Excellent restaurant in Condesa, they had the bad luck of having the street torn up a few months into opening but they survived. The food is neauveau mexican, which is the best way to describe it. 

Offal-wise, I got the Panko breaded sweetbreads topped with tartar sauce but instead of capers, the chef uses cabuche which is the bud of a cactus flower. 

Also got toasted flying ants on a toasted corn tortilla with refried beans and country style crumbly cheese.

As well as on the tostada, the flying ants came as a surprise on top of bone marrow. The marrow waiting to be spooned on top of some toasted bread and the, unnecessary, pickled guava and cilantro sprouts.