Lorea y Oswaldo Oliva presentan Humo, menú que enciende la gastronomía mexicana

Chef Oswaldo Oliva presents “Humo,” a new culinary season at Lorea restaurant that uses smoke as the central element to explore Mexico’s cultural roots through a narrative of fire and territory. The menu breaks traditional structures, focusing on hand-held starters, mineral-rich vegetables, precise seafood techniques, and a choice of meat dishes for a robust finale.

Originally published by Dónde Ir.