5 Mexican author restaurants you must know

When gastronomy becomes a form of personal expression, restaurants emerge that, while rooted in tradition, also offer a new repertoire. This is the case with several restaurants in Mexico whose chefs have taken the best of national ingredients and transformed them into world-renowned fine dining menus. Here are five worth visiting, even more so to celebrate the patriotic month. Pujol Currently, the Mexico City restaurant of the famous chef Enrique Olvera is ranked among the top ten in the world according to the World’s 50 Best list by S. Pellegrino. It has reached such fame by working with traditional Mexican dishes in a very different way, but always with respect for tradition. If you go for lunch or dinner, you might encounter dishes like corn with chicatana ant mayonnaise, coffee and coastal chili, or a simple yet perfect mole madre. Esquites Néctar When one is in Mérida, one must go to the market for salbutes, cochinita, and lechón, but it is equally mandatory to go to Néctar. This restaurant takes the Mayan roots of Yucatecan cuisine and elevates them with unexpected dishes such as tempura of recado negro with xcatic chili mayonnaise, lime juice and cilantro, or venison with burnt corn puree, beer onions and honey, grapefruit and sour orange. Panuchos   Manzanilla   If you are touring Ensenada and craving fresh seafood with an authorial touch, there is no other place to go than the famous spot of chefs Benito Molina and Solange Muris. Here you can taste dishes such as grilled white clams with gorgonzola cheese, Iberian fat, and beans, or fried abalone with parsley, soy sauce, and ginger sealed with tomato cream sauce. Clams in their juice   Amaranta Close to Mexico City, in Toluca, is this original restaurant that serves products from the region where trout and pork take center stage. The chefs focus on offering fresh, seasonal products with new flavors and ancestral techniques. You can try poached eggs with nopales in pasilla chili sauce or the tostitaco with pork belly, native cilantro, and radish.   Pork loin Pitiona The cuisine of chef José Manuel Baños is an intense journey through all the regions of Oaxaca, from the valleys to the coast and passing through the Mixteca. Each dish represents an area of the state, and you can find delicious moles and adobos that change with the seasons. To whet your appetite, we’ll tell you that there are tlayudas with chicatana mole, lechón tacos, and lamb with chickpeas. Tlayuda with beans and cheese