La Docena

Born in Mexico City, Tomás honed his craft in Buenos Aires before crossing the Atlantic to work under Basque legend Martín Berasategui*** and at Paris’s pioneering Le Châteaubriand. On his return to Mexico, he channelled his passion into La Docena, a New Orleans-inspired oyster bar in Guadalajara with a laser focus on sustainably sourced seafood. Named for the way true oyster lovers order them (by the dozen, of course), La Docena has become a fixture on Latin America’s 50 Best, revered for its knockout dishes like the ‘Louisiana Creole Po’ Boy’ and the freshest seafood from their Pacific back door. Add to that a bounty of cured meats and a few heavy hitters from the parrilla (think Wagyu given the full asado treatment), and it’s no wonder it remains one of the most electric spots in town.

Mexican chefs know a thing or two about world-class seafood, but even they get excited when they get their hands on the best of British. So what happens when one of Mexico’s finest swaps the Pacific for the cold, clear waters of these shores? Let’s find out when Tomás joins us this May.