This February, Mexico City’s Art Week returns, activating museums, fairs, and routes that reshape the rhythm of the capital. ZⓈONAMACO, one of the central events in this cultural conversation, expands its proposal beyond contemporary art and the staging that surrounds it.

With a selection of pop-up restaurants designed to accompany the visit, gastronomy becomes a sensory extension of art, where eating, drinking, and sharing function as a meeting point between one artwork and the next.

Author: aNDREA BAU

The Value of Not Rushing

Some proposals invite you to stay. To slow down, sit, and observe. Within ZⓈONAMACO’s gastronomic route, these restaurants operate as spaces of conscious pause—where the experience goes beyond the plate and connects with the atmosphere of art and an idea of hospitality that runs throughout the fair.

Spaces like Kakurega Omakase and Hotel Terrestre, both part of Grupo Habita, understand food through a different rhythm. One that asks for time. That invites you to sit, look, and let the experience unfold. Whether at the counter or gathered around the fire, eating here is lived calmly, with attention and a direct relationship with the product and its origin.
In contrast, Taverna moves from another energy altogether: a Greek kitchen designed for sharing, where fresh ingredients and seasonality set the pace of the table.

From a more urban perspective, one closely tied to the fair’s atmosphere, Baldío and Ikigai expand this conversation from the city. Baldío builds its proposal around the temporality of the Mexican countryside and a conscious vision of ingredient origin, while Ikigai offers a contemporary reading of Japanese cuisine, where technique, design, and pleasure coexist naturally.

Finally, with a proposal that reinterprets Yucatecan cuisine through a Mediterranean lens, Hotel Sevilla comes into view. Led by Grupo Habita, the focus here is on well-executed products and balanced flavors, demonstrating that eating is not a simple transaction between artworks, but another way of inhabiting the fair with time, attention, and intention.

While Everything Moves Forward

Not everything at ZⓈONAMACO calls for pause. There are also moments when the visit unfolds with more rhythm, more noise, and more spontaneity, ideal for those who enjoy something simple without stepping out of the fair’s pulse.

In this context, familiar names like Shake Shack and Cancino appear, designed for a quick, functional, and shareable stop. The focus is on comforting flavors and recipes instantly recognizable at first bite, even while on the move.

Mexican tacos also find their place with El Califa, a pop-up that brings the mastery of urban taquería into the fair setting, reaffirming that the everyday can also be part of a cultural experience. Eating doesn’t seek the spotlight, it accompanies. These are stops that sustain the fair’s rhythm and allow the experience to continue without interruption.

A Sweet Pause

Sweetness appears as a necessary gesture of relief. Amid so much visual stimulation and constant conversation, dessert becomes that small indulgence that follows the fair’s pulse without disrupting it.

Between one artwork and the next, proposals like Nevería Roxy, with its artisanal ice creams and sorbets that connect with memory; 180 Grados, offering bakery goods and grab-and-go options. And La Crêpe Parisienne, which introduces the classic gesture of a crêpe as a brief, sweet, and shareable pause.

At ZⓈONAMACO, dessert is not a final destination but an ally. Small pauses that help keep the experience moving, with a truly enjoyable ending (or interlude).