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The Cantina Palacio spreads its tablecloths to offer the flavor of Chef Alex Méndez, a Yucatecan who has conquered the best kitchens, such as those of Le grand véfour, Manzanilla, and more, and today we can enjoy, for a limited time, his proposal of a menu that reinterprets originally some classic recipes of Yucatecan cuisine and takes inspiration from regional ingredients to conquer the palate.
Chef Alex Méndez completed his professional studies at the Paul Bocuse Institute in Lyon, France. He was an intern in the emblematic kitchen of Chef Alain Senderens in the Place de la Madeleine and the restaurant Le Grand véfour, 3 Michelin stars under the command of Chef Guy Martin, he had a notable step in Parisian kitchens, but it was not until he reached working at Chef Alain Passard’s Restaurant, L’Arpége, where Alex found a style and philosophy of cooking that marked his life, discovering his passion for vegetable and seasonal cuisine, the precision of the cook’s taste and the freedom to imagine and create dishes.
Later, he traveled to Brazil, where he discovered a very different and exciting way of cooking in the kitchens of Helena Rizzo from the Mani restaurant and Chef Alex Atala from the D.0.M restaurant. Upon his return to Mexico, the Yucatecan Chef, now more experienced, spends some time in Ensenada, Baja California, with Chef Benito Molina at the Manzanilla restaurant, where he discovers fresh and spontaneous cuisine, a space that has been of great inspiration and which is currently still highly represented in your kitchen.
During October, you can enjoy extraordinary flavors in the Cantinas del Palacio with a menu that begins with Fried Octopus with x ́ nipek and guacamole, fried octopus tentacles, and Pico de gallo with habanero, a tasty treat to share with the guests and accompany with pieces of cheese. Pair a craft beer with Sikil P’aak, a delightful dip of Yucatecan pumpkin, roasted tomato, sour orange, and cilantro. If you rather have the sommelier’s recommendation, you can have a craft beer or enjoy a Hacienda Florida Rosado, 2023, Grenache, Cabernet Sauvignon, from the Hacienda Florida Winery.
The perfect meal continues with the Polcanes of Chamorro Negro. They are fried corn gorditas stuffed with pork chamorro in black message and boiled egg. Delicious. For those who like citrus and different flavors, try this version of the Castacán Salpicón Tacos, crispy Pork Belly in radish salpicón, and cucumber marinated in sour orange. Both paired with the Red Blend, Grenache, Cabernet Sauvignon, and Shiraz from Hacienda Florida.
The Yucatecan inspiration stands out in the Pan de Cazón. Dogfish stewed in tomato sauce with epazote in corn tortillas, layered with beans. And to sweeten your palate, enjoy a sweet dessert that reminds you of childhood, the delicious Cocadas with lemon sorbet. Take advantage, as it will only be available during October.
Learn more about Palacio Gastronomy.
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Statement – Alan González S.
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