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Pleasing the most demanding palates and sharing the best of Mexican gastronomy has been the task that Zubieta, the laboratory of Mexican flavors that Gastronomía Palacio offers at Palacio de Hierro Mítikah, has more than fulfilled. In a short time, this restaurant has become a favorite, thanks to the extraordinary temporary offer of itinerant menus created by the most recognized chefs to share the best of the flavors of Mexico. For June, July, and August, Zubieta surprises once again, and by the hand of Xrysw Ruelas and Oscar Segundo from Xocol Antojería in Guadalajara, they present an exquisite menu inspired by the charming flavors of the milpa.
Xrysw Ruelas and Oscar Segundo are amongst the most admired gastronomic duos in recent years. Both chefs were recognized as Revelation Chefs by the Mexico Gastronomic Guide. In addition, Xrysw won the regional semifinal of the S. Pellegrino Young Chef Academy contest in 2021.
On this occasion, the duo created a proposal exclusively for Zubieta inspired by their regions and roots. The feast begins with a dish with a simple presentation but incomparable and complex flavor, dubbed Diversity of Beans. A white bean tamale bathed in yellow beans sauce with sausage, Ayocote foam, black beans, and mayflower. An extraordinary flavor that conquers and surprises the palate.
The banquet continues with a succulent ceremonial Taco. This delicious taco, inspired by the milpa, conquers at first sight; do not miss the detail hidden in the ceremonial tortilla. The flavor of the quelites, black beans, and pumpkin seeds is an unmissable delight. Of course, be careful not to overdo it with the sauces. Even diners who like spicy flavors recommend being moderate and not underestimating its hot power.
The next dish is a real work of art and an extraordinary mosaic of flavors. The fish Ximbo is a maguey stalk stuffed with Kampachi, marinated in red chili peppers and vegetables cooked over coals. Each bite surprises with a symphony of flavors that, paired with the Sauvignon Blanc from Laberinto, pamper the taste of the most demanding connoisseurs.
As if that wasn’t enough, the feast continues with a Rib with green curry, fresh leaf salad, and tender Chilacayota. The mix of colors, flavors, and contrasts between the salad and the protein is unbeatable. For many, this dish was considered the star of the banquet.
Of course, the feast could not end without a sweet note, and on that note, the chefs excelled with a fun dessert with a refreshing flavor, simply perfect for these hot days. «Sea and Mountain» is a dessert inspired by the sea, the mountain, and the cornfield. blue spirulina ice cream, spirulina and matcha meringues, salicornias, blueberries and ikura.
Do not miss this delicious new gastronomic proposal created for Zubieta de Gastronomía Palacio del Palacio de Hierro Coyoacán during June, July, and August.
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Statement, Alan González S.
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