Here, next to the Sant Antoni market, they say that the “Jiribilla”, a Pacific wind that is common in Mexico, is blowing strongly in Barcelona! After almost two decades in Mexico, Catalan chef Gerard Bellver has returned to his native region to showcase his cooking, which shows evident Mexican influences but with a nod to the cooking of his homeland. His various highly seasoned mole sauces, corn tortitas, and aguachiles, among other dishes, are often accompanied by a Mezcal-based cocktail. Dishes that stood out for us included the red prawn aguachile, with a chilli and jalapeño sauce, and the intensely flavoured crab “tetela”.