Three years after he first opened Malix, chef Alonso Madrigal’s food concept is taking root with recipes prepared using ingredients from local farmers and producers, making clear his commitment to regional sourcing and sustainability.
Malix, conceived and founded by chef Alonso Madrigal, consolidates its position in Mexico City’s restaurant landscape thanks to its sustainable vision of traceability for all the ingredients employed. This is driven by the desire to reconnect diners with the most authentic essences of flavors, by means of original dishes that reconsider the origins of each of their ingredients.
Malix—the name comes from the Mayan word for mongrel dogs—has boosted its offering with a culinary experience that combines traditions and legacies from different parts of the world, yet always maintaining a deep sense of localness. Since its beginnings, through a constant search for the best produce, Malix has brought local cooking to the table. Together with a wide range of growers, farms, market gardeners and cooperatives, who provide the ingredients for dishes that are seasonally adapted to the agricultural cycles, the restaurant offers the freshest and highest quality products.
For Alonso, Malix is committed to providing an authentic flavor that involves the preparation of each one of the elements that goes to make up a dish. This includes experimentation with fermentation processes and making preserves, reflecting a continual process of research and technical improvement that has become his hallmark.
Madrigal’s preparations are influenced by the methods and expertise he acquired during his time in some of the world’s most prestigious kitchens, under the tutelage of renowned chefs such as René Redzepi of Noma and Elena Reygadas of Rosetta, as well as incorporating new experiences that he has discovered during trips made with the intention of broadening his horizons and discovering different ways of working with ingredients.
The menu at Malix, which almost completely changes four times a year, in rhythm with the passing seasons, reflects a commitment to bring the best of the fields to its recipes, with a multicultural touch. Examples include some of the entrees, such as grilled duck dolma or pan con tomate with homemade bottarga.
Among the main courses, the interpretation of magret, made with duck raised in Morelos and accompanied by homemade mole sauce, stands out. Then there are the purple potato and wild mushroom gnocchis, sourced from foraging families in the regional tianguis of Ozumba, which the chef visits regularly every Tuesday. Another standout dish is the grilled salmon trout fillet.
For Madrigal, desserts are a chance to take a unique approach, where sweetness can be expressed in all its nuances. Examples include the crème caramel perfumed with Chinanteca vanilla and Oaxacan rum, the chocolate biscuit with homemade macadamia milk, and the sheep’s cheese ice cream accompanied with a seasonal fruit compote.
Malix, located at Newton 104, reimagines contemporary Mexican cuisine from a perspective of genuine commitment to sustainability, rooted in a profound understanding of the cycles of nature and local produce.
ABOUT MALIX
Located in the heart of Polanco, Mexico City, Malix is a restaurant that celebrates culinary crossovers, focusing on local, seasonal ingredients. Founded in 2021 by chef Alonso Madrigal, Malix offers a menu that is based on support for sustainable agricultural projects and regenerative farming. Malix is included in the Michelin Guide 2024.
ABOUT ALONSO MADRIGAL
Alonso Madrigal is a Mexican chef who has forged his signature style through proposals that experiment with techniques from different latitudes and endemic ingredients from sustainable cultivation. His hallmark draws on his experiences in the kitchens of renowned chefs from Mexico, the United States and Denmark, including René Redzepi, of Noma; Elena Reygadas, of Rosetta; and Ileana Regan, of Elizabeth in Chicago. His first restaurant, Malix, was established as a project where the exchange of ideas and dialogue between talents provide the ingredients for one of the best experiences to be had around a dining table: culinary crossover.
