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Cantina del Palacio de Hierro has become a favorite among enthusiasts of good food and delightful drinks. Thanks to its rotating menus featuring the best regional flavors of Mexico and its cantinas, this season it surprises us by demonstrating that the best cantina flavors serve at Crudo.
Crudo is the product of Chef Ricardo Arellano’s dashing imagination and is the hot spot of current Oaxacan cuisine. In Crudo, you’ll find a creative omakase that fuses Japanese flavors with local ingredients and recipes. That means reservations are almost impossible to come by. Except you’re in luck because Chef Arellano’s unforgettable cuisine has arrived at Cantina Palacio.
We invite you to start the feast with an oyster in horchata, a tiger’s milk horchata culture, a melon pickle, and a pitaya sorbet. We tried it paired with a 12 Lunas Chardonnay from Spain, both perfect for refreshing yourself these days.
The Tuna Tataki was a diner favorite; a fresh, thick-seared cut served with beans and Chintextle and rice cracklings, accompanied by a rosé wine from the same house.
Next, we tried the Pesca Zarandeada, a Pacific fish dish craftily grilled with insect mayonnaise. This dish, paired with a blend of Syrah, Merlot, and Tempranillo at the chef’s recommendation, happily mingled with the guests in an omakase-style setting.
The dessert dish was the Naked Crab Sando, a crunchy delight with totomoxtle ash, rice bread, Isthmus pickle, and homemade yuzu mayonnaise. Simply phenomenal.
Before concluding the banquet and arriving at dessert, the guests toasted with the chef to the beginning of a great collaboration and friendship between Crudo and Gastronomía Palacio. After a few heartfelt words, the chef invited us to pair the next dessert with a homemade passion fruit soda, the ideal complement to the rice tamale with sake-marinated fruit and shiso leaves.
Finally, came the dessert you can’t miss: a delicious mamey flan infused with cacao nibs, grated pixtle, and elderflower; a true treasure for the palate and nose.
Hurry and visit the Palacio Cantina, as these offerings will only be available in May and June.
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Statement, Alan González S. ©
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