The soul of this menu lies in the invisible: prolonged boilers, respect for the time of comal, and the depth of the seasoning of heritage. I have not modified the DNA of the flavors; I look for the complexity of the sofritos, the exact point of the acidity and the nixtamalization technique that defines our identity. The taste evokes the collective memory: that “know in Mexico” that is only achieved with the deep knowledge of grinding and fire.

Flavors of bridge to the past, the presentation and the inputs are a look to the future. We introduce contemporary ingredients, underutilized local products, sustainable harvesting techniques to expand the boundaries of the palate.

Esencias Urbanas is born from the intersection between asphalt and milpa. The name reflects the identity of contemporary Mexican cuisine: a gastronomy that, although consumed in the heart of the metropolises, keeps alive the DNA of its rural communities, its ancestral techniques and its native ingredients. It is an invitation to rediscover Mexico through a cosmopolitan look, where luxury does not reside in the importado, but in the purity and technique applied to the local product.