Mixtli

MEESH-LEE, MIX-TLI / has the variant form MEX-TLI: Aztec spoken word for cloud.

The Cloud

To define Mexican cuisine is impossible. Mexico is as diverse as it is vast. Within its borders lie rocky mountains, humid jungles, arid deserts, and endless coasts: a stark diversity that forced each region to develop uniquely rich cultural and culinary histories.

Like clouds, our menu travels from place to place offering a tour in Mexican gastronomy. If the state has a border with the ocean, we start our trek on the coast and work inland, bringing dishes specifically from that region or state. After each season, the cloud travels to other lands and we begin again.

It is our mission that you fall in love with Mexico.

Our current menu: VERACRUZ

Veracruz is separated from inland Mexico by the Sierra Madre mountains. Veracruz is a place of contrasts, where 500 miles of wet, tropical coastline bleed into snow-capped mountains.

Hernán Cortés arrived in the region on April 22, 1519 where he established the eponymous city as the land's main port of entry. During the colonial era, many goods going in or out of Mexico passed through it, and nowhere else did the Spanish have such a strong impact on the local cuisine.

Veracruz is Mexico's top producer of cattle, citrus, and various sea foods. The state benefits from a year-round growing season, meaning great ingredients are never far away. Yucca flowers, green beans, and heart of palm are just some of the diverse ingredients cultivated here. It's the birthplace of vanilla, once upon a time cultivated exclusively by the Totonacs, ancient keepers of the orchid's secrets.