Malix — Restaurant in Mexico City

User Chef's Creativity is great when it matches the taste however in Malix the combination of igredients way were off the taste palet. Wagu stake tartar served with dry seaweed did not work , since seeweed was way overpowering the wagu beef. Duck with mole another culinary missuderstading . Two ingreidients are are taste but where fighting with seach other in the plate. Every dish has smoked flavor to it which is a bit of repetition and it felt that restaurtnat just got a new toy tourch and was useing on all the plates. over all inctead of WOW the expereice was more so WHY? . The taste insted of beeing balance werre fighting with ehach other in the plate. More so desert was not only sad to look at , but sad to eat as well. As in art world where is a saying first know the rules before braking them and it seems the chef did not d great job in understading each ingredient distiques character before pairing them . Can you fix the grammar and the sentace structure ChatGPT Chef's creativity is impressive when it aligns with taste; however, in Malix, the combination of ingredients and their preparation methods missed the mark on the palate. Wagyu steak tartare served with dry seaweed did not work, as the seaweed overpowered the delicate flavor of the Wagyu beef. The duck with mole was another culinary misunderstanding; while the individual ingredients were flavorful, they seemed to clash on the plate.

Every dish featured a smoked flavor, creating a sense of repetition that gave the impression the restaurant had acquired a new torch and was using it on every plate. Instead of eliciting a "wow" factor, the overall experience left one wondering "why." The taste, rather than being balanced, felt like a battle among the ingredients on the plate.

Furthermore, the dessert was not only disheartening to look at but also lacked appeal in taste. In the art world, there's a saying: "first know the rules before breaking them," and it appears that the chef did not do a great job in understanding the distinctive character of each ingredient before...

I don’t usually post a review unless it’s a very good or very bad place. Unfortunately, I felt this place was a scam. We asked the waiter for a tequila recommendation and trusted him. When the check arrived, it was MX$495 each! This is like US$29 per tequila. As a Mexican in Mexico, I felt SCAMMED! These prices are like NYC-London, etc., for a tequila with ice (I will compared it more with cocktail places). We paid the check and talked to the manager, as we ended up paying over US$600+ for 5 people with small plates (they were good but nothing you wouldn’t find elsewhere).

I added the review in English because, unfortunately, very few Mexicans can afford to pay these prices. Also, the quality was just okay.

The manager and the waiters had no opinions. Sadly, I’m sure their salaries do not benefit from the scam prices.

But we learned: next time, ask the price before trusting any waiter. We were not expecting it to be cheap, but for me, it was just a...

Food was hit or miss. I had: the grilled lettuce (OK); trout with celeriac, pak choi, and green beans (good, but the pak choi was too bitter); and the chocolate "mousse" with mandarin and loquat jam and melissa cream (inedible ... and it was $230!). I took one taste of the melissa cream, which was dusted with something yellow that tasted awful, then tried to move it all out of the way to find the "mousse". The dish was 70% melissa cream. The "mousse" underneath looked like runny pudding and had bitter chunks of mandarin rind in it. I had one small taste of that and wanted to throw up. I sent the rest of it away, and I had to ask them to take it off my bill, which they did. i absolutely love chocolate mousse, so this was disappointing. And it left a literal bad taste in my mouth. The house made pomegranate kombucha was tasty, but unfortunately I had long finished it...