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As has become customary, every time one of the Gastronomía Palacio restaurants presents its new gastronomic collaboration, food enthusiasts expect with anticipation, especially those created by its gastronomic laboratory, Zubieta, since here the greats of the kitchen have given free rein to their imagination, and together with the resident kitchen team create extraordinary menus that conquer the most demanding palates; every seasonal menu has been fabulous, but this summer, thanks to chef Obed Reyes, they blew it away.
The Reyes seasonal menu is available from June to August, and Statement Media joined an epic evening with the chef, directors of Gastronomía Palacio, media, influencers, and other Palacio friends.
After whetting the appetite with a refreshing mezcal cocktail, the feast began beautifully with an Esquite Cochino, tender corn cooked with cochinita pibil broth, accompanied by cotija cheese, ranch cream, pickled red onion and cilantro sprouts that had a flavor surprising and delicious aroused the enthusiasm and appetite of the guests.
The chef’s proposals surprise you by using everyday and innovative ingredients and mixing them in a sublime encounter of new flavors and presentations that invite you to savor; an example of this is the Roasted Beet, where the beet roasted over embers bathed with goat yogurt, quelites salad, and walnuts. Blended with a white Semillon and sauvignon blanc wine from Cuna de Tierra de Hidalgo, the freshness of this dish makes it a delicacy that aims to become the culinary treat to pamper yourself in the summer.
Zubieta is a restaurant that stands out for its flavors and attention to detail. Chef Reyes understood this perfectly, and the dessert dish delighted the eye and conquered the palate. Reyes’ talent for taking the simple and creating a symphony pampered us with a delicious Roasted Cauliflower with house macha sauce accompanied by Sikilpak garlic, false walnut parmesan, quelites salad dressed with lime vinaigrette, and watermelon radish.
Obed Reyes’ Yucatecan blood and his love for the cuisine of his land inspire Tuna Sakol, served marinated in white Recado, wrapped in Jolooch leaf, and cooked over embers, served with Sakol sauce, quelites salad, cilantro sprout, and caper sauce.
Faced with the hefty menu, the guests thought that their appetite would be challenged. However, with each dish, the chef continued to surprise each of the diners, who commented that it seemed impossible to choose a favorite and how beautiful the presentations were. Of course, the Tetela Makun was not far behind with its filling of baked suckling pig and cheese wrapped in chaya leaves on a Holoch mole mirror and quelites salad, cilantro sprout, and caper sauce.
Before getting to dessert, we enjoyed a dish served in an inspired mix in which the color palette forced guests to take a moment to appreciate it and capture perfect images for the networks. The Castacán Negro is marinated in black Recado, cooked for a long time, accompanied by a succulent bed of rustic purple sweet potato puree and seasonal leaf salad with lime and garlic vinaigrette.
Although the appetite had been satisfied some time ago, all of us guests were happy and willing to indulge the craving with the desserts that consisted of the Chetumal Cake, a magnificent cold cheesecake served with homemade guava sauce finished with red fruits and sprouts of mint. Accompanied by the equally delicious Flan de Coco, an unbeatable creamy coconut flan served with Is Waaj tortilla, ranch cream, calendula petals, and pansy flowers.
Don’t miss the opportunity and take advantage of the summer to visit Zubieta and try these delicacies.
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Statement, Alan González S. ©
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