Most of the food is centreed around Mexico’s most prized ingredient, corn, and is cooked on a large open comal (clay griddle). Expect contemporary riffs on traditional dishes such as fish and green curry served with a tortilla made from blue spirulina, squash flower and beetroot dust. 

Locals stop by in the morning for a Café de Olla, but by the evening it’s a destination bar. Stainless steel shelves are stashed with records and the food is good too: a menu loaded with comfort plates including mortadella sandwiches and truffle fries – perfect late-night bites.  

This bakery, founded by a local pastry chef (who worked in Paris), makes an excellent croissant. But for something quintessentially Mexican, go for the concha (a pillowy sweet bread), paired with a cinnamon coffee. There’s a cosy wooden dining room, but the best seats are on the street-facing terrace out front.  

Set in a former elementary school, the multi-room white space is dedicated to local artists (of which there are many), such as sculptor and ceramicist Alejandro Garcia Contreras,  who has become well-known in the scene for his elaborate, colourful creations.