Mexican

Coming Up

Modern Mexican cuisine here is built from precision, structure, and a close read of the canon. Training at Noma gave Mexican a formation that sharpened those habits, but the through-line is broader: reverence for tradition, and the discipline to reframe it without flattening it. That balance—memory, technique, and control—is what gives the work its edge. Since 2008, Mexican has been founder and owner of Sud 777, a restaurant that has held its place in the conversation around contemporary dining. The work there keeps ingredients central while treating Mexican cooking as something that can be polished, expressive, and still recognizably itself. In 2016, Mexican became chef co-owner of Comedor Jacinta, carrying that same language into a different room with the same clarity.

Where They Are Now

At Comedor Jacinta in Mexico City, the cooking is direct: modern in form, grounded in Mexican identity, and measured in its handling of tradition. The restaurant reads as a compact statement of the chef’s approach, with ingredients kept in view and style kept in check. Mexican’s line—“It's a Mexican place, cool and with style.”—does the work plainly.

In Their Words “It's a Mexican place, cool and with style.”

Honors

One Michelin star for Sud 777 marks the standing of the restaurant and the discipline behind it. In Mexican’s case, the recognition sits inside a larger practice: Mexican cuisine handled with rigor, elegance, and a clear sense of personality.