“Bésame mucho” Mexican cuisine is a unique concept created especially for the restaurant, antojería and bar of the Mexican Pavilion at Expo Milán 2015. These are places with a contemporary atmosphere offering 100% Mexican dishes compatible with Italian and international tastes.
The restaurant is located at ramp 11 and seats 80 people. The menu was designed by a conclave of 28 talented Mexican chefs, many of whom are successful entrepreneurs around the world, in order to show the gastronomical variety of the different regions of Mexico.
Here you can have a traditional tequila, a good mescal or a Mexican beer in a little bar located almost at the same level as the restaurant at ramp 9.
The Restaurant and the little bar have panoramic views, since the Pavilion enjoys a privileged location on the corner of the two main avenues: Decumano and Cardo.
Our antojería is situated at ramp 1, next to the entrance to the Pavilion. Here the chef Elena Reygadas, awarded as the Veuve Clicquot Latin America’s Best Female Chef 2014, has created a menu that combines Italian and Mexican flavors.
During World War II love songs became the symbol of hope for couples who had to be separated while the men went to carry out their mission. That is why there were so many famous photos of farewells and reunions taken in public places with the couples giving each other passionate kisses.
From 1946, the government has been promoting Acapulco as a tourist resort, catapulting it to international fame. The port has become synonymous with fashion, design and glamour.
In the 50s, the Acapulcan craftsmen designed a seat for Acapulco’s hot climate. The result was the Acapulco chair, a fresh, elegant design.
It’s not difficult to imagine a scene with Frank Sinatra facing Elizabeth Taylor and having a conversation in the Boca Chica Hotel, with its trend-setting interior design, furniture and atmosphere, possibly listening to romantic music performances.
The restaurant not only reflects the cultural, social and historical identity of the Mexico of the golden age, but also its enriching gastronomic diversity, now recognized as an Intangible Cultural Heritage.