La Banderita

The Little Flag known locally as La Banderita. It is the local way to enjoy Tequila or Mezcal and so named for it’s green, white and red tri-color replication of the Mexican flag. Three shot glasses, the first with fresh lime juice, the second with Union Mezcal, and the third with St. Regis sofrito were set before us. We then proceeded to toast our arrival in Mexico and sip from left to right, repeating the process until the three glasses were empty. Tempting as it was to have a second, it was time to depart for dinner.

Blue Cheese Ice Cream

This magnificent ode to blue cheese was presented to me in St. Louis, MO at Harvest, a relatively new restaurant. He served blue cheese ice cream as an amuse bouche, but several of our party refused to taste it. The mere concept of cheesy ice cream was too much for them, and it blew their mind.

Pujol – Mexico City

Chef Enrique Olvero of Pujol is labeled as the founder of molecular mexican gastronomy, or the godfather of nuevo mexican cuisine because of the impressive list of chefs that have worked with him and then achieved success in their own right. Regardless how you choose to describe him, one thing is certain. The ambiance, food and service is deserving of the 13th best restaurant in the world.