James Beard 2018 semifinalists Ricco Torres and Diego Galicia are determined to bring centuries-old gastronomic traditions into a contemporary lexicon—and mijo, do they succeed. Now in a new, larger dining room in Southtown, Mixtli serves dinners that spin tales of Mexico on a plate. Since the menu changes every quarter, we can’t tell you what to expect, but our meal took us from petite huitlacoche-scented rolls with house-made butter to an edible landscape with a sweet corn cake and an Aztec-inspired chocolate snake. Along the way: smoked yogurt, seafood barbacoa with seaweed salsa, and a medallion of Ib rico pork with a peanut-forward mole. Note that dining is by prepaid ticket only (except in the bar, where a limited menu serves walk-ins).
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Diego Galicia and Rico Torres make magic in their tiny kitchen.