Salon G-6 sits on the ground floor of a restored Porfirian mansion on Calle Orizaba, in the heart of Roma Norte. It is a 180-square-metre room with an open-view kitchen, a 26-seat oak communal table, a marble-top central island, an adjoining room for tastings and a cookbook library, a climate-controlled wine cellar, a service freight lift on the side alley with restricted hours, and an English patio with a wood-fired grill for the guest chef. Inside these walls the Mexican chefs with Michelin stars in LATAM have premiered their bilingual (es/en) cookbooks, the kitchen utensil lines that the distributors sell in CDMX and Monterrey have rolled out, the chefs closing their season abroad and opening in CDMX have staged pop-ups, the Oaxaca mezcal producers selling to La Lista restaurants have launched their catalogues, and the university presses have published their native-corn research books with Gates Foundation support. What separates Salon G-6 from a comparable dinner venue is that the merch leaves the patio before the service ends.
Production of 18 to 60 pieces for diners invited to the launch dinner, the visiting chefs, the La Lista critics and the food journalists at Chilango and Travel + Leisure. Kraft carton box with bas-relief seal of the cookbook year, paperweight with the chef's signature, foldable apron with the restaurant's isotype, sea-salt jar with bilingual label, calligraphed postcard with the diner's name. Delivery at the communal table with the chef's signature and grouped by guest.
Uniforms for the kitchen brigade, the guest cooks, the stewards, the sommeliers and the front-of-house crew of Salon G-6. Raw-cotton jacket with bone buttons, canvas apron with pocket, chef's hat or neckerchief with the embroidered isotype, smartwatch with the day's agenda synced. Professional pressing, delivered to back-of-house 90 minutes before service.
Production of 8 to 30 pieces for the mezcal producers, the specialty coffee roasters, the Yucatan Peninsula honey producers and the native-corn artisans invited to the season's catalogue. Box with 64 GB USB drive holding the product spec sheet and the traceability record, engraved plate with the producer's name and region, paperweight with the launch year, calligraphed card with the two-colour isotype. Delivery in the tasting room with control sheet and the guest sommelier's signature.
Production of 2 to 6 pieces for the chef premiering the cookbook, the guest editor, the book photographer and the lead sommelier. Oak case stamped with the restaurant's isotype, signed first edition of the cookbook, hand-forged carbon-steel cooking spoon, Mexican cartoneria piece carrying the book's motif. Delivery to the chef at the close of service, in the Salon G-6 kitchen, with the chef's signature and the general editor's countersignature.
Salon G-6 loads through the side door of the Porfirian mansion: the service freight lift runs on restricted hours (typically 08:00 to 12:00 for morning presentations and 16:00 to 20:00 for evening dinners) and requires prior identification of the uniformed staff. Delicate freight (cookbook boxes, signed editions, kitchen utensils, salt jars) moves in a closed cart with the hall staff's escort and sits in the climate-controlled cellar until formal hand-over. Salon G-6's back-of-house has two separate zones: the production kitchen (where the merch is staged on work tables) and the climate-controlled cellar (where the remaining material sits in sealed boxes bearing the restaurant's seal).
For presentations with international chef presence (typically from the US, Canada, Spain, France and Peru), we handle invoicing in USD or EUR at the Banco de Mexico FIX rate from the day before the presentation, with USMCA compliance and deduction support as Marketing, Public Relations or Corporate Communications expense in the restaurant or publisher fiscal close. For presentations with Mexican field-producer presence, we handle SAT invoicing compliance when the producer bills as a self-employed natural person with business activity and we require their fiscal status certificate. The merch chain of custody is documented with signature, time stamp and photo at every checkpoint: freight lift entry, hall inspection, production kitchen transfer, diner signature at the close of service, post-dinner pickup.
