![Facebook]( "Recensione")
It's entrance is humble and unassuming so we almost walked past it. It was the bowl of water with floating flowers at the door and the pine needles on the entrance floor that pulled us in.
The wait staff was attentive and explained the menu then the chef came out to describe the process. She is, I think, from the Chamula area, studied culinary arts in DF, then worked in some great restaurants before coming 'home to Chiapas' to open this place.
We ate there twice in three days (Christmas they were closed); once for supper and again for breakfast before leaving SCdlC.
For breakfast we had the atol amargo, a fruit plate with an orderly row of thinly sliced papaya, strawberries, and cantaloupe topped huge blackberries, sesame seeds, and a blue flower, quesadillas with regional cheese and puntas de chayote, a rich chicken stocked soup with a pouched egg, hand made corn tortillas and dreamy Mexican chocolate.
I am a traveling Texan and I don't know what Chapanecos eat but this lady chef's blend of authenticity and modern touches gave me a delicious glimpse.
Amazing restaurant with authentic mexican food and interior.
Would highly recommend!
El mejor restaurante de comida tradicional chiapaneca en San Cristóbal. Un verdadero deleite probar la comida de la chef Claudia.
Felicidades porque de verdad pudimos probar Chiapas y sus sabores más sutiles y perfectos gracias a su cocina.
An error has occurred! Please try again in a few minutes