Under the direction of Oaxacan-born chef Kaelin Ulrich Trilling, Bajo Sexto offers a menu of authentic Mexican cuisine, including tacos and flautas; hand-made tortillas; wine on tap, beer and margaritas.
Trilling, son of acclaimed cookbook author, cooking school founder and Mexican food authority Susana Trilling, was born and raised in Mexico. Trilling worked at some of the country’s top restaurants, including Hugo’s and Caracol in Houston, before joining the Bajo Sexto team.
“Growing up in the Mexican countryside, in my mother’s cooking school, instilled a deep appreciation of food and a foundation for the right flavors and most important seasoning for each ingredient to shine,” says Trilling. “My father was a farmer, and through his hard work, I learned to appreciate and develop a conscientiousness about the care and dedication it takes to grow vegetables, herbs and fruit, and bring fresh ingredients to the table.”