Filigrana — Restaurant in Mexico City

After two years without visiting Mexico, my first stop in Mexico City was Filigrana in Roma Norte. I had dreamed for a long time about trying Chef Marta Ortiz’s food ever since I learned about her restaurant Dulce Patria back in 2011. I always said that as soon as I could return to Mexico, I would go — and I finally did. Filigrana means “fine, delicate work made with care,” and that’s exactly what this experience was — a meal created with love, art, and imagination.

I came to meet some friends I hadn’t seen in two years, and we all decided to try the six-course tasting menu. While waiting for them, I started with La Charra Brava, a cocktail made with jackfruit pulque, guava cordial, tequila, lemon, and habanero bitters — fresh, tropical, and playful. One of my friends ordered the agua de horchata con mango, creamy and full of flavor. Later I also tried another cocktail made with tequila and gin — I don’t remember the name, but it was seductive and complex, strong but delicate at the same time. It made my skin crawl (in a good way).

Before we decided what to eat, we shared the Guacamole Filigrana with habas, insect salt, and tostadas de maíz martajado. It looked like a small garden in a bowl — colorful, beautiful, and full of texture.

The first course of the tasting menu was Tortitas de papa con queso ahumado y salsa amarilla luminosa, small potato cakes with smoked cheese in a bright yellow sauce — smooth, warm, and elegant.

Then came the Ceviche Vampiro, one of Marta Ortiz’s signature dishes from Dulce Patria, made with fish, mango, sangrita, and chamoy. It was stunning, both to see and to taste — sweet, spicy, and tangy, like Mexico on a plate.

The next dish was Tamal frito de setas with queso de hebra, guajillo sauce, crema de rancho, and queso fresco — crispy outside, soft inside, and rich in flavor. Comforting but artistic.

After that, a delicate white fish wrapped in bok choy leaf, served over a smooth green sauce. The fish skin was crispy and delicious — this dish felt like nature and elegance together.

Then came the Pollo con mole, the highlight of the entire experience. The server poured the sauce right at the table, and the aroma filled the air — deep, rich, and beautiful. It was one of the best moles I’ve ever had in my life, and it came with a small bowl of arroz rojo — humble but perfect, with carrots cut into tiny flowers. It took me back to my childhood.

Before dessert, we had a palate cleanser — sorbet de pitaya con polvo de hierbabuena — fresh, colorful, and perfectly balanced.

Dessert was two small plates: a chocolate ganache on top of a cookie, with edible chocolate “mirrors,” and a citrus and chile pasilla sorbet. One was rich and smooth, the other light and bright. Both were delicious and creative.

At the end, they brought a wooden ferris wheel filled with little dulces mexicanos: jamaica jellies with Colima salt, amaranth-chocolate squares, and mini Glorias wrapped in colorful paper. It actually turned by hand — so playful and full of joy! It made everyone smile.

Even the artisan breads were special — one shaped like a moon and filled with black beans, another shaped like a little horse filled with guava and cheese.

To finish, I ordered a café de olla with guava cream — warm, sweet, and topped with soft cream that I couldn’t resist licking off the cup. It was the perfect ending.

Overall, Filigrana was not just a meal — it was a celebration of colors, flavors, and feelings. Each dish was like a poem, and even though Chef Marta Ortiz wasn’t there that day, her soul was in every detail. This is not an ordinary restaurant — it’s an experience that...

After having visited most fine dining restaurants in ciudad de México (not naming names), THIS IS IMO THE BEST RESTAURANT IN THE CITY…

Martha Ortiz does it again. After having done it consistently each time. I came here with the nostalgic longing one has for an old lover, in this case Dulce Patria, her beloved restaurant in Mexico City which shut down during the pandemic. I felt like I had been lost in the dessert for the last 5 years, wondering without direction and looking for the oasis that only Martha’s food could provide. If I sound biased, I am. Dulce patria was my favorite restaurant (like in the world) but with this admission comes the knowledge that my expectations were so fantasized and high after 5 years that I doubted I would be able to leave satisfied. Nonsense. I rushed to order one of her aguas frescas in this case horchata with chile color. And all of a sudden the pandemic was gone and the good old days of Dulce Patria were back. Although the setting has changed to a modern designed building that is interesting in itself, the essence of Ortiz’s cuisine remains. The open quesadilla, the pozole with recaudo and the beef tongue were sublime. The desserts were not to be missed either but I won’t ruin the surprise. What I love about MO is that she is able to present a perfectly executed traditional recipe in the most aesthetic plating and with the highest culinary technique without losing any of the authentic taste. My grandma’s kitchen done by Alain Ducasse. But who’s that when you’re dining with Martha Ortiz??? I will also add that on a casual Tuesday night, she was at the restaurant at 9pm, making sure everything coming out her kitchen was memorable. And it for sure was. Service was on point. Music was well selected. Read some bad comments, not sure where these people are dining but I regularly visit 2 and 3 Michelin star restaurants to give some perspective to my taste palette. And I don’t think those stars mean much most of the time, but what I can say is that this restaurant could go tête à tête with any and all of them, any given Sunday. Martha, you make me proud to be Mexican. I hope I can eat in this and all your restaurants. Repeatedly. Doesn’t deserve a star. Deserves a...

"Thank you! You are the best" read the note our eight-year-old daughter wrote the server in Spanish after dining at this Michelin star restaurant. As an aspiring restaurant owner, our daughter was inspired by the decor, service, food, and drink. Everything was flawless. Her parents agree. After dining here during Holy Week in 2025, here's our experience.

1. Food: Literally every dish was superb from the starters (guacamole, potato croquettes, and tropical tuna ceviche) to the main (beets and the steak) to the dessert (corn cake and coconut flan). The combo of flavors popped in every dish and came out beautifully plated. The guacamole in particular is the best we've ever had.

There are a few food surprises throughout like the sweet and savor breads that came out in shapes of the sun and a horse before the main course. At the end, a whimsical plate of Mexican candies came out on a cake platter with the bill.

2. Drink: The cocktails and wine list are perfect. So much so that it will set you up for a dilemma on which to order. If you like a little more sweet, order the Tequila Dulce Pastria. It's refreshing too! I also ordered a glass of the Mexican Sauvignon blanc. It's sweet, but very unique and tasty.

3. Service: It was divine from start to finish. Even when we got up, someone was there to pull back our chair. Timing of the courses was spot on. Service is attentive and friendly.

4. Space: It's gorgeous with quirky murals inside, green tile, plants/a tree, red brick, and more. Your eyes wander for...