"Husband-and-wife team Mexican chef Eduardo Ortiz and Brazilian chef Luana Sabino met while working at New York’s Cosme, before deciding to create their own project in São Paulo. In an unfussy but elegant space dominated by natural materials (wood, leather, and wicker), they combine Mexican recipes and techniques with local Brazilian produce. Some highlights are the soft shell crab with chicatana ants mole and palm heart (a ubiquitous local ingredient) and a version of tres leches with foam made from cupuaçu (a native fruit)." - Rafael Tonon
Metzi
