadera era hecho por los cocineros de forma artesanal. Reygadas ha buscado
replicar esta metodologa en su local, pasta fresca, panes recin horneados, postres,
carnes en su punto. Cocina artesanal es la mejor manera de describir la suya, y si se
debe usar un gentilicio, debiera ser entonces cocina local con influencia italiana.
Colima 166,
Colonia Roma Norte, Ciudad de Mxico Tel.: +52 (55) 5533-7804
36
@Rosettamexico / @e_reygadas
he Italian inspiration in chef Elena Reygadass cuisine comes originally from her
T
work in the London restaurant, Locanda Locatelli, where under the direction of
chef Giorgio Locatelli everything in the restaurant, from meat and cold cuts to the
bakery is created by artisanal cooks. Reygadas has sought to replicate this methodology in her Mexico City location with fresh pastas, freshly-baked breads, desserts, and
perfectly cooked meats. The best way to describe her cuisine is artisanal, and if you
must use a nationality, it should be local cuisine with Italian influences.
Colima 166,
Colonia Roma Norte, Mexico City phone: +52 (55) 5533-7804
Sud 777
ormado en las filas de la recia comunidad culinaria francesa en Mxico, Edgar es
Fpeldaos
un cocinero de escuela restaurantera que se apega al escalafn; es decir, ha subido
gracias al trabajo constante y a la frrea disciplina impuesta por l mismo.
ormed in the ranks of the intense French culinary community in Mexico City, EdFclimbed
gar Nuez is a cook from the corporate ladder restaurant school. That is, he has
the steps thanks to his constant work and to the iron discipline he has im-
After spending several years in important posts in Mexico Citys kitchens, he began
to model what would be the gastronomic offering at the multi-conceptual Sud 777,
located in the south of Mexico City. Today, he offers in large part a sustainable kitchen
which uses products grown in its own island fields.
posed on himself.
37
Tierra y
Cielo
a chef Marta Zepeda nunca imagin que el proyecto de titulacin de su carrera en
Lcocina
CESSA Universidad la llevara a convertirse en la embajadora por excelencia de la
chiapaneca en Mxico.
hef Marta Zepeda never imagined that owing to her degree project in her studies at
C
CESSA University, she would become the most excellent ambassador of Chiapas
cuisine in Mexico.
Thats what happened when, as soon as a remodeling project in a family home finished, she developed the idea of a boutique hotel that in addition would offer to the
visitor an unparalleled gastronomic experience.
Fue as como Marta dedic gran parte del proyecto de apertura a la complicada tarea de
viajar por todo el estado en la bsqueda de los ingredientes y los sabores originales de esta
tierra cuyas influencias mayas, abren para la cocina chiapaneca un crisol de ingredientes
nativos de zonas, lo mismo selvticas que de montaa.
Marta dedicated a large part of the project to the opening, a complicated work that
included traveling all over the state in search of ingredients and original flavors from
Chiapas, whose Maya influences opened for Chiapas cuisine the crucible of ingredients native to the areas, reaching from forests to mountains.
Cheeses, corns, chiles, meats, seeds, and grains make Martas cooking a well-stocked
garden of ingredients. By the same token, the use of liquors and regional drinks complement the tasting menus she offers, as much to her hotel guests as to diners from
the region and from all over Mexico.
Benito Jurez 1,
Centro Histrico, San Cristbal de las Casas Chiapas. Tel.: +52 (967) 678-1053
38
Benito Jurez 1,
Centro Histrico, San Cristbal de las Casas Chiapas. phone: +52 (967) 678-1053
Amaranta
Francisco Murgua 402, corner Mariano Matamoros, Colonia Universidad 50130, Toluca, State of
Mexico. phone: +52 (722) 280-8265
www.amarantarestaurante.com @RestAmaranta / @Pablo_SalasC
Amaranta
Francisco Murgua 402, esquina Mariano Matamoros, Colonia Universidad 50130. Toluca, Estado de Mxico.
