Please note that our menus can be adjusted to accommodate vegan, vegetarian, pescatarian, gluten free, lacto-ovo vegetarian diets and any topical ingredients can be removed only. We cannot accommodate KETO, true celiac, low sodium, no spice, no sugar. Please inform us about your preference during the reservation process or email info@restaurantmixtli.com as we cannot accommodate the moment your reservation takes place.*

Please find our cancellation policy here.

Del Levante a Mexico

August 15 - October 31

“Del Levante a México” explores one of the most influential yet often overlooked migrations in Mexican culinary history. Beginning in the late nineteenth century and continuing through the first decades of the twentieth, thousands of immigrants from the Eastern Mediterranean, many arriving with Ottoman passports from what are now Lebanon, Syria, Palestine, and surrounding regions, made their way to Mexico. They settled in cities such as Veracruz, Tampico, Puebla, Monterrey, Mérida, and Mexico City, bringing with them not only the languages and traditions of the Levant, but centuries of culinary knowledge shaped by the crossroads of the Mediterranean.

Rather than replacing the foods they encountered, these families adapted them. Mexican ingredients became the canvas upon which Levantine techniques found new expression. Wheat breads and flatbreads flourished alongside corn tortillas. Yogurt, tahini, sesame, bulgur, fragrant spice blends, pickled vegetables, citrus, garlic, mint, parsley, and pomegranate molasses entered kitchens that were already deeply rooted in Indigenous, Spanish, and regional Mexican traditions. The result was not a separate cuisine, but a gradual conversation between cultures.

Perhaps no dish tells this story more clearly than tacos al pastor. Descended from the vertical spits used for shawarmaand döner, lamb was gradually replaced with pork, local chiles transformed the marinade, pineapple was added as a distinctly Mexican flourish, and tortillas took the place of pita. What began as an immigrant tradition became one of Mexico's defining national dishes, a testament to how cultures evolve through exchange rather than imitation.

Our menu follows that same path. Its foundation remains unmistakably Mexican: aguachile, tamales, masa, tortillas, moles, and salsas provide its structure and identity. Yet woven through each course are the techniques, flavors, and sensibilities of the Levant. Toasted spices bloom in warm fat before meeting dried chiles. Sumac and pomegranate lend brightness where lime alone once stood. Sesame, chickpeas, bulgur, herbs, and cultured dairy appear not as novelties, but as ingredients that have lived in Mexican kitchens for generations. Baking traditions, communal ovens, charcoal roasting, and the rhythm of neighborhood bakeries echo through dishes that remain firmly rooted in Mexico.

“This menu is not a fusion of two cuisines separated by oceans. It’s the continuation of a story that has unfolded in Mexico for more than a century, a celebration of migration, adaptation, and the quiet ways immigrant families reshaped the country's culinary identity while becoming part of it themselves.”

Chefs Diego Galicia &  Rico Torres I Executive Chefs   

Chef Alexana Cabrera I Chef de Cuisine   

Chef Steven Hugle I Sous Chef 

Chef Trayton Mizuno I Junior Sous Chef 

Lauren Beckman I Bar Director

Hailey Pruitt I Sommelier*

*Hailey received her certification from the world renowned Court of Master Sommeliers.

*Food allergies are taken very seriously and will always be a top priority.

*Consuming raw or undercooked meat, seafood, or eggs can increase your risk of food foodborne illness.