A sophisticated dessert that plays with salty-savory and sweet notes. The cheesecake base uses creamy camembert cheese, creating a tangier, less sweet version of the classic. It's paired with a vibrant guava compote that adds tropical brightness. A surprising finish to a meal that honors both European and Mexican traditions.
Tips from diners
The cheese-forward dessert pairs beautifully with a cup of strong espresso or an herbal tea
The guava compote's tartness balances the creaminess of the cheesecake
Perfectly fried salt cod croquettes with an impossibly light, airy interior. The béchamel base is enriched with quality bacalao that has been properly desalted and shredded. A crispy golden crust contrasts beautifully with the creamy center. Served with a light aioli.
Tips from diners
Eat immediately while still hot and the exterior is at maximum crispness
Great as a starter or shared among the table
Widely cited as among the best in Mexico City, this caesar salad showcases restraint and quality. The dressing balances anchovy, garlic, and acid without overwhelming the romaine. Homemade croutons provide textural contrast, and the cheese is freshly grated tableside. A masterclass in simplicity.
Tips from diners
Request parmesan to be shaved tableside for maximum freshness
The dressing can be prepared with less anchovy if you prefer a lighter touch
Pristine oysters arrived at the table with a house-made habanero mignonette that balances heat with acidity. The bright spice complements the briny sweetness of the shellfish perfectly, showcasing Chef Escobosa's understanding of balance and ingredient quality.
Tips from diners
Arrives on ice; best consumed immediately to enjoy the ideal temperature and texture
The habanero mignonette is also available with other raw preparations if you prefer
A gorgeous dish of creamy, melting rice infused with squid ink and enriched by a deeply flavorful seafood stock. Tender squid is cut into perfect rings and clams provide bursts of brininess. The rice maintains a slight resistance while still achieving the perfect creamy consistency, a technique requiring precision.
Tips from diners
The squid ink gives a subtle, elegant flavor rather than overpowering the dish
Pair with a crisp white wine or light rosé to complement the seafood
A perfectly cooked duck breast with a golden, rendered skin and a rosy, juicy interior. It's paired with seasonal vegetables and nutty farro, creating a dish that demonstrates Chef Escobosa's understanding of French technique applied to Mexican ingredients. The plate is finished with a subtle sauce that doesn't mask the quality of the protein.
Tips from diners
The duck is cooked to a perfect medium-rare; if you prefer it more cooked, request it when ordering
Allow the plate to rest briefly before cutting into the breast
A simple yet luxurious preparation that allows the quality of the sea urchin to shine. Creamy, buttery uni rests atop warm, freshly made brioche that has been lightly toasted. A whisper of fleur de sel and a turn of black pepper complete the plate. This is ingredient-forward cooking at its finest.
Tips from diners
This dish is a celebration of freshness—quality uni is essential, so Chef Escobosa sources meticulously
Enjoy immediately; uni is best consumed when just brought to the table
Chef Fabiola Escobosa, formerly of Ignacio Mattos' acclaimed NYC restaurants, brings her refined sensibility to this intimate Juárez bistro. The concise menu changes daily to highlight the freshest seasonal ingredients sourced from local markets. Each dish balances European technique with the flavors of Mexico. Reservations essential.
Reservations are essential; book well in advance through OpenTable as tables fill quickly. Cana is consistently among the hardest reservations in Mexico City.
The menu changes daily based on market availability, so expect different dishes each visit. Ask your server about the day's specials and recommendations.
First seating is at 5:30pm and the last reservation is at 10:30pm. Plan accordingly, as this timing favors an unhurried dining experience rather than quick turnovers.
The wine list is thoughtfully curated with selections that pair well with seasonal dishes. The sommelier is knowledgeable and enjoys making recommendations based on your preferences.
Chef Fabiola Escobosa personally oversees the kitchen and occasionally emerges to greet diners. This intimate, chef-driven restaurant rewards visitors who come with an appreciation for seasonal cooking.
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