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)