Duo

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It is nine o’clock in the morning on a hot Sunday in Mexico City. There are only a few days of summer before the rainy season begins. Your stomach roars and you are looking for the perfect way to celebrate the coming of the new season. Duo is the answer.

Duo is the combination of salty and sweet, of Estef and David, of Mexico and Switzerland, of white and blue. These two exquisite and passionate chefs have managed to integrate both of their cultures and culinary skills into every detail, resulting in a menu appealing to all the senses. Three years ago, after having worked in several of the best kitchens in the world, they decided to embark on this project in order to remain rooted in their homelands and promote local and conscious food.

On Sundays they offer brunch and during the week they have rich seasonal salads, soups, and baguettes. David is an outstanding baker and it is important to save room for his dessert. Or, instead, eat only desserts regardless of the day or the hour. Try the delicious Pannacotta with figs, raspberries, honey, and cream cheese from cow’s milk or something more wintery like the Nusstorte with walnut and caramel.

The quality of the products at Duo is as excellent as the selection. They have everything from very good mezcal to fresh Oaxacan products. The combination of this fresh local produce with a hint of European seasoning is the basis of their recipes. The molcajeteada sauces and homemade jams are some of their staples.

This cozy restaurant in a beautiful deco-style building on Amsterdam street is the perfect place to host your morning feast. The atmosphere is casual, the place is packed, and there are lines of people coming in. There are several loving couples, early morning friends, and families with children.

Our meal began by calming the Mexican roar with a plate of fresh seasonal fruit: strawberries, plums and rhubarb with yogurt and granola sorbet. As if by magic, you suddenly forget you’re in a megacity of 22 million inhabitants and have the sensation you are eating plums in a meadow deep in Switzerland. Let’s call it talent, not a miracle.

Fulfill your cultural curiosity by trying the exquisite crepes with broccoli, gruyere, shallots, and bechamel accompanied by a mixed salad. The succulent chilaquiles with chili verde, cheese, and cream and the enchilada cecina are also delicious. The portions are plentiful so the best thing is to bring home your leftovers and give yourself the pleasure of repeating breakfast later in the day. Brunch changes every Sunday so you will have to become a regular customer to experience all Duo has to offer.

The menu also has a wide variety of sophisticated, homemade chocolates including a spicy brownie, truffles with fried onion, or Oaxacan chocolate with mezcal. It is possible to take home some of their homemade products such as granola or cakes or even a good assortment of croissants and tiramisu macarons.

“Duo” is salty and sweet, Estef with David, and David with Estef, in the kitchen, in the bar, managing, creating, both often dressed in white, both smiling and both working to make you feel at home.