The Flavor of Augurio by Chef Ángel Vázquez Arrives at Cantina Palacio

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Cantina del Palacio presents a new, three-month seasonal menu experience crafted by Chef Ángel Vázquez of Augurio in Puebla, in partnership with Culinaria Mexicana. This collaboration invites diners to discover Chef Vázquez’s inventive approach to traditional Mexican flavors.

Chef Ángel Vázquez trained in Mexico, France, Spain, and Thailand. He combines traditional techniques with a deep sensitivity for ancestral flavors. As chef-owner of Augurio in Angelópolis, he designed a menu to honor traditional cuisine. In 2024, he published Cocina Poblana with Larousse. Now, he collaborates with Gastronomía Palacio to create a new temporary menu for Cantina del Palacio, available from August to October.

Statement was present at the menu presentation. We know you won’t want to miss it. The feast begins with a grilled chocolate clam, baked in the Josper oven with chipotle beurre blanc and dried meat. This appetizer offers surprising flavors and textures. The feast also included incredible Rockefeller My Way farmed oysters, which are worth a visit to the Cantina. This is a unique way to enjoy this delicacy.

The feast continued with plantain croquettes stuffed with goat cheese and served with Augurio’s mole poblano. The combination of flavors and exquisite presentation placed them among the guests’ favorites. Dessert was followed by French-style sea bass, a wonderful pan-fried sea bass with mussels and beans stewed in a parsley velouté and tomato gastric sauce.

The star dish was Cabrería al chiltepín y marrow à Jasper, roasted marrow, chiltepín, and fried kale. A robust and succulent dish paired with Bodegas del Viento’s Kurdo red wine, it was considered a favorite by many of the guests. Among the wine pairings at the event were a fantastic blend of Cabernet Sauvignon and Pinot Noir from Bodegas del Viento, and a delicious and refreshing Ru Rosa rosé from the same house.

To close with a flourish, don’t miss the seasonal menu without trying the wonderful desserts. The Campechana Sandwich, with dulce de leche and powdered sugar, and the Cremita Poblana, baked with a touch of vanilla. Absolutely delicious.