When Punto MX 'lifted the shutters', it began to waste energy on another type of restaurant: that of the stomach. Since then, it has not only become an essential restaurant in Madrid, Spain, and Europe. It has also become the powerful flagship of an ever-growing fleet.

Bases, products, techniques, and creations. As ancestral as they are contemporary; as sparkling as they are delicate; dishes and cocktails. The cuisine of three concepts with a flagship that has gone down in the history of gastronomy for being the first Mexican restaurant in Europe to be awarded a Michelin star. Everything makes up the Punto MX universe, everything is faithfully captured in black on white in the restaurant's first book. 448 pages, 125 creations including 41 bases and 20 cocktails, with 342 preparations, 79 processes photographed step by step and 800 images. 

The trio of restaurateurs, with Roberto Ruiz at the head of the kitchen, has gone down in gastronomic history in just a few years. Not only for having created several unique and genuine concepts, but also for having won the first Michelin star for a Mexican restaurant in Europe. That of Punto MX is a meteoric trajectory, backed by the critics: "The best Mexican restaurant outside Mexico and comparable to any of the best in that country", says Carlos Maribona, head of Gastronomy at the ABC newspaper for more than 25 years. "If Roberto Ruiz had his restaurant in Mexico City, his name would be on the list of great professionals of modern Mexican cuisine, alongside Enrique Olvera, Jorge Vallejo and Edgar Núñez", says José Carlos Capel, food critic of El País. 

In more than 42,000 words, Roberto Ruiz unravels in MX the keys to a unique culinary project through bases, techniques, and products. Solid and liquid cuisine go hand in hand to show how a true, ancestral Mexico, far removed from all clichés, is transformed into an absolutely contemporary proposal. All of this, with European preparations, Spanish ingredients that are a hit because of their quality, and even 'hybrids'. Ruiz, who cooks with totally organic vegetable ingredients, uses his own vegetable garden located in the Segovian town of Navas de Oro. There, he grows chillies, some of which are endangered in Mexico, and beautiful specimens of hoja santa, among others. There is also maize, with varieties that are totally unknown in Spain. This, by the way, is one of the many emblematic products for Roberto Ruiz: for years, the tortillas of the MX universe have been the only ones in Europe that are made by hand and with nixtamalized corn. In fact, one of the 79 step by step processes in the book covers this age-old technique, as well as the other steps that must be followed until the tortilla is obtained.

The work of the trio of restaurateurs is also a complicated task. "Sometimes it reminds me of the tangram", explains the chef about the project. "You have to make one shape, and another, and another... with limited elements. The MX book solves the puzzle for anyone who wants to immerse themselves in true contemporary Mexican cuisine. 

The book by Roberto Ruiz, Martin Eccius and María Fernández is born with a firm vocation, heir to that of Punto MX: to transfer what, at the beginning of the restaurant, they had the good sense to call "the Mexico of what is well done". They are convinced that knowledge and culture are essential to pay tribute to their native country from Madrid. 

The MX book explains in detail the Mexican culinary terms that appear in its pages. It does so in a glossary of more than 100 entries, including products, techniques, and elaborations. All of them are essential to understand Roberto Ruiz's creative process.

Montagud Publisher

Binding: Hardcover

Number of pages: 448