Danny Mena is one of New York City’s top Mexican chefs, acclaimed for the traditional Mexican food he serves at his restaurant Hecho en Dumbo. After forgoing an engineering career for culinary school and stints at restaurants Blue Hill and The Modern, Mena started Hecho En Dumbo in 2007. He and his team quickly outgrew that space and opened the Manhattan location in 2010. He recently opened a new restaurant in Brooklyn called La Loncheria, creating more rustic but playful modern Mexican fare.
Another Mexican tradition close to Mena’s heart is mezcal. Partnered in a mezcal cooperative, Mezcales de Leyenda, whose mezcales are considered among the very best available in both the U.S. and Mexico. As a trained chef, now working his way to become a sommelier, his knowledge from production to final distillation is unparalleled.