Xokol Antojería Restaurant
This small restaurant which can receive 28 people has become one of the most important restaurants in Mexico. Its mission is to cook with Mexican products using ancestral techniques, with Creole corn being its star ingredient. Upon arrival at this exquisite restaurant you will be welcomed as in the indigenous communities, with a glass of water and an omelette accompanied by grain salt and sauce. Here there are no strong dishes or early stages since the whole menu is derived only in salty and sweet and everything has corn in one of its presentations.