Mexican culinary traditions highlighted through seasonal menus in Mexico City

Various culinary initiatives in Mexico City are celebrating Mexican heritage through specialized menus. At the National Museum of Anthropology, Chef Alberto Molina of Sala Gastronómica has introduced a special menu inspired by the traditions of Santa Rosa Xochiac for the Day of the Dead. The restaurant, which functions as an extension of the museum, utilizes research from anthropologists and traditional cooks to blend ancestral recipes with contemporary techniques.

In a separate collaboration, the restaurants Samos and Nicos have launched 'Sabores Míos,' a fusion menu available at The Ritz-Carlton Mexico City. Developed by chefs Nayeli Caballero and Gerardo Vázquez Lugo, the menu reinterprets family recipes using seasonal ingredients. Featured dishes include duck enmoladas with Oaxacan black mole, octopus tacos with chicharrón, and various traditional desserts such as rustic corn cake with mezcal cajeta.