Kitchen 6, the KiwiFav of the week

Medium rare or well done? With or without ketchup? We all have a different favorite hamburger, and there are countless elements that can accompany a hamburger: the type of meat, the bread that wraps it, the sides, and even the sauces we prefer to accompany them. In this universe, anything goes, and it entirely depends on what you like most, because hamburgers are a dish created simply to make us happy with every bite. This KiwiFav is dedicated to my favorite hamburger joint: Kitchen 6. It is the gastropub of chef Rodrigo Carrasco, where he expresses his passion for meat, long cooking, beer, and good times with friends. It started in Colonia Condesa, Mexico City, and now they have a new branch in Pedregal, where they also make sourdough pizzas in collaboration with chocolatier Mau Montiel. The Pibe, a sirloin hamburger with chimichurri, manchego cheese, and Argentine chorizo, was the first one I tried at Kitchen 6, and over these ten years, it has continued to surprise me with new combinations and styles, always ensuring the quality of all its ingredients. Try La Taquera, made with lamb al pastor, La Gabacha, with mac & cheese and bacon, or the one they prepare with a touch of beer. Some of the house classics are the K6 fries with 6 sauces (my favorite: the four cheese one), the milkshakes, and their varied selection of craft beers. Follow the project on kitche6mx!