"This tasting menu restaurant has existed in several different iterations under a number of different chefs in its tenure, but its current setup, under chef Jose “Lalo” Camarena, has introduced an exciting new era for República. On past visits, a reinterpretation of higado encebollado (liver and onions), painted rich veal liver over brioche checkers, brightened with serrano pepper gel and pickled onion. Parcels of fish told the story of the Battle of Puebla, incorporating French and Mexican culinary traditions, as an alternative to the deterritorialized margaritas and tacos eaten on Cinco de Mayo. Menus change often, but a through line true of República since its opening date: Every dish arrives with context, be it historical, agricultural, or personal." - Maya MacEvoy, Thom Hilton, Janey Wong
