Mexico’s New Cuisine
A photo journey examines Mexico City's most innovative chefs as they establish a recognisable national cuisine using the country's mysterious yet highly desirable native ingredients, with their unconventional flavours and textures.
For more than a decade, the mysterious yet highly desirable native ingredients of Mexico, with their unconventional flavours and textures, have been creeping back into dishes at upscale restaurants. But only recently have Mexico City’s most innovative chefs established a recognisable national style.
Behind this nueva cocina is a newfound confidence in Mexicanidad (Mexican-ness) that combines baroque imagination and spiritual leanings with incredible dynamism. On the plate, this translates into flavours that are exotic, multilayered, jewel-like and as varied as Mexico’s 62 different languages, more than 100 types of corn and staggering biodiversity.
See how Mexico’s avant-garde chefs are exploiting these riches with delicious results.
Mexico City’s Nueva Cocina Restaurants
Aguila y Sol, Moliere 42, Mon–Sat 1:30-11:30 pm, Sun 1:30-5:30 pm
El Tajin, Miguel Angel de Quevedo 687, Mon–Sun 1–6 pm
Izote, Av Presidente Masaryk 513, 55/5280-1671, 55/5280-1265, Mon–Sat 1 pm–midnight; Sun 1–6 pm
Naos, Palmas 425, Mon–Wed 1:30–11:30 pm, Thurs–Sat 1:30 pm–midnight, Sun 1:30–6 pm
Pujol, Francisco Petrarca 254, Mon–Sat 1:30–5 pm, 7–11:30 pm
