The story
Malix takes its name from the Maya word for a mixed-breed dog, translating to “without race.” This idea of mestizaje – of blending influences without rigid boundaries – defines the restaurant’s approach to cooking. Here, international and Mexican cuisines meet in dishes that draw from diverse cultures and latitudes, reflecting the rich culinary heritage of Mexico City and beyond. The space itself is a hybrid: part restaurant, part café, part wine shop, designed to be a dynamic gathering place on Avenida Isaac Newton in Polanco.
Behind Malix is chef Alonso Madrigal, a Mexican cook whose résumé reads like a map of contemporary gastronomy. He has worked at Noma (Copenhagen) with René Redzepi, at Koan with Kristian Bauman, and in Mexico City at Rosetta (Elena Reygadas), Kaan (Hugo Durán), and Loup Bar (Joaquín Cardoso), among others. This breadth of experience informs his vision: a menu that reimagines modern Mexican cuisine through an international lens, rooted in technique but open to the world.
Malix works with producers and farmers committed to good environmental practices, using seasonal ingredients that keep the menu in constant change. The result is a culinary offering that feels alive, never static. This dedication to quality and creativity earned Malix a Michelin Recommended distinction in 2026 – a natural fit for a restaurant that celebrates the beauty of cross-cultural cooking. Whether you come for a meal, a coffee, or to explore the wine selection, the atmosphere is warm and unpretentious, inviting guests to discover the flavors of Mexico and the world in every bite.
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