“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.


The word mezcal is derived from the Nahuatl language: Mexcallí.

Metl = Maguey
Ixcalli = Cocido

Mezcal is obtained by means of a long and complex artisan process of baking, fermentation and distillation of the heart of the maguey cactus.

Each type of mezcal is unique, its flavor determined by the species of maguey, the tradition of the region in which it is produced and the recipe of the master mezcalero in charge.

Agave Karwinskii

Agave Americana

Agave Cupreata

Agave Angustifolia

Agave Potatorum

Agave Salmiana

Agave Marmorata

Agave Duranguensis

1- Care of the ecosystem

To ensure the continuity of the mezcal tradition, it is indispensable to take care of the ecological equilibrium, promote the reproduction of wild agaves, reforest and care for the fauna that pollinate the agaves.

2 - Maguey selection and trimming

Solely ripe agaves are selected - each species has a distinct maturation time ranging from 8 to 40 years. Trimming consists of cutting the long stalks in order to extract the heart of the plant.

3 - Baking the maguey

The agave hearts (also called piñas) are baked for 3 to 8 days underground in volcanic stone ovens in order to extract the sugars.

4 - Grinding of the maguey

The baked maguey is ground to extract the juice and begin the fermentation process of the sugars.


This is the longest stage of the process - the juice is allowed to ferment for 8 to 15 days depending on the climate and tradition of the region.

6 - Distillation

This is carried out in a still- the heat provokes evaporation of the alcohol which, upon condensation, will make up the mezcal. Distillation has three stages, the master mezcalero determines the quantity of mezcal to be used from each stage for the final blend.


Stir the mezcal to observe its transparency, the pearling and its body and consistency.


Rub a drop of mezcal between your thumb and index finger to feel the texture, which may be coarse, oily or dry. Next, place a drop in the palm of your hand and rub it so as to heat and evaporate the alcohol, then hold your hand up to your nose.


Discover the aroma of smoked maguey in your hands, smell the glass in different positions and open your mouth to take in the aroma, feeling the aroma as it intensifies, and try to find memories connected to these aromas in your olfactory memory.


The first kiss

Take a small sip of the mezcal and spread it over your palate, tongue and mouth. Continue smelling the mezcal until your tongue begins to salivate and prepare for a second drink.

The deep kiss

Take a bigger sip of the mezcal and then tip your head back, softly allowing the mezcal to pour little by little down your throat, drinking it very slowly.

The romance

Take a drink of the mezcal and once you have swallowed it take a deep breath, slowly inhaling through your mouth and exhaling through your nose. Feel how your sense of smell and taste connect to explore the full array of aromas and flavors.

5- Order another shot!