When Punto MX “opened its doors”, it began to pour its energy into a different type of dining: one for the stomach.

Since then, it has not only become an essential restaurant in Madrid, Spain, and Europe, but also emerged as the powerful flagship of a fleet that keeps growing.

Bases, products, techniques, and creations – as ancient as they are contemporary; as sparkling as they are delicate; dishes and cocktails.

The kitchen operates around three concepts with a flagship that has gone down in culinary history as the first Mexican restaurant in Europe to earn a Michelin star. This is all part of the Punto MX universe, faithfully captured in black and white in the restaurant’s first book. 448 pages, 125 creations, which include 41 bases and 20 cocktails, 342 recipes, 79 step-by-step processes, and 800 images.

The trio of restaurateurs, led by Roberto Ruiz in the kitchen, have made history in the culinary world in just a few years.

Not only for creating several unique and genuine concepts but also for winning the first Michelin star for a Mexican restaurant in Europe. Punto MX’s trajectory has been meteoric, strongly backed by critics: “The best Mexican restaurant outside Mexico and comparable to the best in the country,” states Carlos Maribona, Gastronomy Editor of the ABC newspaper for over 25 years.

“If Roberto Ruiz had his restaurant in Mexico City, his name would be listed among the top professionals of modern Mexican cuisine, alongside Enrique Olvera, Jorge Vallejo, and Edgar Núñez,” says José Carlos Capel, food critic for El País.

In more than 42,000 words, Roberto Ruiz breaks down the keys to this unique culinary project through its bases, techniques, and products.

Solid and liquid cooking come together to show how a true, ancestral Mexico, far from clichés, transforms into an entirely contemporary offering. This is done with European preparations, Spanish ingredients that shine for their quality, and even hybrids. Ruiz, who cooks with totally organic plant-based ingredients, sources from his own garden in the town of Navas de Oro, Segovia.

In his garden, chiles (some endangered in Mexico) and beautiful hoja santa grow, among other things. He also grows corn, with varieties completely unknown in Spain. Corn is one of Roberto Ruiz’s signature ingredients: for years, the tortillas at Punto MX have been the only ones in Europe made by hand with nixtamalized corn. In fact, one of the 79 step-by-step processes in the book explains this ancient technique, as well as the steps required to make the perfect tortilla.

The trio of restaurateurs has a challenging task ahead. “At times, all of this reminds me of a Tangram puzzle,” explains the chef about the project.

“You have to form one shape, then another, and another… with limited elements.” The MX book solves the puzzle for anyone who wants to dive into true contemporary Mexican cuisine.

The book by Roberto Ruiz, Martin Eccius, and María Fernández was born with a strong purpose, inheriting the mission of Punto MX: to bring what, at the beginning of the restaurant, they wisely called “the Mexico of what’s done well” to life. They are convinced that knowledge and culture are essential for paying tribute to their homeland from Madrid.

The MX book details all the culinary Mexican terms used throughout its pages. It does so with a glossary containing over 100 entries, which include products, techniques, and preparations—each essential for understanding the creative process of Roberto Ruiz.