If the idea of eating a fixed menu, bought online with a timed-entry ticket, alongside strangers at a long table in a windowless boxcar gives you pause—well, you’re going to miss out. Recently featured in Food & Wine’s roundup of best new chefs, Diego Galicia and Rico Torres make magic in their tiny kitchen with indigenous ingredients, ancient and modern techniques, and imagination that reflects Mexico inside and out. Then they bring it to your table and tell you all about it. A recent ten-course (with pairings of mezcal cocktails and wine) was themed “Origins,” showcasing original Mexican ingredients from the country’s diverse pre-European landscape. Of note: a cube of Black Angus with honey glaze and ash and a smoky presence of toasted leek strands. From the Central Highlands: riparian-inspired gray potato “rocks” served with trout mousse and roe. Given that the menu floats away like a cloud (which is what Mixli means in Nahuatl) every 45 days or so, your meal will be entirely different. Reservations available online only.
City: San Antonio