In Mexico City, chefs are getting even more creative with the ingredient. You might find spirulina dusting a tlayuda topped with avocado and escamoles (ant larvae) at Balcón del Zócalo; brightening a superfood tortilla at Cintli Tortilleria; adding a verdant punch to the smoothie bowls and cheesecakes at Vegamo; and even spiking cocktails at the pre-Hispanic-inspired Xaman Bar.
