Sitting down to a tasting menu at República, each course is introduced with a story: A personal anecdote from the server, an explanation of an ingredient’s origin, a history of a dish and its influences. Maybe it’s a dive into huitlacoche, the corn fungus used in both fine dining restaurants and street stalls in Mexico; maybe it’s an exploration of escamoles, or ant pupae. Maybe it’s a take on sopa de fideo, or memelitas, or aguachile. But a dinner at República is not only an examination of Mexican and pre-Colombian cuisine, but also the personal histories and passions its chefs and cooks — in particular, its executive chef, Lauro
→ Continue reading at Eater