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I swear if there were thai food vending machines, you would wait 10 minutes for the food to drop.

Cool stuff we’re seeing and placing inside our faces.

Mole dish, which Pujol is famous for, uses 2 different moles that is simply picked up with a tortilla. The first is earthy and wracked with umami is reserved for more than 5 years. The second, layered on top, is piquant but light, really fresh, citrus-y, nutty. A triumph.

The Executive Culinary Commitee of Berglind Labs is tasked among other things with international research. This highly rigorous process requires, obviously, travel and the needs of the organization brings us this week to Mexico City.

Highlights, insights, thoughts and mustations: 1st stop Quintonil. An amuse bouche of a puffed taco with avocado cilantro and chicatana ants.

Second dish salad – JV says slimy is an underrated. texture – slimy cocktails?

Favorite thing to eat? Seared Mamey, caviar, honey creme fraiche – amazing

Drink – activated Charcoal in paloma negro. Will investigate futher.

Went to 50 Mils – well regarded bar in 4 Season- Billy the kid used rye fat washed in an old fashioned.

Encountered tequila washed in coconut at Licoreria Limantour. Best bar of the first day.

Went to Teotihuacan – which is amazing – and after went to a restaurant which served Escamole – fermented ant larvae. This was not a good idea. This I cannot recommend.