Mochomos: where the ants feast on carne asada.
Propped up by summer temperatures that soar past 45 degrees Celsius, in Hermosillo even your breath seems to be born frozen.
By: La tía Polis
It was there where this restaurant began to operate. Its name is Mochomos, like the big, thick ants from the north. Alfonso Lira “Chiguili,” the founder, chose a bold name for his place.
Mochomos opened in 2010 with the idea of bringing together the most representative ingredients of Sonoran cuisine — beef, Pacific shrimp, Gulf of California fish — and presenting them at a sophisticated table; marble and leather, if possible. But what began as a local restaurant in Hermosillo turned into an empire of more than twenty branches across Mexico. From Tijuana to Yucatán, the country’s major cities all have at least one Mochomos.
Among its dishes-turned-classics is the Mochomos beef: shredded and fried beef brisket with onions, a traditional Sonoran preparation that arrives with freshly made flour tortillas — those that northerners defend with the same passion others reserve for wine. Speaking of wine, the restaurant even has its own: Mochomos, a Cabernet-Merlot blend crafted by Viñedos Don Leo in Coahuila, designed to pair perfectly with meats and seafood. One must also applaud their extensive wine list and reasonable prices — handy when the question arises, “Should we order another bottle?”
Each location breathes the same voluptuous air: wood, stone, and metal stretched elegantly across the tables. The design, by Monterrey-based A de Arquitectos, invites both lingering and spending — and both come naturally when the menu is a sensory map of Sonora: 24-hour marinated rib eyes, octopus with bacanora and chiltepín, and seafood bathed in northern-style sauces.
At Mochomos, the nostalgia of a northern table transforms into a sumptuous restaurant. Nothing is held back here: fire, sparklers, service.
Mochomos
Multiple locations. Find the nearest one at https://mochomos.mx/index2.php
