An unmissable, unique experience. No menu, no official name (except the 'corn dealer' description), just a relaxed, communal table with food straight from the comal hot plate to wow you. Bilingual staff explain each dish, such as the crunchy smoky pork carnitas and Oaxacan cheese on house-made tortillas. Mostly organic, seasonal produce is used. When you've had enough, tell them to stop.
Expect to pay M$200 for four courses of generous snacks with a drink like kombucha or mezcal. Cash only.