Corn, beans, peppers, mezcal and grasshoppers - chapulines - are part of Oaxacan gastronomy in the same way as tamales and seven varieties of mole sauce. Celia Flori and Fidel Méndez’s restaurant turns all these emblems of the region into showstoppers: grilled cheese with lettuce, cactus, onion, roasted tomatoes and grasshoppers; grilled marinated pork served with fried beans and grilled onions; prawns in a corn and coconut crust; or even plates of mole with rice.
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