Reading Time: 2 min.
Cantina Palacio’s gastronomic proposal celebrates the best flavors of Mexico’s canteens and shares seasonal menus by the best kitchens and canteen’ chefs to serve at their tables and share these flavors with their diners. This time, it was the turn of the Cantinas del Bajío and the delicious seasoning of the renowned Chef Cynthia Martínez; during May and June.
Chef Cynthia Martínez’s credentials include such prestigious awards as having served the Christmas gala dinner at the Vatican for Pope Benedict XVI. With more than 27 years of career, chef Martínez has conquered the palates of those attending the gala dinner of the Morelia International Film Festival for twenty years and is currently in charge of the La Conspiración de 1809 restaurant in Morelia, Michoacan.
Her exquisite cuisine has represented our country on many occasions in different parts of the world, which has earned her recognition for her professional work like Rotary Club’s Woman of the Year, the Enrique Ramírez Miguel business merit award, for the Rescue of regional cuisine and the José Pérez Fragoso recognition, granted by the Michoacán State Government for her constant work in the dissemination of Michoacán cuisine.
In May and June 2023, chef Cynthia Martínez presents Cantina Palacio’s guests with her menu Cantinas del Bajío.
The experience begins when you work up an appetite with a Shaguayo-style pork rind snack. The acid flavor of the pork rinds marinated in orange juice, accompanied by onion, cucumber, and green chile, is ideal to start your appetite with a beer, tequila, or mezcal. Then continue with a tasty Toasted vinaigrette tongue. An alluring dish. Result of the combination of three peppers, parsley, hard-boiled egg rain, and a pinch of salt.
If you are fond of spicy flavors, you must try the Torta tostada. This traditional recipe travels from Michoacán to earn a place in your stomach and your heart; prepared with telera bread, beans, mayonnaise, pork cheese, Apache meat, tomato, onion, perón chile, white cabbage, and toast.
The main course comes with Huesando, a succulent dish crowned with a pork rib in black sauce, with Jalisco-style refried beans.
And for a sweet farewell, this feast ends with the traditional rice pudding made of jelly topped with toasted macadamia nuts and cajeta from Celaya. Remember that this menu is temporary and will only be available at Cantina Palacio during May and June.
Learn more at Gastronomía Palacio.
images
Statement, Alan González S.
Share
