A corn-first kitchen sourcing landrace maíz from Tlaxcala and Oaxaca and treating it like the treasure it is: blue-corn tetelas, esquites with smoked chapulines, a masa flan that shouldn't work and does. Terrace tables under the trees go first, so book them specifically. Service is warm but unhurried to a fault — budget two hours and surrender.
Order this
- Blue-corn tetela
- Esquites with chapulines
- Masa flan
The dishes reviewers keep coming back for. Ordering off-list is on you.
The practical bit
Getting a table
Reserve if you can — walk-ins wait
Dietary
vegetarianvegan (marked menu)
Neighborhood
Condesa, Mexico City
More to eat in Mexico City
Same city, same rule: rated by people who paid full price.
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