Paco Méndez

HOJA SANTA is a homage and compliment to this culture, for this reason Albert Adrià and Paco Méndez have collaborated on an adventure into the creation of a restaurant in Barcelona, to share the flavours and traditions of Mexico.

The name HOJA SANTA came from a journey made by the chefs Albert and Paco to Oaxaca. Here they were inspired by the Oaxaca leaf which also goes by the names acuyo, momo, hierba santa or tlanepa and is often used in cooking in the region.

HOJA SANTA has a Michelin star and one Sol Repsol.