Onion, mussel juice and sherry jelly
Boulevard de la Luz 777, entre Camino Santa Teresa y Paseo del Pedregal, Mexico City
Chief reason to visit: It’s worth voyaging outside Mexico City’s gastronomic centre for a meal at Sud 777, where chef and co-owner Edgar Nuñez delivers his take on Mexican cuisine, extracting the best from simple ingredients.
A few words on the chef: Nuñez squeezed in training in France and stages at El Bulli and Noma before joining Sud 777 as executive chef in 2008, still in his 20s.
What’s the vibe? In keeping with the social chef, Sud 777 has a pre-party atmosphere with a super cool dining space and several rooms.
Typical dishes: The menu is divided into sections such as ‘liquid and green’ with cold garden soup and raspberry salad; and among the main courses are Korobuta pork ribs and cod with ashes sauce, artichokes and zucchini.
Philosophy: Nuñez is passionate about local produce and discovering the origins of his ingredients, which led him to create Lo Dirás de Chía, a fruit and veg shop in Condesa neighbourhood. He also has Kokeshi by Sud 777, an offshoot serving Asian cuisine within the main restaurant, and Jacinta, a more informal Mexican restaurant in the capital.
What else: Nuñez founded the Mexican Food Trucks Association and his Barra Vieja and Burger Lab projects are two of the most successful in Mexico City.