Hueso – which means ‘bone’ in Spanish lives up to its name: everything in the jaw-dropping space, located in a ‘50’s era private house, is surrounded and divided by walls made of mosaics of bones reminiscent of a Louise Nevelson sculpture done white. The dining space is open and airy, the busy kitchen in view. Seating is at one long communal blond wood table. The menu based on Northern Spanish and local traditions has been developed by chef Alfonso Cadena. Dishes are large and meant for sharing. Croquetas of pork belly and duck ham are outstanding as are the mixed plate ‘surf and turf’ ravioles of lamb and shrimp. And there are indeed bones on the menu: rich marrow served “on the half-shell”. A meal at Hueso, which only opens evenings, is a dining experience not to be equaled in all of Mexico.