Sanchez-Iglesias and Green—who will be at the helm of the rooftop restaurant at The Standard, London, which opens this spring in King’s Cross—have traveled to Mexico City from Bristol, where they work at Sanchez-Iglesias’s two restaurants Casamia and Paco Tapas, which have a Michelin Star apiece. Angela Dimayuga, food and culture director of The Standard and formerly executive chef at Mission Chinese, joined the duo from New York for the research trip, which was guided by Niki Nakazawa, an expert in Mexican cuisine who among many things, has worked as a caterer; producer for the Acid episode of the Netflix series Salt, Fat, Acid, Heat; and co-founder of a new mezcal called Neta.
