ICÚ means corn in the Huichol language, and our chef pays homage to that name by using it in many ways in the majority of his dishes.
At ICÚ, we aim to take traditional Mexican dishes and prepare them in our own unique way, or infuse a Mexican touch into dishes typical of other regions. Seasonal ingredients hold great importance for us, which is why we constantly change our menu based on what we can source in different seasons of the year.
Starting in January 2023, in our new location, Chef Mauricio Leal takes full control of the restaurant. We offer an à la carte menu as well as 7 and 11-course tasting menus.
Mauricio Leal, graduated from school Gregoire Ferrandi in Paris, has previously worked in Café des Artistes, La Closerie de Lilas in Paris and Four Seasons Punta Mita.
Daniel Nates is a Mexican chef, whose training began at the International Culinary Center of the Universidad de Oriente, in Puebla, where he acquired his professional experience in innovative concepts such as Maíz Prieto.
A faithful believer in sustainability in the kitchen, he has been involved with the producers of ingredients and their process, which has given him the distinction that has led him to collaborate in prestigious restaurants such as La leche in Puerto Vallarta, and Intro in Puebla, as well as in Russia, Canada, Panama and Guatemala, bringing the flavor of Puebla to each place.
Currently, through his Maizal project, he seeks to rediscover the roots of Puebla cuisine through its ingredients and nature, thus making a very natural and honest cuisine with vibrant flavors. Its main objective is to make people change their minds about eating healthy, using ingredients that are produced locally with a style based on the mixture of traditional and contemporary.
Participating chef and finalist in the S.PELLEGRINO YOUNG CHEF contest in 2016 and 2018, and (in 2016) winning the Most Inspiring award. In 2018 he was selected as one of the 12 Chefs who break the mold in the Gourmet magazine of Mexico. In 2019 he was selected by Food and Wine magazine in Spanish as one of the 19 Best New Chefs in Mexico. In 2022 he was nominated for one of Mexico & promising chefs by MexBest by Quien, a magazine that recognizes the best of Mexican cuisine.