“Chef Eduardo García changed CDMX gastronomy with his farm-to-table approach — the menu changes daily based on seasonal suppliers. Over a decade in, it remains essential for understanding the new Mexican cuisine.”
Order this
🍽️ Blue crab tlayuda with black beans and Oaxacan quesillo
Perfect for
Worth the Wait
#mexicano#farm to table#bistró#temporada#clásico CDMX#michelin
