Unveiling the strategic partnership at the National History Museum in London in November, Mexico’s bestchefs showcased their country’s culinary diversity:

Elena Reygadas – Restaurante Rosetta
  • Flores e insectos (flowers and insects)
  • Ostiones en escabeche (pickled oysters)
  • Persimos y hierbas (persimmons and herbs)
  • Algarrobo y hoja santa (chilli with an aromatic herb)

Diego Hernández – Restaurante Corazón de Tierra
  • Tostadita de pescado ahumado (tostadas with smoked fish)
  • Hinojo, papa y carbon (fennel, potato and charcoal)
  • Papada de cerdo (pork jowl)
  • Cóctel de almeja tipo Ensenada (Ensenada clam cocktail)

Benito Molina – Restaurante Manzanilla
  • Ceviche verde
  • Crujiente de lechon pibil con caviar terrestre (suckling pig with caviar)
  • Tostada de abulon a nuestra manera (abalone tostada)

Luis Feria – Café Cobalto
  • Espresso and cappuccinos

Luis Robledo – Tout Chocolat
  • Tres leches
  • Obleas de cajeta (caramel wafers)
  • Café de Olla (traditional Mexican coffee)