Chef

Christopher Barnum-Dann

"Final savory course of the @cdmx tasting menu. I was really excited to come back to sac and make green mole. Usually they are non seasonal but here, right now is the best time for mole verde. Shout out to @alexmarshalljackson For the shroomage!! Braised and seared beef tongue, mole verde, miatake mushroom basted with brown butter and pinenuts, poached carrot, crispy shallot, pea tendrils and blossoms. @laughingduckfarm #eatthegrid"

"Third course of the @cdmx menu. The absolute best bite of the entire trip. By julian the great!! 3rd pic. Al Pastor. @ranchollanoseco pork tenderloin in al.pastor, avocado mousse, twice wood fired pineapple, cilantro powder, pickled pearl onions, pineapple chicharron. @laughingduckfarm @produceexpress #tacos"

"Second course of the #cdmx menu. "Street food" left to right. "Elote" baby golden beets, chili de arbol mayo, fried cricket powder. Papas locos. Dried shrimp and potato croquette, huitlacoche hollandaise, leek ash. Camaron, mango and chili marinated prawn, black bean puree and cilantro. @riverdogfarm #cantstopwontstop"

"Soooooo excited!! First course of the #cdmx tasting menu. Ceviche al tun Grilled and lime salted tuna, fire roasted red onion puree, lime and lemon gel, fried peanuts, bitter greens, fresh chick peas. @aldonsleafygreens #theartofplating"

"One of the favorite plates for the @champagnemariecopinet dinner. @laughingduckfarm salad burnett. #midtown"