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Sud 777

Mexico City

Bringing traditional, plant-forward Mexican recipes into the limelight

On the Pass

Edgar Núñez Magaña

Tell me about the chef: 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 vibe? True to Nuñez’s personality – friendly, sociable and always keen to engage – the restaurant has a party atmosphere. The clean-lined space is split across several rooms, each one feeling intimate.

And the food? The tasting menu changes monthly and includes an exotic melange of dishes, including delicate bowls of nixtamalised beetroot with shavings of seaweed and white truffle; black cod served with a roll of cucumber and coriander, rice vinegar and yellow mole; and ash-infused colado-style tamales with poblano chilli. Flavour profiles run wild with dessert: think lychee with aloe vera and raspberry. The extensive tasting menu comes with optional wine pairing, or a juice and infusion selection.

More of his food: In addition to Sud 777, Nuñez also leads Jacinta, a more informal eatery in the city. He also founded the Mexican Food Trucks Association, and his Barra Vieja and Burger Lab projects are two of the most successful in Mexico City.

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