Chef Giuseppe Lacorazza sources seasonal seafood from Mercado de la Viga (Mexico City’s largest seafood market) and uses it to make effortless, homey dishes that mix Mexican influences with some global flair. The avocado tostada with furikake is one of Fugaz’s most popular dishes, and it’s always on the menu, but check out other house specialties like the chilpachole (a corn and seafood soup), gnocchi with mussels, and white bean stew with clams. Lacorazza’s menu reflects his ongoing culinary research, which he shares periodically in his newsletter, Gula. The restaurant sits on a busy avenue in Roma Norte and works best for a casual late lunch or dinner.