Edgar Alan Peña Acosta
On the pass: One of Mexico’s prodigal sons, chef Edgar Nuñez toured the globe cooking at some of the world’s finest restaurants – including Noma and El Bulli – before returning home to create Sud 777, where he applies the techniques learnt on his travels to Mexico’s humble, indigenous ingredients.
What’s the setting? True to Nuñez’s personal vibe – friendly, sociable and always keen to engage – the restaurant has a party atmosphere. The clean-lined space is split across several rooms that each feel intimate.
Typical dishes: The tasting menu changes monthly and includes an exotic melange of dishes, including oyster with bone marrow and artichoke; black cod served with cucumber, coriander and peanuts; and guanciale (a variety of smoked Italian pork) with green peas. Flavour profiles run wild with dessert: dragon fruit and sage, lemon and gin, then smoked tea with pepper, chocolate and orange.
What’s the 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 the 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.
If you’re thirsty: The extensive tasting menu comes with optional wine pairing, or a juice and infusion selection.
What’s more? Nuñez founded the Mexican Food Trucks Association and his Barra Vieja and Burger Lab projects are two of the most successful in Mexico City.