mexican cuisine
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Growing strong
Mexico City stayed open for business during the pandemic, pulling in a global line-up of entrepreneurs. And many have stayed on, joining the ranks of a homegrown team of aspiring business talents.
Table talk
Mexico City's most influential chefs gather at Caracol de Mar to discuss the evolution of local cuisine, sustainability challenges, and the capital's emerging gastronomic identity.
Gabriela Cámara
The famed Mexican chef on her early culinary influences, rediscovering traditional Aztec ingredients and introducing seasonal produce and fresh seafood to Mexico City with her revolutionary restaurant Contramar.
Poached eggs with green chilli & cornbread
If you can’t stand the heat you should get out of the kitchen – but don’t deny yourself a taste of this delicious recipe in the process.
Fusion power
Lower East Side café El Rey finds a personal touch with inventive Mexican fare that incorporates Middle Eastern and Mediterranean flavours.
Room service
Rafael Micha, founder of design hotel group Grupo Habita, discusses his ideal last meal. He chose the group’s Condesa DF hotel in Mexico City, a property whose menu he helped create.