Salon G-6 runs under restaurant and publisher rules: no professional cameras during service (diners use their phones for cookbook photos, unless prior chef authorisation), no merch carrying noise or distraction elements during dinner, no POP material with competitor logos (when the launch is exclusive), no outside food or beverages beyond the Salon G-6 menu, no phones in the kitchen during plating. For sessions that call for limited-edition merchandising (chef-signed first edition, hand-forged utensil stamped with the cookbook year, cartoneria piece with the book motif), we coordinate with the kitchen brigade to ensure the piece clears the restaurant protocol and the broadcast protocol when the presentation is closed and not transmitted externally.
For SAT invoicing we issue CFDI 4.0 with the 16% IVA breakdown and deduction support as Marketing, Public Relations or Corporate Communications expense depending on how the merch is used. For restaurants with IMMEX operations or US exposure, we handle complementary invoicing in USD or EUR with USMCA compliance support when the merch crosses the border as part of the disclosure material for international chefs resident abroad. For restaurants with international guide presence (Latin America's 50 Best, Michelin, La Lista), we handle bilingual (es/en) invoicing and USMCA compliance when the diner's box crosses the border as part of the international distribution-network promotional material. Merch ships with carta porte 3.0 when interstate or international transit applies, with the foreign trade complement when applicable, and with the payment complement when the restaurant or publisher pays in instalments.
Diner's box — from USD 134 per piece before VAT at a 30-piece run. Kitchen team merch — from USD 184 per person at a 14-piece run. Guest producer hospitality — from USD 217 per piece at a 20-piece run. Guest chef recognition — from USD 405 per piece at a 4-piece run. Pricing does not include the Salon G-6 rental, which is quoted directly with the restaurant events team depending on the day, the hours, the chef's menu and additional services (open kitchen, sommelier, freight lift, hall staff escort, broadcast).
For presentations on high-demand dates (restaurant anniversary, bilingual cookbook launch, international chef pop-up) we block the calendar 75 days ahead with a firm written commitment. For presentations on low-demand dates we block 35 days ahead. Express production under 18 days carries a +40% surcharge for the curation, dispatch and field-producer coordination. The reservation runs on a fourteen-point brief: presentation date, presentation type, diner count, pieces per guest, restaurant brand manual, isotype palette, kitchen protocol, broadcast compliance, freight logistics, escort, SAT invoicing and USMCA compliance when the merch crosses the border.
Yes — we deliver the box with the chef's signature at the start of service, recital of the diner's name and the cookbook dish to which the piece is paired. The chain of custody is documented with signature, time stamp and a discreet dining-room photograph when the restaurant protocol allows.
Yes — we run a seasonal cadence with the same brand manual, scaling the run size to the pop-up agenda and the special guests (international chefs, guest producers, La Lista critics). Coordination with the host chef for the editorial curation of the diner's box.
Yes — we issue CFDI 4.0 to the SAT with the 16% IVA breakdown and deduction support as Marketing, Public Relations or Corporate Communications expense depending on how the merch is used. For restaurants with IMMEX operations we handle complementary invoicing in USD with the foreign trade complement and USMCA compliance.
No. Corp-Merch.MX is an independent atelier of curation, production and logistics for merch at gastronomic launches, chef pop-ups and bilingual cookbook presentations in Salon G-6 and other Mexico City venues. Salon G-6 is referenced for descriptive purposes only.
Tell us the presentation date, the presentation type, the diner count, the restaurant brand manual, the isotype palette (when applicable), the kitchen protocol, the broadcast compliance, the freight logistics, the escort and the SAT invoicing requirements. We respond with a per-package itemised quote, a curation proposal and a digital mockup within 24 to 48 business hours.
Corp-Merch.MX is an independent atelier of curation, production and logistics for merch at gastronomic launches, chef pop-ups and bilingual cookbook presentations in Salon G-6 and other Mexico City venues. We are not a partner, sponsor or official supplier of Salon G-6, the restaurant or any of the chefs referenced on this page. Figures, venues and suppliers mentioned are sector references and appear here for descriptive purposes only.