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NEWEsquina ComúnThere might not be a more exciting restaurant in Mexico City right now than this clandestine restaurant, which requires reservations via Instagram for one of its eight weekend lunch and dinner services. You don’t learn the address of the location, on a rooftop terrace in La Condesa, until your spot is confirmed. Crafted by chef Ana Dolores, the contemporary menu of seasonal dishes, such as chorizo croquettes and wild-mushroom fideo (vermicelli), is worth the extra effort. Fideo GordoYoshigei Nakatani, grandfather of chef Eduardo “Edo” Ramirez Nakatani, invented the soy sauce–kissed fried peanuts known as cacahuates japoneses, one of Mexico’s favorite snacks, after emigrating from Japan in the thirties. The younger Nakatani is carrying on his family’s legacy at this udon shop in the Roma…
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