Located in a busy section of Polanco, Malix epitomizes the all-day cafe, moving fluidly from the breakfast rush in the morning to wine in the evening. Chef Alonso Madrigal has put together a reliable roster of local farmers and producers from Estado de México, Hidalgo, Puebla, Yucatán, Jalisco, Guanajuato, and Baja California to offer refined dishes that are grounded in traceable, responsibly farmed ingredients. Some of the best dishes include the grilled lettuce with black garlic, the wagyu tartare with kelp oil and onion powder, and the tuna belly with recado negro and bean puree. Everything at Malix is designed to share and pair with the well-edited wine list, including low-intervention, natural, and high-end bottlings.