This is how restaurants will open in CDMX

The adaptability of human beings is amazing. The adaptability of Mexicans is even more so. The new reality is already peeking out, and from here, everything looks a bit strange. We are in a world where we can love each other, but not too much; where we can go out, but not too much; where we can hug from a distance and try to gesture with our eyes, even though the face mask wants to keep our faces still. In this bizarre today, restaurants are opening up soon. The boldest ones barely heard the twelve chimes of July first and they were already lifting the metal curtain as a sign of victory. We survived, they seemed to shout. Others will not be as lucky... We will no longer see or taste them again.Yes, we can go out now. With the new reality on our shoulders, but finally with restaurants open. Like the rest of us, restaurateurs are trying to adapt. Some have also had to adjust to the excessive commissions from delivery apps that significantly cut into their profits. But this is slowly coming to an end. It is ending for farmers with surplus products piled in boxes. It is ending for waiters and cooks who longed to put on their best clothes to do what they do best: serve people without a user, real flesh-and-blood people. It is ending for cash registers tired of waiting. This doesn’t happen overnight: the wheel of the economy must start turning. Now. Again. Please.Restaurants are reopening, and with the neon lights on and the buzz of a good conversation, the possibilities of birthday petit comité celebrations, escapes after fatigue, or inventing the black thread with a zucchini during the week are opening up again. And although it won't be easy, there is hope. Chef Víctor Zárate from the restaurant Madre Café, in Roma, told me that he trusts that his terrace, where fresh air flows freely, will make his loyal clientele return feeling safe. Still, he will reduce the capacity of the tables by 70% as a precautionary measure and will make a 10% reduction to the menu.Chef José Miguel García from Barraca Valenciana has implemented all kinds of safety measures, such as mats with quaternary salts at the entrance, sanitizers for the floor, or partitions with menus attached so that people don’t have to touch anything. It may not be easy, but the magic lies in resilience. For Víctor Zárate, the closest case is that of his father, a tamale vendor based in Tepito, who thanks to his son's good reputation was able to market his tamales on social media – by the way, they are amazing and you must try them! – and secure an income despite the difficulties. For Juan Pablo Ballesteros, the restaurateur behind the legendary Café Tacuba and Limosneros, resilience lies in trying to adapt with a good attitude: even without music, even with face masks, showing our best face.The safety measures I have seen out there for the reopening of restaurants are very variable. Some are using acrylic booths, while others are only using masks and face coverings for all employees. According to the guidelines from the Mobility Secretariat, tables must be staggered, in a zigzag, and groups cannot be larger than four people – sorry for you, fifth friend who didn’t talk to us much. Smoking will be prohibited even in restaurants with extractors. Moreover, places with terraces can operate with up to 40% of their regular capacity, while small and enclosed places can operate with 30%. We must demand this and take care of ourselves.Is there a certain nostalgia in the air for what we were, for what we are? Does social distancing make us sensitive? Maybe, but it is the only thing that can continue to save us. Hugging from a distance, talking from a distance, eating from a distance makes us more or less free to finally go to our favorite taco place, fonda, or table. Freedom is worth it. Reactivating the economy is worth it too. This Sunday, forget about me for a bit, cook, this Sunday eat out.