MEXICO CITY FRIENDS
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Lucho Martínez
Montserrat Garza
Bernardo Galindo y Alejandro Zárate
Elena Reygadas
07/21, Los Angeles
This dining experience introduced natural elements as tools that connect us with the earth and acknowledge where our food comes from. Showcased and designed as a seated and edible installation.
Each Mexico City chef collaborated with Ananas Ananas to bring their interpretation to what it means to deconstruct the fine dining norm, connect with and become one with the food you eat.
The dinner took place in Los Angeles, CA. Inside what was previously a Buddhist temple, now known as Mystic Dharma. The building was cleared out many years ago but the architecture and original hand paintings still remain.
Each Mexico City chef collaborated with Ananas Ananas to bring their interpretation to what it means to deconstruct the fine dining norm, connect with and become one with the food you eat.
The dinner took place in Los Angeles, CA. Inside what was previously a Buddhist temple, now known as Mystic Dharma. The building was cleared out many years ago but the architecture and original hand paintings still remain.

















LUCHO MARTÍNEZ
Em Rest
Vol. 1, July 10th
Lucho Martínez is the chef and owner of Em Restaurant in Roma Norte, Mexico City. His kitchen is free flowing where he interprets and highlights seasonal products with an everchanging menu. His cooking style brings together the rich complexity of Mexico with the simplicity of the Japanese culture.




















MONTSERRAT GARZA
Cucina
Vol. 2, July 17th
Montserrat Garza is the chef and partner of Cucina in Roma Norte, Mexico City. Raised in Andalusia, Spain she draws her inspiration from family recipes and her Mediterrenean roots. Her cooking speaks to the simplicy of using few ingredients with outstanding results.
















BERNARDO GALINDO Y ALEX ZARATE
Campo Baja
Vol. 3, July 24th
Partners and chefs at Campo Baja in Roma Norte, Mexico City, Bernardo and Alejandro’s work is the result of sustainable fishing and honest preparations. They have the first restaurant in Mexico City that brings the “fishing field” cooking concept to the table.

























ELENA REYGADAS
Rosetta
Vol. 4, July 31th
Elena Reygadas is the owner and chef of Rosetta in Roma Norte, Mexico City, ranked as the 9th best restaurant in Latin America. It has an emphasis on Italian techniques with Mexican ingredients. Elena believes in eating as a social act based on the idea of sharing. Her cooking style was evolved by her always being curious to try everything and not being afraid of the unknown.