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Wood Fired Concept in Mexico City

By Angelo Rivas,


An idea originally “cooked” in Buenos Aires, Argentina, is brought to Mexico City with a focus on a wood-fired kitchen and a garden ambiance, present not only in the space but also in the dishes. Chuí brings the concept while chef Rodrigo Vázquez uses Mexican ingredients and flavors in contrast to the restaurant’s older Argentine sibling.


Vázquez spent a long time working in different Argentine hotels, then moved to Bocas del Toro, Panama, where for nearly four years he helped shape a luxury hospitality project, before finally arriving in Mexico City to give continuity to Kenyi Heanna’s (Chuí’s executive chef) project with vegetable and fermented ingredients.


Photo Credit: Courtesy Chuí
Photo Credit: Courtesy Chuí


It was an opportunity to bring the Chuí concept to Mexico, but not as a carbon copy—and Vázquez seized it. Although the Argentine concept has got a recommendation by the Michelin guide, it is expected to have the same success in Mexico City.

The team makes their own sauces, ferments, and baked goods daily. The wood-fired oven anchors the space, producing smoky focaccia made from sourdough each morning, a ritual that gives the restaurant its unmistakable aroma.



Photo Credit: Courtesy Chuí
Photo Credit: Courtesy Chuí

Signature dishes are both familiar and transformed. The avocado dish with kimchi and cashew-based leche de tigre carries Mexican flair with added chili heat. The mushroom rice, earthy and umami-rich, has quickly become a guest favorite, while the Basque cheesecake has been reimagined with green tomatillo and jalapeño sauce.

Recently, weekend brunches have developed their own dedicated following at this garden-inspired restaurant, with open-air dining, rustic wood, and greenery that blur the line between inside and outside.


The ferments, the sauces, the sourdough bread, the local ingredients, and the wood-fired cooking emphasize the philosophy. It is not a vegetarian-driven place; rather, it is a food concept that avoids animal proteins.


It sounds simple, but it is profound: small plates that invite curiosity, dishes meant to be shared, and a kitchen that thrives on craft.


Photo Credit: Courtesy Chuí
Photo Credit: Courtesy Chuí

Part of the success of this restaurant is that the Argentine 

Ivo Lepes is also part of the partnership and oversees the drinks program at Chuí. The wine list reflects the freshness of the dishes. It prioritizes Latin American producers and favors fruit-forward, unoaked wines that highlight the overall philosophy; rarely do wines exceed 1,000 Mexican pesos. This deliberate choice makes them an ideal match for the layered but approachable flavors of Chuí’s menu.


Photo Credit: Courtesy Chuí
Photo Credit: Courtesy Chuí

For Lepes, pairing is not about intimidation but about enhancing conviviality. There is even a Mexican wine made especially for them: Hint Latino, a dry rosé from Querétaro, fruit-driven to pair beautifully with the plates.


The Spirit of Chuí

Ultimately, Chuí in Mexico City is not a replica of Buenos Aires but an evolution. It brings the same garden ethos—a sanctuary in the city, where flavors are meant to be shared—while weaving in the fire, spice, and creativity that define Mexico’s capital. For Lepes, it is the perfect canvas to merge tradition with reinvention.


Chuí Orizaba 34, Roma Norte, 06760, Ciudad de México, CDMX, Mexico

Hours: Daily from 1 pm to midnight and on weekends starting 10 am for brunch

Reservations: Available via OpenTable or on Instagram @chui.mx.



Angelo Rivas is a sommelier and journalist with 25 years of experience in the field of wine.

Photo Credit: Courtesy Angelo Rivas
Photo Credit: Courtesy Angelo Rivas

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