3 Mexican restaurants that are making waves in the United States

The Mexican cuisine knows no borders. It has become a protagonist on the world stage and is one of the most preferred cuisines in the United States. On this occasion, we have compiled 3 Mexican restaurants that are making a lot of noise in the United States.Maíz 64Located on 14th Street in Logan Circle, one of the liveliest neighborhoods in Washington D.C., Maíz 64 pays homage to Mexican cuisine by highlighting the importance of native corn in our culinary culture.Of the 220 existing corn variants, 64 are endemic to Mexico, which is why this number was chosen to complement the name of this emblematic restaurant that seeks to showcase traditional preparations based on corn abroad.The corn used in the restaurant comes mainly from three states in the Mexican republic: Oaxaca, Tlaxcala, and Estado de México. Once in the restaurant's kitchen, the corn kernels are nixtamalized and ground to create different types of dough that will give rise to memelas, tortillas, tostadas, and other corn delights.The culinary proposal of the restaurant, led by the young Mexican chef Alam Méndez, integrates modern techniques and traditional flavors to highlight our culinary heritage in each dish. A'VerdeLocated in the third largest city in the triangle formed by the picturesque counties of Wake, Orange, and Durham in North Carolina, A'Verde Cocina + Tequila Library aims to showcase the culinary versatility of Mexico City. A'Verde is a high-end Mexican restaurant that, in addition to offering authentically Chilango flavors, includes lesser-known regional specialties and completely new dishes inspired by the Japanese heritage of acclaimed Mexican chef Katsuji Tanabe. Corn also plays a significant role in the gastronomic proposal of the chef, who is also a creator of Mexican-Kosher cuisine and a star chef on the shows Top Chef Boston and Top Chef Mexico, as he imports Mexican corn to nixtamalize and grind in-house, thus offering handmade tortillas of the best quality in his restaurant. It is worth noting that A'Verde boasts the largest collection of tequilas and mezcals in the southern state, making its cocktail offerings a must-try for all lovers of these two Mexican spirits. PancitaLike the best things in life, Pancita arises amid uncertainty, chaos, and the pursuit of something better amid adversity. This gastronomic project was born in the small kitchen of the home of Mexican-American chef Janet Becerra, who, like millions of people around the world, saw her professional and personal life come to a halt due to the pandemic.In the midst of the pandemic, chef Janet Becerra began selling her creations among friends, but the word of mouth was so effective that Pancita soon became a trend in the so-called Emerald City.The young chef, who had a stint at Pujol in Mexico City, seeks to evoke the flavors of home, so her thematic pop-ups range from tetelas, tlacoyos, empanadas, tostadas, aguas frescas, and desserts that remind second and third-generation Mexicans in the United States of their childhood. Although the chef does not import corn directly from Mexico, she uses the varieties of heirloom corn available in Seattle, nixtamalizes them, and grinds them at home to offer an authentically Mexican culinary experience.Whether they are a reference in traditional Mexican techniques, showcase the versatility of our country's cuisine, or evoke flavors that can be found throughout Mexico, these 3 interpretations of Mexican gastronomy are elevating our culinary heritage abroad.