When you’re hot, you’re hot and in the restaurant world, the Roca brothers are as hot as Jalapeños. The Catalan triumvirate whose El Celler de Can Roca, in Girona, Spain last spring topped the world’s best restaurant list, are taking their avant-garde cuisine on the road. This summer they’ll hit Mexico City, Lima, Medellín and, if all goes well, New York. A Wall Street Journal article on the restaurant offers a taste of what lucky diners in Mexico might expect: “The menu features presentations as striking as the food itself. A black-truffle bonbon arrived inside a hollowed-out stone, while a salad of sea anemone and razor clams spilled out over the spikes of a metallic anemone. Langoustine tail, steamed table-side in sweet Palo Cortado, filled the whole restaurant with a perfumed cloud of sherry. Sourdough ice cream with fried lychees quivered on an undulating rubber pedestal.” Take our advice: Book early!