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.*
El Bajio and the Central Highlands
November 8 - January 31
El Bajío and the Central Highlands lie at the heart of Mexico, where valleys and volcanic plains bridge the mining north with the bustling markets of the capital. The region spans Guanajuato, Querétaro, Aguascalientes, Michoacán, San Luis Potosí, Hidalgo, Estado de México, Zacatecas, and parts of Jalisco and Puebla. For centuries, it has been a crossroads where Indigenous, colonial, and mestizo traditions converged to shape the very essence of Mexican identity and cuisine.
This land has long sustained Mexico. From its soil come wheat, maize, beans, fruit, and maguey—crops that have nourished generations and fueled the mines, ranches, and convents that marked its history. The Otomí, Purépecha, Chichimeca, and Nahua peoples established early systems of agriculture and trade, laying the foundation for a culinary landscape later transformed by Spanish settlers who brought wheat, livestock, and new methods of baking, fermenting, and preserving.
What emerged was a profound exchange—Indigenous ingredients and traditions reimagined through European influence, giving rise to the diverse, layered flavors that define the region today.
Winters here are austere yet comforting. Under pale skies and across dry fields, kitchens turn inward. Food becomes warmth: dried chiles ground for guisos of chile colorado, lamb slow-cooked in maguey leaves for barbacoa, squashes roasted over glowing coals. Families gather around stoves and fires, preserving fruit in syrup, curing meat in fat or vinegar, and sharing slow meals that speak of endurance, gratitude, and celebration.
This menu follows those rhythms. It is an homage to the farmers, cooks, and women who gave permanence—and soul—to the food of Mexico’s highlands.
Chefs Diego Galicia / Rico Torres I Executive Chefs
Chef Alexana Cabrera I Chef de Cuisine
Chef Nico Garza I 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.