Some of my favorite restaurants in Mexico City are the ones that take traditional Mexican ingredients and turn them on their heads. For instance, Mexicans have traditionally eaten amaranth grain as a sort of sweet snack. But why not take amaranth and use it in a savory dish? Heck, why not go the other direction and take a quesadilla and roll it in sugar?
It’s surprising how few Mexico City restaurants veer in this type of direction. They’re either entirely traditional, or Mexican-French, or Mexican-something-else. Nothing wrong with those things, but it can be an absolutely inspiring experience to dine in a place that opens your mind a bit.
Charro in Condesa is exactly this type of restaurant — creative and fun, and playing with the boundaries of what exactly we should consider as Mexican food. The restaurant opened in December on Vicente Suarez street, under the direction of chef Daniel Ovadía.
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