Where Mexican Tradition Meets Avant-Garde Cuisine

📍 Ranked #57 World's 50 Best | Top 10 Latin America 👨🍳 Chef's Philosophy • Chef Pablo San Román's "farm-to-table" ethos • 90% ingredients sourced from Jalisco small farms • Seasonal tasting menus tell Mexico's terroir stories ✨ Tasting Menu Highlights Amuse-Bouche Trilogy Fried ants with avocado mousse (surprisingly palatable) Crispy agave worm tostada (for the brave) Deconstructed corn "esquites" Main Acts ✓ 48-hour slow-cooked birria short rib ✓ Served with rare blue corn tortillas Dessert Theater Molten chocolate "volcano" prepared tableside ⏳ Dining Rhythm • 13 courses over 3.5 hours • 20-25min between courses (perfect for conversation) 💰 Price Breakdown ▪️ Tasting menu: 2,500 MXN (~$125) ▪️ Wine pairing: +1,200 MXN ▪️ Hidden perk: Post-meal kitchen tour #MexicanGastronomy #FineDiningArt