CUISH
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As much as you say, the flavors here come directly from the families of the two young owners and cooks: from Oaxaca to one from Michoacán for the other. And they don't do fusion, if they're in fashion across the country: the card rolls the list of dishes by specifying in which gastronomic culture our papillae will be dives. The choice is impossible because all the dishes are watering: corundas or chalupas? a different and diverse moles from Oaxaca and Atapakua from Michoacán? Unless you choose for the famous caldo caldo to fish or shrimp… Anyway, everything is to be accompanied by a mezcal or, better still, rum from Uruapan: .
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