The chips were light and crispy with a slight saltiness and sweetness of the corn. The guacamole was bright and acidic, which worked really well on the chips. The tomatillo salsa was sour, but that was just it. It lacked complexity and did not contribute to the flavor of the guacamole either. The middle salsa was great, with intense savory notes from the onion and slight spiciness from the chiles. It was the most interesting and complex salsa out of all of them, and it added the flavors that the guacamole was missing. The habanero salsa was spicy and sour. It lacked savory notes and depth, instead being too predominantly spicy. Overall a very interesting dish with a lot of variety, though not all of the salsas were amazing. 9/10
The chip was a good background to the fish and aguachile, although the flavors were simple and lacked depth. Only the fruitiness and acidity of citrus were detectable. The fish also lacked its own flavor, rather just acting as a way to soak up the flavors of the aguachile. Overall this dish could have been a lot better and the flavors were too simple. 5/10
The pork was so tender and smoky, and the pineapple complimented it well with the sweetness. The onions and lime provided a bit of a refreshing contrast, and the tortilla held everything together well. It was soft but not flaking, and it absorbed the juices of the meat. The best taco I have ever had. 10/10
The crust was charred and crispy, which was a nice contrast to the soft cauliflower inside. The mole was sweet and rich, but it lacked complexity. It was simply the flavor of the chocolate and did not have any herb or spice flavors. The salsa underneath added some complexity with sourness, but the dish needed more salt and complexity in general. This was disappointing because mole is supposed to contain all these different ingredients, but this lacked the complexity of a good mole. 5/10
The pork was so tender and fatty in a way that it fell apart while not being dry. Unlike some other braised meats, the pork stayed juicy and soft. It also absorbed a lot of flavor from the braising liquid and the onions and lime added a refreshing note. The tortillas were warm and soft, and the chili oil added a touch of further complexity and spice. The pork was the star though, and it was amazing. 10/10
While the grits were full of flavor and the shrimp was blackened really well, the truffle was a major disappointment. It was low-quality truffle put in just to mark up the price of the dish, and because of that it made the dish disappointing. 6/10
This was a very interesting dessert because it was sweet from the corn and cream, but there were also savory and umami flavors from the cheese. It was a mix of many flavors and was very complex, but I didn’t like it very much. This one is just personal preference, but something about it was weird. 4/10
The shell on top starts disintegrating the moment I ate it, but it maintained its crispiness. The mango granita was sweet and fruity, and the creaminess of the ice cream paired so well with this. The shell was also slightly spiced and added more refreshing notes to the dessert. It was overall a very satisfying and refreshing end to the meal. 9/10
Final review: This place had some really authentic and delicious Mexican dishes, but some of the dishes were subpar. The tacos were great, and the idea of every dish having corn is interesting. However, I’m not sure if it lives up to the Michelin-star standard because I can think of a few restaurants without a star that are more deserving of a star than this restaurant. The food was too inconsistent for a Michelin-starred restaurant. 7/10