In Mexico City, the origin of what reaches your plate is often a mystery wrapped in logistics. However, in Local 777 where environmental ethics dictate the menu, the distance between the waters of Ensenada and the table is shortened.
Chef Erick García, in a strategic alliance with COMEPESCA and the movement #FishingWithFuturehas transformed Local 777 into an embassy of the coasts of Baja California to celebrate the Shell Festivala sign that haute cuisine and the regeneration of ecosystems coexist in the same bite.
Chef Erick García of Local 777
Until February 1, 2026this space moves away from ostentation to focus on the biological value of the product. Shells are not just a delicacy; They are the lungs of the ocean. As they are filter organisms, their presence is synonymous with water health. Under this premise, chef Erick García has called on the chefs Regina Logar (La Cevichería) and Manuel Victoria (Ajoblanco) to explore the possibilities of the oyster.
The Chefs: Manuel Victoria, Regina Logar and Erick García
Traceability from Ensenada to the table
Traceability is not a trend, but an operating standard. The specimens that star in this festival —Pai Pai, Chingón and Sol Azul— arrive in the capital thanks to The Sargasso. This marketer has managed to perfect a critical link: ensure that the product comes from sustainable sources, where the growth time of the mollusk and the balance of the environment are respected with the same intensity with which its freshness is taken care of.
Chef Regina Logar
For its part, Local 777 operates under a philosophy eco-friendly . The restaurant works as a comprehensive system:
- Resource management: Implementation of rainwater collection and energy efficiency systems with LED lighting.
- Responsible interior design: FSC certified furniture, recycled chairs and a green environment designed by landscapers.
Chef Manuel Victoria
- Minimum waste: Use of 90% of waste and total elimination of plastic bottles.
Festival menu
This environment is the canvas for the festival, where the pairing abandons conventional options with Mexican craft beer VALTA, which features a portfolio specifically designed to not overshadow the minerality of the shell.
The collaboration with COMEPESCA and the movement #FishingWithFuture elevates the experience. By choosing these products, The diner directly supports fishing communities that respect closed seasons and regulations, guaranteeing that the Pacific Ocean and the Gulf of California continue to be vibrant pantries for generations to come.
