Review

At Macaria, heritage and innovation share the table. Helmed by executive chef Dante Perez Cervantes and head chef Krit Phiromthanarak, the restaurant pays homage to Mexico’s diverse culinary traditions while weaving in a thread of Thai influence. The result is a menu that feels both authentic and adventurous. Highlights include caldo de piedra, an Oaxacan stone soup where red-hot lava rock transforms raw seafood into a fragrant broth; a ritual as much as a dish. Castaqueso taco, with pork belly and melted cheese in guajillo tortilla, delivers richness balanced by xcatic aioli. For something playful, Trio de Panuchos offers three distinctive bites, from green curry chicken to hang le pork belly, showcasing cross-cultural imagination without losing authenticity. Seafood lovers will gravitate toward pescado zarandeado, smoky whole sea bass brightened with green papaya salad, while tostadas de pato pair duck carnitas with a surprising papaya marmalade. Dessert highlight is churro de chinko with vanilla–pasilla ice cream and tortilla ash, which ends the meal on an inventive note. The stylish setting, attentive service and curated drinks program position Macaria as one of Bangkok’s most engaging newcomers — serious in craft yet relaxed in spirit and re-defining what a Mexican restaurant in Bangkok can be.