Telfono: +52 (722) 280-8265
www.amarantarestaurante.com / @RestAmaranta / @Pablo_SalasC
Azul y Oro
Avenida Insurgentes 3000, in Ciudad Universitaria within the UNAM, Delegacin Coyoacn, 04310, Mexico City.
phone: +52 (55) 5622-7135
www.cafeazulyoro.com / @MunozZurita
Azul y Oro
Avenida Insurgentes 3000, en el Centro Cultural Universitario dentro de la UNAM. Delegacin Coyoacn, 04310
Ciudad de Mxico. Telfono: +52 (55) 5622-7135
www.cafeazulyoro.com / @MunozZurita
Biko
Presidente Masaryk 407, Polanco, 11550 Mexico City phone: +52 (55) 5282-2064
www.biko.com.mx @RestauranteBiko @mikelonso / @gerardbellver
Biko
Presidente Masaryk 407, Polanco, 11550 Ciudad de Mxico Telfono: +52 (55) 5282-2064
www.biko.com.mx / @RestauranteBiko @mikelonso @gerardbellver
Casa Oaxaca
Constitucin 104-4, Colonia Centro, Oaxaca, Oaxaca phone: +52 (951) 516-8531
www.casaoaxacaelrestaurante.com @CasaOaxacaRest / @chefalexruiz
Casa Oaxaca
Constitucin 104-4, Colonia Centro, Oaxaca, Oaxaca. Telfono: +52 (951) 516-8531
www.casaoaxacaelrestaurante.com / @CasaOaxacaRest / @chefalexruiz
Cocina de Autor
Cancn-Tulum Highway Km. 62, inside the Hotel Grand Velas Riviera Maya,
77710, Playa del Carmen, Quintana Roo. phone: +52 (55) 877-4400
www.rivieramay.grandvelas.com @xabirones
Cocina de Autor
Carretera Cancn Tulum km. 62, al interior del Hotel Grand Velas Riviera Maya, 77710. Playa del Carmen,
Quintana Roo. Telfono: +52 (55) 877-4400
www.rivieramaya.grandvelas.com @xabirones
Corazn de Tierra
Valle de Guadalupe, Villas Residencial del Rey II, 22785 Ensenada, Baja California, Mexico.
phone: +52 (646) 156-8030
www.corazondetierra.com @Corazondtierra /@dhbaquedano
Corazn de Tierra
Valle de Guadalupe, Villas Residencial del Rey II, 22785 Ensenada, Baja California, Mxico
Telfono: +52 (646) 156-8030
www.corazondetierra.com / @Corazondtierra / @dhbaquedano
Dulce Patria
Anatole France 100, Colonia Polanco, 11560. Ciudad de Mxico Telfono: +52 (55) 3300-3999
www.marthaortiz.mx / @dulcepatriamx
El Bajo
Avenida Cuitlhuac 2709, Colonia Obrero Popular, Azcapotzalco, Mexico City.
phone: +52 (55) 5234-3763 and 3765
www.restauranteelbajio.com.mx @Rest_ElBajio
El Bajo
Avenida Cuitlhuac 2709, Colonia Obrero Popular, Azcapotzalco. Ciudad de Mxico.
Telfono: +52 (55) 5234-3763 y 3765
www.restauranteelbajio.com.mx @Rest_ElBajio
Frida
Cancn-Tulum Highway km. 62, inside the Hotel Grand Velas, Riviera Maya, 77710,
Playa del Carmen, Quintana Roo. phone: +52 (55) 877-4400
www.rivieramaya.grandvelas.com
Frida
Carretera Cancn Tulum km. 62, al interior del Hotel Grand Velas Riviera Maya, 77710. Playa del Carmen,
Quintana Roo. Telfono: +52 (55) 877-4400
rivieramaya.grandvelas.com
Jaso
Newton 88, Colonia Polanco, 11560. Ciudad de Mxico. Telfono: +52 (55) 5545-7476
www.jaso.com.mx / @JasoRestaurant
Kuuk Mrida
Calle 30B No. 313 by 37B and 39, Colonia San Ramn Norte, Mrida, Yucatn phone: +52 (999) 944-3377
www.kuukrestaurant.com @Kuukrestaurant / @pepyuc
Kuuk
Calle 30 B No. 313 por 37 B y 39, Colonia San Ramn Norte, Mrida, Yucatn. Telfono: +52 (999) 944-3377
www.kuukrestaurant.com / @Kuukrestaurant / @pepyuc
Laja
Ensenada-Tecate Highway Km. 83, Valle de Guadalupe, Baja California phone: +52 (646) 155-2556
www.lajamexico.com / @jairsinyo
Laja
Carretera Ensenada-Tecate Km. 83, Valle de Guadalupe, Baja California. Telfono: +52 (646) 155-2556
www.lajamexico.com / @jairsinyo
El Chique
Cancn Puerto Morelos Highway Km 27.5, inside the Hotel Azul Sensatori. Puerto Morelos, Quintana Roo.
