Em uses known ingredients, with deep roots, in unconventional ways. From the heat of kitchen, to the speed of service, huitlacoche becomes a small tart with Ocosingo cheese; cactus, in a broth made out of fish bones; escamoles, in small round croquettes with a dash of serrano. Our kitchen is the result of a long and dedicated process: is it the influence of different techniques, national and international, in the attempt of establishing a signature. The selection of the best product is merely the beginning of our creative process, is it a point of departure that leads us to unusual decisions, that end in dishes with soft yet intense flavours, shot and long-lasting, new and known. Em is not a type of kitchen, it is an inquiry of its own style that seeks excellence.