Located in the La Condesa neighborhood of Mexico City is Andaz Mexico City Condesa—a luxurious hotel concept by Hyatt that proves to be a respite from the hustle and bustle below.
Influenced by architect Luis Barragán’s contemporary style, as well as the relaxed atmosphere of the La Condesa neighborhood, the hotel features residential-inspired suites, many of which include internal patios, sweeping city views, or private terraces.
On the Menu at Andaz Mexico City Condesa
Andaz Mexico City Condesa is also home to spectacular dining experiences on its 17th floor, including: Cabuya Rooftop restaurant and bar, featuring favorite Mexican bites in an al fresco dining setting; Derba Matcha Café, offering caffeinated beverages in a traditional cafe setting; and Wooftop Beer Garden & Canine Club, greeting guests to a space where they can enjoy drinks with their dogs.
For those in Mexico City for the ZsONA MACO art fair and beyond, Whitewall spoke with Chef Davide Preziuso, the culinary visionary behind Andaz Mexico City Condesa’s outlets, about high-quality dishes that don’t compromise his ethics around food.
Chef Davide Preziuso, courtesy of Andaz Mexico City Condesa.
An Ethical Food Philosophy at Hyatt
WHITEWALL: What is your concept behind the menu of the restaurant? How does that tie into the hotel’s larger message?
DAVIDE PREZIUSO: “Food. Thoughtfully Sourced. Carefully Served.” is Hyatt’s food philosophy, built on the foundation of providing food and beverages that are good for people, communities, and the planet. We strive to offer balanced meal options by focusing on fresh fruits and vegetables (including organic options), healthy oils and fats, and whole grains. We work to provide dishes or modification opportunities to guests with dietary restrictions. We also prioritize purchasing seafood with credible certifications and work to avoid endangered species. For instance, shark fin is banned at Hyatt hotels globally.
Courtesy of Andaz Mexico City Condesa.
WW: How do your dishes blend the flavors and techniques of CDMX recipes and cooking for an international audience?
DP: We design dishes that celebrate local traditions, fresh and seasonal harvests, and local businesses. In some cases, we may even grow herbs and vegetables at the hotel! In addition to offering vegetarian or vegan dishes, when possible we work to provide menu options that embrace fruits, vegetables, nuts, and legumes as the center of the plate to help limit the amount of animal protein. In the case of proteins, we strive to offer high-quality animal protein raised humanely by identifying suppliers that have strong animal welfare practices.
Courtesy of Andaz Mexico City Condesa.
What to Eat in Mexico City
WW: What must everyone try?
DP: The bakery at Derba and the ceviches at Cabuya. Second to none.
WW: Where do you like to eat when you’re now in the kitchen? Or what do you like to cook at home?
DP: I love to cook for my one-year-old kid. My food philosophy is not only at the Andaz, but also at home. Sustainable seafood, seasonal vegetables, grains, and also Italian grandmother’s recipes.
Courtesy of Andaz Mexico City Condesa.
Where to go in Mexico City
WW: For those new to Mexico City and are visiting for ZsONAMACO, what are some top spots to not miss? Do you have any favorite galleries, museums, restaurants, bars, shops, hotels, or parks?
DP: I love to go to the Frida Kahlo museum and imagine cooking in that gorgeous kitchen. MI COMPA CHAVA has an addictive ceviche sauce. Parque España has a meditation zone, which is great for a little stop in a fast-paced environment city like CDMX. And I LOVE having fun on my Vespa.
Courtesy of Andaz Mexico City Condesa.
WW: What are you working on next?
DP: Sustainable seafood. Mexico has some of the best fish and seafood in the world, however it is not well known. And my task is just that—to make our guests enjoy the freshest and most delicious of the Mexican seas and not limit them to a classic salmon or red snapper. There is a parallel world to that in the seas of Mexico.
Courtesy of Andaz Mexico City Condesa.
