One of my favourite Mexico City hangouts is La Opera, a historic restaurant famous for its sopa de tortilla, red velvet booths and frescoed ceilings pockmarked with bullets fired by Pancho Villa in 1914. The Mexican revolutionary was apparently offended by the opulence of the venue, with its hand-carved walnut bar shipped from New Orleans, and fired off a few rounds to express his displeasure.
I can’t help but think he’d be more supportive of the latest trend shaping Mexico City’s food scene – a determination to showcase homegrown produce in new, innovative ways. Davide Preziuso, Andaz Mexico City Condesa’s executive chef, is particularly excited about the current passion for sustainable seafood.
