Everything begins with carefully selected, seasonal ingredients from local farms.
And ends with a smile : )
We frequently introduce new dishes to our menu, so be sure to circle back for our latest surprises!
The Salvajes Team
I fell in love with French cuisine at eighteen. First sight was a dreary afternoon in Mexico City, looking for a biology book. Something pulled me toward the food section, where I got lost in time, flipping page after page of these exquisite Spanish and French chefs.When I landed on Juan Mari Arzak, the New Basque master, I was hooked. That canon event forever changed the trajectory of my life. All notions of a career in natural sciences evaporated like steam from a Bordelaise reduction.
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