Tierra y Cielo Restaurante — Restaurant in Chiapas

One of the most amazing meals I've had in Mexico in all my years of traveling and living here. The fact that a restaurant of this category is so well aware of and catering to different food sensitivities and dietary restrictions is unheard of. Gluten free, vegan, lacto-ovo vegetarian are all marked on the menu!

Martha has married Michelin Star status gourmet cuisine with the indigenous and traditional flavors and ingredients of Mexico, specifically highlighting Chiapan culinary heritage.

The aguachile was an impeccably crafted burst of magical flavors and textures served with multicolored totopos (beet, mushroom, black bean.)

The tacos with rib meat was mouthwatering and cooked to perfection. I couldn't stop emoting the whole time I was eating these bicolor delicate traditional tortillas filled with the most delicate and amazing beef I've ever had the pleasure of putting in my mouth.

The TAMALE, oh my God I'm still fantasizing about it, was the best tamale I have ever had in my life, and ive eaten plenty. What a masterpiece! I can't even put into words how delicate and flaky the masa was. The vegetables and flavors were all perfectly layered and married in such a way that I couldn't stop making sounds of mindblowing satisfaction with each bite.

The soup with the 3 types of masa and heirloom esquites asadas had delicate flavors, made with a tea of herbs and subtle spices for the broth. It was not as impressive as the rest of the dishes, however. It was missing something that I can't quiet articulate.

The dessert was experimental. I liked the individual flavors on the dessert plate, however I wasn't so sold on the combinación of these flavors on the same plate....

The chocolate sorbete which flavor could be argued to be a personification of Mexico itself captured in a small ball of cold cacao sorbet.

The small piece of grilled pineapple was exquisite and a tiny piece of heaven on earth. I would like a dessert that is several small pieces of this with a lemon sorbet. The foam made from pineapple and basil was delicate and tasty and went well with the grilled pineapple but in my opinion had no place next to the chocolate or the corn/panela crumble that outlined the plate.

The chocolate and the masa/panela seem well paired, and the pineapple with the basil piña foam were also well paired, but all four together were (although I applaud the experimentation) not complementary or cohesive in flavor.

Overall this was such a treat and magical culinary experience, thank you so much Martha, hope to visit your restaurant...

🍽️Dining with the Elite💲 Tacos de costilla de res: So good! It’s 🐮 rib meat with herbs, spices and pickled cabbage. I know what your thinking, “What’s not to like”?! Answer, the fact that you only get three. Quesadillitas Tierra y Cielo: Be advised – a lot of cheese in every bite. And. It’s good! Although, definitely an acquired taste. How so? Queso de caudro is a type of cheese only made in Chiapas. Taco de guisado: ‘Guisado’ means stew (or ragout), and in this case it’s longaniza (Spanish sausage) and chorizo (Mexican sausage) stewed for hours. Now that you know what it is, let me tell you that it packs a wallop. We ordered it twice! 🤛talk about a winning one-two🤜 Quesadillas al comal: Neither the missus nor I liked this. It was literally a cheeseball stuffed with mushrooms in a bowl of red sauce. I have a distinct feeling you will nod while saying, “It’s interesting,” but thinking ENTIRELY too much cheese! They provide corn tortillas with this meal to help balance things out. x1 Latte (w/dessert) x2 Limonada x1 Posh Tonic x1 Mojito Total: $1,048 Pesos (~$52 US) Atmosphere: Fancy. Beautiful. Elegant. The staff was attentive, extremely kind and spoke a decent amount of English. You can dine in a room lined with books or a rustic hall with a wooden ceiling, wooden flooring and exposed brick. We chose to eat in the courtyard were you can enjoy the open sky. The other people here were with family, and dressed smarter than the average bear. I’d say this place is great for an anniversary or special date. Whatever/whichever the reason for dining, make sure it’s between midday and early evening because it closes at 6pm.

Let's Connect, Be sure to check out @Brazilsontour (IG)

Ps. We ordered a chocolate tomal (think tamale stuffed with chocolate) but they were out so they gave us two desserts for free: Crème Brulee and a coffee ice...

This restaurant is undoubtedly one of the finest dining spots in the city and arguably among the best in all of Mexico -a must if you want a culinary experience that takes you through truly local ingredients and dishes in a nice setting.

It’s located in a typical, charming colonial house with a variety of seating areas, a sophisticated decor and dim lights in the evening for a refined atmosphere. I particularly liked the area with bookshelves lining an entire wall.

The restaurant has both a seasonal menu (a la carte) and a tasting one that comes with different pairing options: aguas frescas, craft beer or wine. To enjoy the latter, you need to budget around 3 hours and 1,900 pesos. I tried the seasonal menu. The mole coleto with prawn was exquisite and I do recommend it. The mole, with its rich combination of cacao, almond, and chile, provided a complex yet harmonious flavour profile that paired wonderfully with the delicate saltiness of the prawns. It could also be prepared with chicken. For those unfamiliar with mole, the dish has a quite unique, intense taste, so I recommend approaching it with an open mind - it’s a bold choice and one that will likely surprise your palate. Coleto means from San Cristobal. My dessert was the classic crème brûlée with orange on top, and it was everything you want in a perfect one: creamy but not heavy with a thin caramelized crunch on top, with the orange bringing freshness and balance.

The service is impeccable, and the staff were prompt and courteous.

It all left me...