Reading Time: 1.4 min.
Despite his young age, renowned chef Erick Bautista is one of the stars of the new and prodigious generation of young Mexican chefs. The interpretation that Erick shares of the flavors of his Oaxacan land and the mastery taught by his mentor, chef Lula Martín del Campo, have earned him multiple recognitions, such as being a world finalist in the prestigious Young Chef S. Pellegrino competition, in which he represented Mexico and all of Latin America at the fair held in Milan. Today, chef Erick Bautista, a member of the Young Chef S. Pellegrino Academy, has his first gastronomic project, Nol, in white Mérida, and his creations will delight Zubieta diners during March and April.
The menu is a feast of found flavors and traditions of Oaxacan seasoning in the heart, accompanied by gratitude and Yucatecan inspiration, which you cannot miss. This menu is one of the most appealing proposals that Zubieta, the culinary laboratory of Gastronomía Palacio, has presented so far.
Ignite your appetite with some pressed chicharrón Tételas accompanied by pistachio Papadzul and wild quelites salad. Then, continue with some extraordinary Chicken Wings stuffed with a chicken mousseline and chile ancho honey sprinkled with puffed rice. To accompany them, we recommend pairing them with Syrah 12 lunas, rosé, from the El Grillo y la Luna wineries in Somontano, Spain.
Once you’re in the mood, try the tamale with beef tail. A natural tamale with grilled beef tail, bathed in pot mole and plantain foam. Continue with the Manchamanteles Turkey, an extraordinary delicacy prepared in slow cooking and served with Manchamanteles mole, sweet potato puree with chili, and spinach oils.
For a fantastic farewell, the desserts could not be missing; for the hottest days, the options include Avocado Ice Cream with Meringue. A homemade dessert served with Totomoxtle meringue, amaranth, and mint leaves. Or how about Semillas y Raíces, Pixtle ice cream with sweet potato foam coriander seed crumble with cocoa husk?
To enjoy this menu, visit Zubieta de Gastronomía Palacio during March and April.
Follow our networks on Statement.
images
Statement, Alan González S. ©.
Share
