“For Mexicans, food is a way to cure a little bit of the homesick feeling,” says José Manuel Cruz Martinez, chef and owner of Stockholm’s newest taqueria, MXCO. The restaurant feels like a piece of Mexico itself, with its cacti, statues of the Virgin Mary, and a perfectly curated playlist that transports guests straight to the heart of a Mexican town. “I want Mexicans to feel at home here. For everyone else, it's about discovering new tastes – like a little trip to Mexico,” says José.

José is passionate about authenticity when it comes to the dishes he developed for MXCO. Each tortilla is handmade at the restaurant, from corn imported directly from Mexican farmers Edgar and Paco. “The tortilla is the heart of our menu. We make it here from scratch, using volcanic stones for a unique flavour – a technique we've used in Mexico forever.” At MXCO, corn isn't just an ingredient; it's a culinary foundation. “In Mexico, nothing goes to waste. We use every part of the corn, even turning tortilla leftovers into ashes for marinades. It’s traditional and sustainable,” José explains.

The kitchen of the restaurant is organised into three sections: a seafood and fish area featuring ceviche and cocktails, a snacks and sides section that includes made-to-order guacamole, and a trombone station where meat for various Pastor tacos is grilled on traditional skewers.

The drink menu at MXCO has been as thoughtfully crafted as the food. Mezcal and tequila take centre stage here, with updated twists on classics, such as a Negroni made with tequila, a Paloma with watermelon, and, of course, the Margarita, where a whole lime is freshly squeezed with each order.

Every dish, every drink, and every moment at MXCO aims to bring a piece of Mexico to Stockholm. “Each time someone takes that first bite and lights up with surprise, I feel like I’ve brought a little bit of Mexico into their lives.”

José’s path has been a journey as diverse as his menu. Born in northern Mexico and raised between Los Angeles and Mexico City, his early career took him through kitchens in restaurants, hotels, and taquerias. He later co-founded the restaurant Chelas before moving on to MXCO and has even been part of the culinary team behind the Nobel dinners in 2017 and 2022. As he puts it, “I want each dish to be a journey through Mexico. One bite might taste like the Caribbean coast, another like Mexico City. It’s like a map of flavours.”

For José, it’s about bringing a piece of Mexico to Sweden. “The best feeling is when someone says, ‘This tastes like my hometown.’ That’s when I know I’ve done my job right.”  Through MXCO, José hopes to offer Stockholm a chance to experience the true essence of Mexican cuisine: diverse, vibrant, and deeply rooted in tradition.