phone: +52 (998) 872-8450
www.karismaresorts.com @jgomezluna
Le Chique
Carretera Cancn Puerto Morelos km. 27.5, dentro del hotel Azul Sensatori. Puerto Morelos, Quintana Roo.
Telfono: +52 (998) 872-8450
www.karismaresorts.com / @jgomezluna
Lu Cocina Michoacana
Portal Hidalgo 229, Centro Histrico 58000, Morelia, Michoacn phone: +52 (443) 313-1328
www.lucocinamichoacana.mx @LuCocina
Lu Cocina Michoacana
Portal Hidalgo 229, Centro Histrico, 58000. Morelia, Michoacn. Telfono:+52 (443) 313-1328
www.lucocinamichoacana.mx / @LuCocina
39
Manzanilla
Boulevard Teniente Azueta No. 139, Recinto Portuario, Ensenada, Baja California phone: +52 (646) 175-7073
www.manzanilla.com / @benitoysolange
Manzanilla
Boulevard Teniente Azueta nmero 139, Recinto Portuario, Ensenada Baja California Telfono: +52 (646) 175-7073
www.manzanilla.com / @benitoysolange
Mximo Bistrot
Tonal 133, Colonia Roma, Mexico City phone: +52 (55) 5264-4291
www.maximobistrot.com.mx @MaximoBistrot
Mximo Bistrot
Tonal 133, Colonia Roma. Ciudad de Mxico Telfono: +52 (55) 5264-4291
www.maximobistrot.com.mx @MaximoBistrot
Merotoro
Amsterdam 204, Hipdromo, Cuauhtmoc 06140, Mexico City phone: +52 (55) 5564-7799
www.merotoro.mx
Merotoro
msterdam 204, Hipdromo, Cuauhtmoc, 06140 Ciudad de Mxico Telfono: +52 (55) 5564-7799
www.merotoro.mx
Misin 19
Misin San Javier 10643, Piso 2, Via Corporativo, Zona Urbana Ro, Tijuana, Baja California.
phone: +52 (664) 634-2493
www.mision19.com @Mision_19 / @JavPlascencia
Misin 19
Misin San Javier 10643, piso 2 VIA Corporativo, Zona Urbana Ro, Tijuana, Baja California.
