North America Chevron. Mexico Chevron. Mexico City Chevron. For the past three years, post-pandemic, the excitement for Mexico City and its expansive dining scene sees few signs of slowing down. Michelin stars are now being anointed, in a somewhat haphazard manner. And an exciting nuevo-retro taqueria moment is in full swing, with rotating spits of al pastor in different shades and proteins.
The saturation of dining options may mean that there is more mediocrity than before, but bad meals are still few and far between. Read our complete Mexico City travel guide here , which includes:. This gallery has been updated with new information since its original publish date. Through an arched door, Lina emerges as warmly lit corridor with drop-down ceilings and a cozy, intimate feel, all blond wood, white walls, beige brickwork and pendant lighting.
The bar anchors the space on the left and long, open kitchen showcasing a wood fire grill and the cooks in clean, white aprons hovering over dishes.
The vibe is homey but elegant. The menu follows the rhythms of the season and what local farmers are growing. Fish, vegetables, and salads shine. Most dishes are based on classic presentations like salad, ceviches, and grilled meat, for example, but always with a gentle creativity and beautiful plating. A caesar salad is reimagined as a sultry dip for sparklingly fresh lettuces, radishes and herbs.
The fish is draped in a corduroy-esqe ribbing of green mango and cucumber. A boy choy kissed by carbon with macadamia nuts and green curry. For the meat-n-potatoes eater, there is a delicious, albeit straightforward, steak, grilled to mid-rare and flanked by a fan of avocado. Quirky and interesting without being overwrought, Lacorazza's culinary mind is creative and thoughtful.
