Dineout | Food & Fun 2026 – Tres Locos

Carlos Barragan’s journey began by preparing food with love for his siblings, which is where his love for cooking was born.

At 19, He left a programming career for the stoves of a restaurant, and haven't stopped since.

He believe in unpretentious food, but full of flavor.

His time in various kitchens in Mexico City, including Campobaja and Expendio de Maíz, helped him find his path, seeking a personal style free of ego.

He’s currently serving as head chef at Esquina Común, a 1 Michelin-starred restaurant in Mexico City, where they cook seasonal Mexican cuisine without rules, guided by a younger and fresher vision, while still respecting the country's culinary traditions.

Together with his current mentor, Ana Dolores, they promote respect, collaboration, and a positive culture both within the kitchen team and in the experience of those who visit the restaurant.

His greatest motivation is that genuine joy when tasting a dish.

He is happy to be here, sharing what he is the most passionate about, and always curious to explore flavors — from Mexico to wherever the journey takes him.

Menu

• Lamb birria croquette with cauliflower and onion escabeche

• Scallop aguachile with morita chile, quinoa, and piquín peanuts

• Tiger shrimps with passion fruit, vanilla oil, tonka bean, chochoyotas and avocado

• Lobster with green mole, grilled fava beans, green peas and tortillas

• Rib eye steak with green rice, martajada salsa, roasted zucchini, and Icelandic red seaweed butter

• Corn gaznate with avocado leaf cream, smoked pistachio cream, and corn bread

Price 14.900 kr per person