With 10 dishes (spicy tomatoes with mussels, foie gras torchon with popcorn and wild berries, garden tomatoes salad with sherry vinaigrette and fresh garlic, aguachile negro with shrimp and watermelon, scallops with potato foam, ‘al pastor’ pork belly taco, cuttlefish in ‘chilmole’ stuffed with chorizo and black pudding, fish in pipian sauce with tender beans and zucchini, cochinita pibil and deer with ‘mole amarillito’ and banana purée), 2 desserts (nixtamalized papaya with curd cheese ice cream and coco beach, pineapple foam and coconut ice cream with basil flowers) and 6 different drinks to pair it all with, chef Atzín Santos won’t leave you hungry. Or unsatisfied.
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