Roberto Santibañez's Mexico City cooking on 7th Street. The Restaurant Week cards run from guajillo-garlic shrimp tacos to enchiladas suizas in roasted tomato sauce, with citrus tres leches French toast at brunch and an espresso flan to close. Brunch and lunch $35, dinner $40.
Mexican · Penn Quarter · official week Aug 24–30, 2026 · $$$ · menu checked Aug 26
Tap dishes to build your order, then share it with the table.
V vegetarian · VG vegan · DF dairy-free
The fine print
*Food items are cooked to order or served raw. Consuming raw or undercooked meat, seafood or eggs may increase risk of foodborne illness.
A Mexico City native, author and acclaimed Chef/Owner of New York City’s FONDA restaurants, Roberto Santibañez has served as an ambassador of Mexican cuisine for over three decades. MI VIDA is the evolution of Chef’s culinary journey as he continues to explore his beloved Mexico.
