Atla
Deserted on a frigid and snowy morning but excellent as always and worth making the trek for.
arctic char and farmers cheese tostada
ranchero eggs
Ko
Very belated and a bit sad in retrospect as this was my last visit to the Ko bar before the space was renovated. I will eventually catch up to the new space and menu (which is awesome) but I loved the old one as well.
Contramar
This was an absolutely perfect first stop upon arriving in Mexico City. We muddled through ordering and ended up with a perfect lunch.
Hanky Panky
I do love a hidden bar. I won’t share many details to respect their wishes to keep the place secret. But the entrance was indeed challenging to find and the drinks great.
Pujol
As this was my first trip to Mexico City I did not visit the old Pujol so I can’t really compare. But I absolutely loved everything about the design of the new one. And I loved everything about this dinner which has easily been one of the highlights of my year thus far. Some of these were not necessarily super intricate dishes but they were delicious. Fantastic octopus and maybe the best cauliflower dish I have ever had. And why isn’t steak always served with a side of guacamole and a hot pepper? The mole was all that it was advertised to be although admittedly I decided that mole isn’t my favorite thing in the world (but if it was this is certainly the best out there).
street snacks
octopus, habanero ink, ayocote, veracruzana sauce
cauliflower, almond salsa mocha, chile de árbol
wagyu, fennel seeds, herb guacamole
mole madre 1257 days, mole nuevo
nicuatole
churros
Atla very quickly became one of my favorites of the year and seemed like the perfect stop for dinner before an early flight to Mexico City.
arctic char tostada
nopal salad
chicken enchiladas
steak tartare chile relleno
I have to admit that I just wasn’t as blown away by Cosme as everybody else in NY and beyond seems to be. Maybe it was just overhyped and my expectations were too high. The space is comfortable and service was quite good. But overall it was just ‘good.’ After ordering one cocktail that was far more ice than cocktail, I switched to wine. The chicharron and hamachi were good, but I’ve had far better versions elsewhere. As someone who favors more savory desserts I did quite like the husk meringue but it certainly wasn’t the prettiest to look at. I went back to re-read the NYT review and do find it interesting that it contained an Estella analogy as its the other NYC restaurant that I think is extremely overhyped and I completely disagree with all of the accolades it has received. But I guess you can’t love everything.
Chicharron, radish, cilantro, avocado, hot sauce
Sliced raw hamachi, fermented serranos, fish sauce, black lime
Smoked raw sepia, salsa mexicana, avocado
Duck carnitas, onions, radishes salsa verde
Husk meringue with corn mousse
iwillmakeualist 