Chapulín
Mexico
At a glance
Chapulín is a contemporary Mexican restaurant at Campos Elíseos 218 in Polanco, built around the relationship between the country’s fields, coasts and traditional cooking methods. Its approach connects culinary history with a modern point of view, using regional ingredients to create a dining experience that moves between land and sea.
The menu is organized around three elements: water, earth and fire. A cold seafood bar draws on the informal coastal traditions of the Mexican Pacific, while corn-focused preparations bring the country’s agricultural heritage to the table. Comal cooking, clay cookware and the aroma of live-fire grilling add texture and depth to the experience, with preparations that reflect different regions from north to south.
Fresh fish and seafood are central to the offering, alongside ingredients sourced from Mexican farmers and fishing cooperatives. The restaurant places emphasis on the quality and origin of its produce, with several varieties of corn serving as an important link between contemporary presentation and long-standing culinary traditions. The menu also includes desserts and a wine selection, allowing the meal to extend beyond the main courses.
Chapulín’s atmosphere is shaped by its focus on craft, provenance and sensory cooking rather than by a single regional style. The result is a restaurant suited to diners looking for a considered interpretation of Mexican cuisine, with enough range for seafood lovers, fans of grilled food and anyone interested in corn-based cooking. The experience is also designed as a cultural journey, connecting ingredients and techniques with the communities and landscapes that produce them.
Located in Polanco, the restaurant works for lunch and dinner and includes a terrace that can be used for events. Its setting and menu make it appropriate for meals that call for a more formal restaurant experience, while the children’s program provides an additional family-oriented option on selected weekend days. Chapulín offers a broad view of Mexico through produce, seafood, comal cooking and fire.
