"Focused on sustainability, traceable ingredients, and mindful eating — with little interest in creating vegetable-based substitutes for meat — chef Onna Ferrer brings regional, animal-free cooking from Oaxaca, Central Mexico, and Veracruz to the southern CDMX neighborhood of San Angel. The restaurant draws on those regions for fresh aromatic herbs like pápalo, quelites, and hoja santa; seasonal produce like squash blossoms, huitlacoche, and heirloom corn; and other crucial aspects of the milpa agricultural basket. Order the plantain molotes stuffed with huitlacoche in guajillo sauce, the green enmoladas with acoyote beans and pumpkin seeds, or the hoja santa tetela with Oaxacan mole and plant-based cheese. Na Tlali also has a small shop with organic produce and plastic-free products to stock your fridge and pantry." - Natalia de la Rosa
