Mixtli

In Southtown, Mixtli treats Mexican cooking as a subject that can sustain a whole evening of exploration. Chefs Diego Galicia and Rico Torres build changing tasting menus around places, periods and cultural connections. The restaurant’s cloud motif describes that movement from one theme to another. The MICHELIN Guide highlights the same interest in storytelling, together with an open kitchen and an intimate dining room.

The current published theme, “Del Levante a México,” examines the relationship between Levantine migration and Mexican food. The restaurant places masa, tamales, aguachile, moles and salsas alongside references to sesame, herbs and other Eastern Mediterranean ingredients. The subject is therefore more specific than a general claim of fusion: the kitchen frames the menu as an interpretation of cultural exchange within Mexican culinary history. Its themes change, and a dish from an earlier menu should not be treated as a standing fixture.

For the diner, the important choice is whether to commit to a guided progression. Mixtli is suited to an occasion where the menu itself is the main activity, and where the table wants to follow the kitchen’s argument from one course to the next. Its wine program adds another dimension, with The Cellar giving particular attention to Mexican producers. This is an opportunity to approach Mexican cuisine through a researched theme, giving the chef’s sequence more space than an à la carte meal would normally allow.

Sources: Mixtli: concept, current menu and service · Mixtli: tasting menu · Mixtli: wine program · MICHELIN Guide: Mixtli