Absolutely stunning meal in a cenote inspired space. The food is reminiscent of haute cuisine Peruvian gastronomy but with a distinct yet approachable Japanese charm. Truly a must watch restaurant as Chef Masao Andres leads the new kitchen. I would not be surprised to see a Michelin accolade headed their way in a few short months!
Made a reservation for dinner and had the set menu consisting of ten courses. The first four courses were small starters, followed by five dishes and a dessert with coffee or tea. The dishes were interesting and tasty in general, showcasing various traditional Mexican staples. Highlights of the menu included the mole negro sauce with it's highly complex and rich flavor profile; the quesadilla which was savory, meaty and cheesy, perfectly cooked with tender pulled pork and crispy grilled cheese on the edges of the tortilla; and the chicken mole blanco, though I wish there was more of the sauce to pair with the chicken. The ceviche was pretty decent with the contrast between the hot chili and the cold granita but it was a bit too spicy for me. Overall a pretty tasty meal and the staffs were helpful with explaining the dishes.
Loved the innovative cuisine and the careful execution of each dish by a chef who clearly knows traditional Mexican cooking but wants to push this in new directions with Japanese ingredients. I loved every dish, especially the mole sauce served as a solo dish. Pairings with tequila and mezcal were exquisite.
I had high hopes for this restaurant based on the rave reviews and its unique take on Mexican-inspired cuisine, but unfortunately, my experience left me feeling a bit disappointed. The venue itself is small, with a cozy decor that seats fewer than 25 people. Despite the intimate setting, it took a while for us to be acknowledged, even though there were only two tables occupied at the time.
The drink menu is fairly simple, with a small selection of tequilas. I ordered a nonalcoholic sangria, which ended up tasting nothing like a sangria at all—more like an overpowering licorice concoction. I sent it back, but still ended up being charged for it, which felt a bit off.
It seems like the restaurant is aiming for a fine dining experience, perhaps even targeting Michelin recognition, but there were several service missteps that hindered the experience. Staff dropped utensils and dishes throughout the meal, and at one point, an appetizer was dropped on the floor before it even made it to our table. They did bring me the original plate, along with a separate dish for the missing appetizer, but the overall lack of attention to detail in service was noticeable and detracted from the upscale vibe they seem to be going for.
As for the food, it started off strong but lost momentum in the middle of the course. I wasn’t a fan of the shirako dish (though that’s just a personal preference, as I’m not used to that ingredient), and the queso fundido tacos were a bit too heavy on the cheese—an extra tortilla for each person would have been a helpful balance. On the flip side, the pozole was fantastic and truly enjoyable.
In the end, I can’t say I was blown away given the price point and the overall experience. The food showed potential, but the service and some of the dishes didn’t quite hit the mark. I’d consider returning, but only if there are some improvements in both the service and consistency of the dishes.
We decided to try Ethica after seeing it on the Michelin guide website. We had a great experience! Our servers explained the contents of each dish. Being from Southern California, we are quite familiar with Mexican cuisine, but even this tasting menu had indigenous items that we were not familiar with. I was impressed with the research the chef(s) put into designing the menu. Of our options, my favorite was the tamal—when I took a bite, I really had a Ratatouille moment where I felt like I was home. I also really enjoyed the arroz a la tumbada. This was a new dish to me, and I enjoyed the crunchy bits.
My only advice for prospective patrons is to clarify with the staff if you are doing the tasting menu vs. tasting menu + drink pairings. When we made our reservation, we opted for tasting menu only. During our meal, the staff started bringing out drinks with each dish, and we were too shy to clarify that we did not sign up for the wine pairings. Maybe this got lost in translation, I’m not sure. Overall, we still enjoyed our experience, but if you are not prepared to pay the extra price for the pairings, I suggest to be adamant about this.
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JP Mercado
2 meses agoAbsolutely stunning meal in a cenote inspired space. The food is reminiscent of haute cuisine Peruvian gastronomy but with a distinct yet approachable Japanese charm. Truly a must watch restaurant as Chef Masao Andres leads the new kitchen. I would not be surprised to see a Michelin accolade headed their way in a few short months!
Barry
4 meses agoJAN 2026
Made a reservation for dinner and had the set menu consisting of ten courses. The first four courses were small starters, followed by five dishes and a dessert with coffee or tea. The dishes were interesting and tasty in general, showcasing various traditional Mexican staples. Highlights of the menu included the mole negro sauce with it's highly complex and rich flavor profile; the quesadilla which was savory, meaty and cheesy, perfectly cooked with tender pulled pork and crispy grilled cheese on the edges of the tortilla; and the chicken mole blanco, though I wish there was more of the sauce to pair with the chicken. The ceviche was pretty decent with the contrast between the hot chili and the cold granita but it was a bit too spicy for me. Overall a pretty tasty meal and the staffs were helpful with explaining the dishes.
James F
7 meses agoLoved the innovative cuisine and the careful execution of each dish by a chef who clearly knows traditional Mexican cooking but wants to push this in new directions with Japanese ingredients. I loved every dish, especially the mole sauce served as a solo dish. Pairings with tequila and mezcal were exquisite.
Kim
1 año agoI had high hopes for this restaurant based on the rave reviews and its unique take on Mexican-inspired cuisine, but unfortunately, my experience left me feeling a bit disappointed. The venue itself is small, with a cozy decor that seats fewer than 25 people. Despite the intimate setting, it took a while for us to be acknowledged, even though there were only two tables occupied at the time.
The drink menu is fairly simple, with a small selection of tequilas. I ordered a nonalcoholic sangria, which ended up tasting nothing like a sangria at all—more like an overpowering licorice concoction. I sent it back, but still ended up being charged for it, which felt a bit off.
It seems like the restaurant is aiming for a fine dining experience, perhaps even targeting Michelin recognition, but there were several service missteps that hindered the experience. Staff dropped utensils and dishes throughout the meal, and at one point, an appetizer was dropped on the floor before it even made it to our table. They did bring me the original plate, along with a separate dish for the missing appetizer, but the overall lack of attention to detail in service was noticeable and detracted from the upscale vibe they seem to be going for.
As for the food, it started off strong but lost momentum in the middle of the course. I wasn’t a fan of the shirako dish (though that’s just a personal preference, as I’m not used to that ingredient), and the queso fundido tacos were a bit too heavy on the cheese—an extra tortilla for each person would have been a helpful balance. On the flip side, the pozole was fantastic and truly enjoyable.
In the end, I can’t say I was blown away given the price point and the overall experience. The food showed potential, but the service and some of the dishes didn’t quite hit the mark. I’d consider returning, but only if there are some improvements in both the service and consistency of the dishes.
Elaine Villena
1 año agoWe decided to try Ethica after seeing it on the Michelin guide website. We had a great experience! Our servers explained the contents of each dish. Being from Southern California, we are quite familiar with Mexican cuisine, but even this tasting menu had indigenous items that we were not familiar with. I was impressed with the research the chef(s) put into designing the menu. Of our options, my favorite was the tamal—when I took a bite, I really had a Ratatouille moment where I felt like I was home. I also really enjoyed the arroz a la tumbada. This was a new dish to me, and I enjoyed the crunchy bits.
My only advice for prospective patrons is to clarify with the staff if you are doing the tasting menu vs. tasting menu + drink pairings. When we made our reservation, we opted for tasting menu only. During our meal, the staff started bringing out drinks with each dish, and we were too shy to clarify that we did not sign up for the wine pairings. Maybe this got lost in translation, I’m not sure. Overall, we still enjoyed our experience, but if you are not prepared to pay the extra price for the pairings, I suggest to be adamant about this.