September often brings to the table the flavors we most closely associate with Mexico: chiles, moles, corn, fruit, herbs, and recipes woven into the country’s culinary memory. But this festive season also offers an opportunity to experience those flavors from a different perspective. In Mexico City, Teppan Grill does just that, through a culinary journey where Mexican cuisine meets Japan.
Located inside the Hyatt Regency Mexico City and led by Chef Miriam Moriyama, the restaurant presents its sixth annual Fiestas Patrias menu. The concept is simple: take ingredients deeply rooted in Mexican cuisine and bring them into a setting where Japanese techniques, balance, and attention to texture transform the experience without losing sight of each ingredient’s origins.
The result is a four-course menu available throughout September, designed both for locals and for travelers visiting the capital who want to experience Mexican gastronomy from a different perspective.
The journey begins with the Gyu Tēru Roll, a combination of braised beef tail, huitlacoche shari, shironegi, serrano chile, and toasted sesame seeds. One of Mexico’s most distinctive ingredients, huitlacoche, takes on a new dimension alongside the richness of the beef, while serrano chile adds a fresh, gently spicy contrast.
Next comes the Sopa Campesina de Udon, made with clarified chicken broth, Japanese noodles, seasonal vegetables, and silken tofu. Garlic and chile oil introduce a familiar Mexican element to a dish rooted in Japanese tradition. It is perhaps the most comforting moment of the menu—a bowl that invites diners to slow down and appreciate how two culinary traditions can meet without one overpowering the other
The main course brings the conversation to the teppan, the restaurant’s signature cooking style. The Huachinango Teppan pairs a red snapper fillet with red pipián and green mole, accompanied by purslane, cherry tomatoes, white onion, and fresh oba leaves. The moles and pipián, unmistakable staples of Mexican cuisine, provide depth and color, while the fish keeps the composition light and precise.
Dessert takes the journey in a sweeter direction with the Guava Ice Cream Bonbon, covered in milk chocolate and almonds and served with a grasshopper tuile, vanilla crumble, and mango and passion fruit gelée. Guava brings an unmistakably Mexican note, while chapulines—edible grasshoppers—appear in an unexpected texture. Fruity, sweet, citrusy, and subtly savory notes bring the experience to a close, offering a fresh take on the traditional sweets associated with Mexico’s Independence celebrations.
The experience can also be paired with an optional selection of wines from Hacienda La Florida. The Gyu Tēru Roll is paired with Verdejo; the Sopa Campesina de Udon with Rosé; and the Huachinango Teppan with Gran Reserva Grenache, a label that has recently received recognition in Europe.
For travelers visiting Mexico City in September, the menu offers another way to experience the country’s most festive season. Rather than replacing traditional flavors, it explores what happens when familiar Mexican ingredients cross culinary borders and meet another gastronomic tradition.
The Fiestas Patrias menu will be available from September 1 through 30, 2026, priced at MXN $1,210, including tax. Dishes may also be ordered individually. For those visiting Mexico City during this time of year, it is an unexpected way to celebrate the country: taking a seat at the teppan and letting the cuisine carry you on a journey between Mexico and Japan.
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