Home Style Mexican Food

People socializing at a bar or restaurant with warm lighting and modern decor

Using local, seasonal organic produce from the areas surrounding Mexico City, from farm to table, chefs Anita Pereyra and Jonathan Rodríguez share their journey and experiences through dishes where the ingredient takes center stage.

They celebrate the rich cultural heritage of Mexican cuisine through family traditions inherited from their grandparents and parents, who passed down the identity of their roots, reflected in every dish.

Among our main objectives is the mission to promote local and responsible consumption, helping producers continue cultivating with love and responsibility.

We offer a seasonal menu based on the agricultural changes of each season.

Two seafood tostadas topped with diced vegetables and microgreens, served on a blue plate with a lemon wedge.

Organic Mexican farm-to-table restaurant with an Omakase experience

A blue plate with two small tacos topped with shrimp, garnished with edible flowers, cilantro, and diced vegetables, accompanied by a lemon wedge.
A blue plate with two small tacos topped with shrimp, garnished with edible flowers, cilantro, and diced vegetables, accompanied by a lemon wedge.