Telfono: +52 (664) 634.2493
www.mision19.com / @Mision_19 / @JavPlascencia
Nctar
Avenida A. Garca Lavn, Plaza Jardn Mrida, Yucatn phone: +52 (999) 938-0838
www.nectarmerida.com.mx / @nectarmerida
Nctar
Avenida A. Garca Lavn, Plaza Jardn Mrida, Yucatn Telfono: +52 (999) 938-0838
www.nectarmerida.com.mx / @nectarmerida
Nicos
Avenida Cuitlhuac 3102, Colonia Clavera, Azcapotzalco, Mexico City phone: +52 (55) 5396-7090
www.micosmexico.mx @RNicos / @chefgevalu
Nicos
Avenida Cuitlhuac 3102, Colonia Clavera, Azcapotzalco, Ciudad de Mxico. Telfono: +52 (55) 5396-7090
www.nicosmexico.mx / @RNicos / @chefgevalu
Pangea
Bosques del Valle 110-120, Col. Bosques del Valle, San Pedro Garza Garca, Nuevo Len, Mexico 66250
phone: +52 (81) 8356-5612
www.grupopangea.com @grupopangea / @ggberistain
Pangea
Bosques del Valle 110-20, Col. Bosques del Valle; San Pedro Garza Garca, N.L. Mxico 66250
Telfono: +52 (81) 83565612
www.grupopangea.com / @grupopangea / @ggberistain
Paxia
Avenida de la Paz 47, Colonia San ngel 01000, Mexico City phone: +52 (55) 5616-6964
www.danielovadia.com.mx @Daniel_Ovadia
Paxia
Avenida de la Paz 47, Colonia San ngel, 01000. Ciudad de Mxico. Telfono: +52 (55) 5616-6964
www.danielovadia.com.mx / @Daniel_Ovadia
Pitiona
Allende 108, Col. Centro, 68000 Oaxaca, Oaxaca phone: +52 (951) 514-0690
www.pitiona.com @Pitiona_Cocina / @manolopitiona
Pitiona
Allende 108, Col. Centro. 68000, Oaxaca, Oaxaca. Mxico Telfono: +52 (951) 514-0690
www.pitiona.com / @Pitiona_Cocina / @manolopitiona
Pujol
Francisco Petrarca 254, Polanco, Miguel Hidalgo, 11570 Mexico City phone: +52 (55) 5545-4111 / (55) 5545-3507
www.pujol.com.mx @pujolrestaurant / @enriqueolvera
Pujol
Francisco Petrarca 254, Polanco, Miguel Hidalgo, 11570 Ciudad de Mxico
Telfono: +52 (55) 5545-4111 / (55) 5545-3507
www.pujol.com.mx / @pujolrestaurant / @enriqueolvera
Quintonil
Newton 55, Polanco, Mexico City phone: +52 (55) 5280-2680 / (55) 5280-1660 / (55) 5280-0254
www.quintonil.com @rest_Quintonil / @javallejo
Raz
Avenida de los Jinetes 102, Arboledas, Atizapn, State of Mxico phone: +52 (55) 5370-8191
www.raizrestaurante.com / @RaizRest
Rosetta
Colima 166, Colonia Roma Norte, Mexico City phone: +52 (55) 5533-7804
@Rosettamexico / @e_reygadas
Sud 777
Boulevard de la Luz 777, Jardines del Pedregal, Colonia lvaro Obregn, 01900 Mexico City
phone: +52 (55) 5568-4777
www.sud777.com.mx @Sud777Mx / @EdgarNunezM
Tierra y Cielo
Benito Jurez 1, Centro Histrico, San Cristbal de las Casas Chiapas. phone: +52 (967) 678-1053
www.tierraycielo.com.mx @HTierrayCielo / @chefmartazepeda
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Quintonil
Newton 55, Polanco, Ciudad de Mxico Telfono: +52 (55) 5280-2680 / (55) 5280-1660 / (55) 5280-0254
www.quintonil.com / @rest_Quintonil / @javallejo
Raz
Avenida de los Jinetes 102, Arboledas, Atizapn, Estado de Mxico Telfono: +52 (55) 5370-8191
www.raizrestaurante.com / @RaizRest
Rosetta
Colima 166, Colonia Roma Norte, Ciudad de Mxico Telfono: +52 (55) 5533-7804
@Rosettamexico / @e_reygadas
Sud 777
Boulevard de la Luz 777, Jardines del Pedregal, lvaro Obregn, 01900 Ciudad de Mxico, Distrito Federal
Telfono: +52 (55) 5568-4777
www.sud777.com.mx / @Sud777Mx / @EdgarNunezM
Tierra y Cielo
Benito Jurez 1, Centro Histrico, San Cristbal de las Casas Chiapas. Telfono: +52 (967) 678-1053
www.tierraycielo.com.mx / @HTierrayCielo @chefmartazepeda
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Conta cto Cu l i naria Mexican a / www. culin ariam ex ican a. co m . m x / co n t act o @culin ariam ex i c a na . c om . m x / D is e o w w w. di s enoy p u nto. c om