Carmela y Sal

Many define Gabriela Ruiz's cuisine as a concert, and it is not only because her menu is divided into preludes and interludes, or because some of her dishes are inspired by songs, in the stories of her childhood in Tabasco and in her professional training in kitchens all over the country, but also because each ingredient is like a note that, when added to the others, harmonizes beautifully into a superb taste. Imaginative cuisine not only in her recipes, but also in the name of her dishes and in her descriptions – see"La zanahoria fea” (the ugly carrot). A chef of stories and memories who indulges us both during mealtime and with her classic and creative cocktails.