Celebrating the 5th anniversary of Punto MX in Madrid this year, Michelin-starred Mexican chef Roberto Ruiz over four months greet four of today’s top culinary exponents of his home country.

The second invitee is Edgar Nuñez – Chef and Co-Owner of unstoppable Sud777, placed #11 on Latin America’s 50 Best Restaurants List and an outstanding communicator of Mexican products and cuisine.


In 2012 Punto MX opened its doors betting on authentic Mexican cuisine, showing Spanish diners completely unknown products and elaborations. In 2014 it became the first Mexican restaurant in Europe to receive a Michelin star, giving the deserved recognition to this – at the time – quite risky exponent of the Aztec tradition.

This May Punto MX reached its fifth year, its 712,000th taco, 260,000th avocado and 200,000th cocktail, and invited the first of four great and very different Mexican chefs to the heart of Spain.

Juana Amaya

Juana Amaya and Roberto Ruiz on the corner of Punto MX.

The first invitee was the legendary Juana Amaya; the highest representative of traditional cuisine in Oaxaca and considered being the Priestess of Mole, the complex sauce that brings together up to as many as 40 ingredients.

Now, Edgar Nuñez of Sud777 enters Punto MX in the heart of Spain, June 21-24, to cook the avant-garde yet “simple” cuisine that he daily offers the demanding bellies of México City.

Edgar Nuñez is one of the chefs of a great Mexican generation that seeks to position the heavily flavoured country’s gastronomy worldwide – beginning from tradition, with a proper use of modernity and a philosophy of knowledge,- studying products, recipes and techniques.




Chef Edgar Nuñez squeezed in training in France and stages at El Bulli and Noma before joining Sud777 as Executive Chef in 2008, then still in his twenties.

He is passionate about local produce and discovering the origins of his ingredients, which led him to create Lo Dirás de Chía, a fruit and veg shop in Condesa neighbourhood. He also has kokeshi by Sud777, an offshoot serving Asian cuisine within the main restaurant.

Nuñez has also founded the Mexican Food Trucks Association, and his Barra Vieja and Burger Lab projects are two of the most successful in Mexico City.



Sud777 is currently ranked #11 on Latin America’s 50 Best Restaurant List, up 16 places from #27 last year. Edgar Nuñez at Punto MX is a full take over of Robert Ruiz’s kitchen, with Ruiz’s team’s assistance for both lunch and dinner for four days, June 21-24th.

After Edgar Nuñez’s visit, Chef Robert Ruiz invites Diego Hernández Baquedano of Corazón de Tierra in Baja California, followed by José Manuel Baños of Pitiona in Oaxaca – like Juana Amaya and Edgar Nuñez, both great communicators of Mexican cuisine, products and culture.



Chef Roberto Ruiz exclusively offers his excellence to lectures, food festivals, consultancy and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:



Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 2500 luxury diners around the globe.


Hungry for more? Then dig into this in-depth US article on Punto MX.