Reading Time: 2 min.
Once again, Palacio Gastronomy at El Palacio de Hierro spread out its tablecloths to receive Statement and other guests at the presentation of the new menu for its gastronomic festival at Zubieta restaurant. An exquisite laboratory for the taste of Mexican cuisine, with a new proposal for this season; by chefs Thalia Barrios and Gustavo Macuitl. Available during April and May.
The menu is simply delicious. The mixtures of everyday ingredients with exotic components such as grasshoppers and crystallized xoconostle created an unbeatable feast for the palate.
As a starter, the Caribbean chili, accompanied by fresh pinole water with cardamom and cinnamon with lemongrass tea, positioned themselves as the favorites of many attendees at this event. A couple of recipes whose simplicity surprises with a flavor inviting you to enjoy it little by little and be ready for what comes next.
As a second course, the Quelites soup arrived with a flavor that recalls the countryside and a pleasant consistency. For dessert came a barbacollita tamale. Table favorite. A southern Oaxacan dish with pork, chicken, and cracked corn, marinated with a mix of puya, guajillo, and costeño chiles. A must-try on the menu.
The next dish was a Guava Mole with colossal shrimp and weathered cauliflower. If you think you’ve tried everything in moles, you must try this dish; a lush blend of flavors that surprises in every bite and leaves you wanting more. The desserts were the perfect end to an afternoon of pleasures for the senses. Do not miss the opportunity to venture to try the passion fruit sorbet. A succulent dessert served with crystallized xoconostle, worm salt, grasshoppers, and mezcal. No less delicious, the perfect closing was with a buñuelo overflowed with pinole, a novel version of a classic dessert from the Mexican province.
This menu will be available during April and May at Zubieta by Gastronomía Palacio.
Bon Appetit.
Share
images
Statement, Alan González S.