“Oaxacan Chef Olga Cabrera extends her love for corn and national cuisine to this space dedicated to atole. She currently offers eight versions of this preparation, but she says she has 19 on her list, since she will change them according to the season. One of the topics that Olga and her team let visitors know is that: 'atole, more than a drink, is a food.'"

“This space honors the traditional kitchens in many of the homes in Mexico, but especially in Oaxaca. La Cocina de Humo pays tribute to the legendary past, the one that traditional cooks, like Thalía, have not let die.”

“Since 2017, the Javier Marín Foundation has been dedicated to the task of creating a Cultural Center, in the emblematic Yarn and Fabric Factory of San Pedro. Michoacán is infinitely rich in folk art and Mexican cuisine. The lines of work of this new space for knowledge and creativity will be art, design, and food culture. It's a beautiful space that seeks to encourage research, creation, production, registration, and promotion of objects created by artists and artisans.”

"Agustín 'El Güero' Del Río and his wife, Mrs. Nena Oropeza, started a simple and unpretentious food business based on the Mexican diet: meat, beans, tortillas, and salsa. Thanks to their work, that small barn has become a gastronomic reference in Michoacán, promoting Mexican food, but especially that of Michoacán.”

“A store with a beautiful and very delicate selection of Mexican designers. Jewelry and accessories made in Mexico. They have some divine rugs from Taller 8 in Teotitlán del Valle, candles, and a mezcal bar that they just opened, delicious. One of the stores in Oaxaca with the best curatorship and knowledge of its pieces. They provide a very deep explanation of how each piece is made, who made it, who is involved and if there is any artisan intervention.”

“This place is a delicious project. A restaurant in the center of the city of Oaxaca that is committed to tradition. I ate a party mole, one of the best moles I've ever eaten in my life. And there was another one with ground chicatana sauce, the giant ant, a very delicious dish. The best in Oaxaca.”

“In addition to loving eating in the street markets of Mexico City, Masala y Maíz is my favorite restaurant in Mexico City. It is a restaurant with a platform of resistance, activism, gastronomy, and art that seeks to push changes in the industry. A restaurant that always puts the voices, experiences, and needs of the workers at the center of the business.”

“Empathy Store is a store that I love. They have Mexican and Latin American designers. It's one of the stores that has the most dedication to presenting art, graphics, and fashion with the best that there is in Mexico and Latin America.”

“A good month to visit Guadalajara is during the International Book Fair in November, and one of the best restaurants I've ever been to is Xokol, an antojería from chefs Xrysw Ruelas and Óscar Segundo. They go all over the country looking for only seasonal ingredients. We tried some wonderful mushrooms, as well as one of the most beautiful tortillas I have ever seen, with a pre-hispanic seal. A feast in the manner of the ancient Mexicans. And their drinks are wonderful. Pure enjoyment.”

“Another space that I really like and that I think is one of the most important examples of 20th century architecture in the world. It is made by Diego Riviera and Juan O'Gorman. It is this space that Rivera created in order to show his pre-Hispanic art collection, in addition to his own art, and also donate it to the people of Mexico through a trust. Now there is an expansion with different spaces that are activated through workshops, exhibitions, and sound festivals."