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In Mexico City, we call everything that remains between two halves of a Bolillo, a Telera, or Birote, becomes a torta. There are classic versions like Milanese, regional ones like Drowned Tortas or Chilaquiles, or innovative ones such as an octopus or squid torta. Tortas are a classic in Mexican cantinas, and the Cantina del Palacio de Hierro couldn’t stop celebrating them in the first edition of its Torta Festival, where you will find different and delicious versions of this bartender classic during January and February.
Great speakers from the kitchens and canteens of Mexico participate in this gastronomic festival, such as chef Josefina López, who conquered the demanding palates of the diners of the Presidente Intercontinental Hotel, Mariana Guadarrama, from the Los Panchos restaurant, famous for its carnitas, José Miguel García from La Barraca Valenciana, an icon of Coyoacán that for just over a year has made an extraordinary partnership with Gastronomía Palacio, Mane Rivera from Tierra Adentro and maestro Gerardo Vázquez Lugo from the legendary Nicos restaurant.
It is worth taking advantage of several visits to try each proposal or order your selection of three mini cakes to compare. Each Torta delights with a different personality.
At this festival, you can enjoy a new proposal of the Milanese cake, transformed into a grasshopper and chipotle mayonnaise; a succulent old-fashioned octopus cake in which the palate is surprised by the unexpected flavors of a dark red wine sauce, roasted peppers, güero chiles, and seeds; a reinterpretation of the Chilango classic with carnitas from Los Panchos, in what could easily be postulated as the best chilaquiles cake in the city, the provincial and traditional flavor of Jalisco in a drowned cake or surprise you with a grilled squid cake with chimichurri, avocado, roasted green pepper, and olive oil.
Take advantage, as these proposals will only be available in January and February in the Palacio de Hierro Cantina.
Learn more on the Gastronomía Palacio networks.
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Statement, Alan González S. ©
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