How Chefs in Mexico Are Inspired by Japanese Flavors | Eater
"A tiny six-seat tasting-menu bar in Oaxaca City led by a chef raised on Oaxacan staples, offering sophisticated, minimalist plates that fuse local ingredients with Japanese techniques. Sample dishes have included chilacayote ramen with translucent pumpkin noodles in a seaweed broth topped with edible flowers; a kampachi fish-belly taco marinated in adobo extract, wrapped in Mexican pepper leaf and served with an avocado-and-cactus salad; and bluefin tuna sashimi finished with grasshopper chile paste and a touch of black beans. The food emphasizes texture, herbal flavors, and careful technique, reflecting a deliberate blending of regional Oaxacan traditions with Japanese flavors rather than straightforward imitation." - Nili Blanck
Eater
