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TODO Mexican Kitchen: A new taste of Mexico in Budapest
For fans of Mexican cuisine seeking authenticity, TODO Mexican Kitchen brings a fresh perspective to Budapest’s dining scene. Founders Lu Boen and Marci Keve, already known for their ventures like 101Bistro, 101Tigris, and 101neo, aim to bridge the gap between Tex-Mex flavours and traditional Mexican cooking, delivering a unique culinary experience inspired by genuine Mexican recipes and techniques.
TODO Mexican Kitchen: Aiming for authenticity, not Tex-Mex
Tex-Mex—a fusion cuisine originating from Spanish-speaking Tejanos who mixed Mexican ingredients with American tastes—has become the most recognisable form of “Mexican” food worldwide. However, according to Szeretlek Magyarország’s report, TODO Mexican Kitchen diverges from this route, focusing instead on fresh, regional ingredients, carefully replicating classic Mexican recipes. Though certain local elements are incorporated, such as Hungarian-grown vegetables and spices, the restaurant stays close to authentic methods, with items like corn tortillas and six kinds of salsa made in-house.
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A modern, inviting space in downtown Budapest
Located on the ground floor of the Szervita Square Building, TODO’s high ceilings and gallery-level seating create an open, airy ambience, complemented by large glass windows that fill the space with natural light. Interior designers Viki and András Hitka steered away from typical Mexican stereotypes, opting instead for bold colours and vibrant shapes without resorting to overused motifs like mariachi or skull designs. The result is a tasteful, modern interpretation of Mexican aesthetics, with colourful hanging ribbons adding energy and atmosphere to the expansive space.
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A distinctive menu highlighting fresh ingredients
TODO Mexican Kitchen’s menu celebrates the diversity of Mexican cuisine, offering creative vegetarian and vegan dishes alongside meat options. A few highlights include the “Borsó Guacamole” (Pea Guacamole), where green peas, soy milk, and canola oil are used to recreate the creaminess of classic guacamole, and the Sikil Pak, a rich pumpkin seed dip from Zala served with crispy nachos for a regional twist on traditional Mexican dips. The restaurant’s take on tostadas, such as the “Tuna Tostada” topped with marinated tuna, house-made paprika emulsion, and pickled red onions, showcases the kitchen’s attention to fresh, high-quality ingredients and nods to both local and Mexican flavours.