Em

This provocative venture by Chef Lucho Martínez uses familiar, deep-rooted ingredients in unconventional ways. Amid the heat and ingenuity of the kitchen, huitlacoche transforms into a small tartlet with Ocosingo cheese, nopal into a soup with fish bone broth, and escamoles into croquettes with a touch of serrano chile. Em's cuisine is the result of a long process, influenced by both national and international techniques. Their selection of the best products is only the beginning of the creative process, a starting point that leads them to make surprising decisions resulting in dishes with both subtle and intense flavors, short and lasting, new and familiar. Em is not just a type of cuisine, it is a pursuit in their own style, one that seeks excellence.