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One of the best attributes of the Cantina Palacio is its constant versatility. Each season, its menu is reinvented thanks to the creativity of the best gastronomic talents in Mexico to offer diners the most excellent from each region. Each proposal has been spectacular, but thanks to chef Andrea Lizárraga, the flavor of Sinaloa with oriental inspiration comes to the city to compete for the title of being the best.
Chef Lizárraga had the opportunity to lay her foundations in two and three Michelin-star establishments in France, Japan, and New York. In 2018, Nao Kitchen Bar finally opened its doors, which takes its name from the merchant ship that was the link between Asia and Mexico during the Nao of China. Nao Kitchen Bar is on the list of The 250 Best Restaurants, edited by Culinaria Mexicana.
In addition, Andrea Lizárraga was awarded the Restaurant Merit Award as Young Chef of the Year, awarded by CANIRAC, and Young Entrepreneur of the Year by the state CANACINTRA.
To say that Lizárraga’s menu for Cantina Palacio is delicious would be an understatement. Each dish is fresh, exquisite, and unexpected. Not only for their attractive presentations or different textures but for the meeting of flavors and inspired touches that surprise the palate.
Whet your appetite with some Oysters Avorazados, a refreshing starter of fresh oysters, scallops, cooked shrimp, and chiltepin, perfect for the summer heat. One of the best advantages of Cantina Palacio and Gastronomía Palacio is the guarantee of their cava and the recommendations of their sommelier, whom the dessert pairing, chose a Vinho Verde from Casa Santos Lima from Portugal, accompanied by the Seasonal Tiradito Catch of the day Kombujime, mango sauce, guajillo and sake with shrimp chips; the encounter of texture and flavors in this dish allure to enjoy them slowly in a fantastic feast.
The Nais Tacos are an example of the chef’s dedication and creativity. The Short Rib is cooked 24 hours with corn Esquites on plantain tortillas and peanut butter sauce, the dish that forces you not to miss this season and enjoy the temporary menu of Cantina Palacio.
However, the signature dish of Lizárraga’s seasoning is undoubtedly the Pargo a la Talla, which is the perfect image of the Sinaloan and oriental inspiration that defines the chef’s cuisine, Crispy in panko, green coconut curry, jicama salad, fresh herbs, and toasted peanuts, accompanied by corn tortillas.
For dessert, both options are supreme. The Frozen Churro is a delicious alternative to the classic from Mexican plazas served with artisanal vanilla and red fruit ice cream or Piña Colada, a delightful coconut mousseline, roasted pineapple jam, and rum sponge cake.
Run, because this menu will only be available during July and August at Cantina Palacio.
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