09/24/2026
Blue corn tortillas on the comal, meat on the plancha, and a woman who’s been doing this longer than most of us have been cooking. This is Mexico.
No measuring. No hesitation. Just repetition built into muscle memory. Crema over chorizo and carnitas, greens piled on.
Sauce ladled on expertly. Every order gets the same attention.
Watch the hands.
Tostadas, two ways. Both with shrimp, but both very different from each other.
Cold, bright, acidic. Aguachile de camarón, shrimp cured in lime and chile, nothing in between us and the ocean.
The colour, the texture, the flavour. Every time we’re touring Mexico we’re reminded by how simplicity is always, always the best.
