TACO OMAKASE IN POLANCO: MEXICO IN seven COURSES
may 1 to May 31
Taco Omakase is a seasonal experience at Mestiza Polanco: Mexico in seven courses, presented as a guided journey, with an additional dessert at the end. Seven guest chefs each sign one course, offering a distinct interpretation of the Mexican taco in a sequence designed to take you across Mexico through technique, identity, and flavor.
Taco Omakase IN MEXICO CITY: MEXICO IN Seven COURSES
Taco Omakase is experienced as a sequential tasting. The table doesn’t “choose dishes”: it follows a journey where each step changes technique and flavor profile — embers, confit, comal, mole, hoja santa and glaze. The service is guided so the journey has rhythm and a well-rounded finish: Mexico told from the kitchen, course by course.
6 courses served in sequence
Journey through techniques and regions
Guided table service
Available only may 1 to May 31
GUEST CHEFS: SEVEN INTERPRETATIONS OF THE MEXICAN TACO
Seven guest chefs present their interpretation of the Mexican taco within a sequential tasting. Each participation adds technique, experience and a unique flavor perspective.
ENID VÉLEZ
Executive chef at Círculo Mexicano and selected Best New Chefs 2023. Has worked in Puebla, Oaxaca, Querétaro and Mexico City.
VICENTE TORRES
25+ year career with Jacques Maximin, Martín Berasategui and Alain Senderens. Earned 1 Michelin star in Spain.
SEAN GRUNDEY
Trained at Ritz-Carlton and Michelin-star kitchens. Technical and precise cuisine.
RODRIGO SÁNCHEZ
Chef of Sendero at JW Marriott Polanco. Identity-driven cuisine.
ALEJANDRO DEL ÁGUILA
Founded five restaurants across Mexico. Luzia in Polanco among his flagship projects.
CHRISTIAN DELGADO
Executive chef of Mestiza and Taboo restaurants. Cuisine blending northern fire, sea freshness and Mediterranean flavors.
ALEX CUATEPOTZO
He was part of the kitchens of Óscar Rito, Enrique Olvera and Martha Ortiz; he has taken his gastronomy to several countries and currently leads Arango and Alesia Mediterráneo.
TACO omakase MENU IN MEXICO
Across seven courses, processes and ingredients that define Mexico appear: zarandeado embers, carnitas-style confit, comal, coffee mole, hoja santa and a piloncillo glaze finish. Each course changes the flavor profile for real contrast.
