The most interesting thing coming out of CDMX right now

The most interesting thing coming out of CDMX right now isn’t a single “it” ingredient, it’s the return of texture and fermentation that actually tastes alive — pulque, smoky salsas with rough edges, desserts that lean salty instead of sugary. You can already feel U.S. restaurant menus inching away from polished little luxury bites and back toward food that feels messy, regional, and meant to be shared over a long table.