Tarántula

For all the hype, Tarantula isn’t another elusive bistro. Emmanuel Peña and Cristina Arreola (Parametro Studio) built it as an homage to their hometown of Monterrey. Around a hundred flour tortillas are made by hand each day, filled with slow-braised beef, charred onions, chicharrón salad. During the fashion and art months, you still need a dialed-in F&B connect to get a table. It’s made the French see Mexican food differently. Even with offers for bigger spaces and new projects, Peña stays in the kitchen with just a sous-chef at his side.