This chapter analyzes the forms of anticipation of three mushroom-based food restaurants in Mexico City in the face of the horizon of urban food transitions in the context of the ecosocial crisis. The first part describes the food scenario proposed by international organizations and the importance of food systems for climate change. The second part describes the relationship between cities and food. The third part analyzes how the mushroom is being created as an emerging object from different fields, and its role in food and the Mexican food system. The fourth part deals with the case studies of the three restaurants (Tencüi, La Hongoteca, and Los Loosers). The fifth section discusses the anticipatory capacities of the restaurants and some little-known elements that the relationship between urban systems and wild mushrooms could make possible.