The split between the Adrià and Iglesias brothers resulted in the closure of a number of successful restaurants their group ran, one being Hoja Santa, a progressive Mexican restaurant run by Mexican chef Paco Méndez. After a spell when the location lay dormant, it has now been resurrected into Come by Méndez himself. His approach is a mixture of Mexican culinary concepts using Mediterranean ingredients prepared with techniques derived from the school of Adria; examples include lobster in a pipian sauce and quail Wellington with mole. There is also a good selection of Mexican cocktails featuring tequila, mezcal, etc.