Together with producers from Teotihuacán, Xochimilco, and Huasca, we are moving toward a 'farm-to-table' model. We cook with pasture-raised animal proteins, sustainably sourced seafood, and pesticide-free fruits and vegetables. Through the local, we engage in a dialogue with the global. As a collaborative platform, we build together by sharing through culinary residencies.
Two chefs, whose practices represent distinct approaches to contemporary cuisine and naturally dialogue with the spirit of the season, will take over the restaurant to present a one-night-only experience.
This fall, we are presenting a series of one-night-only dinners in conversation with the current exhibitions An Obsession with Flowers and Hacer Lugar.
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