Location-Petrarca 254 Polanco, Mexico City, Mexico
Cuisine- Mexican Haute Cuisine
Gagit is back in Mexico City with Fernando of Casa Sanchez fame for a dinner with our dear friend Hector and my best friend Don Julio 1942. I am always looking for new places to eat but after reading @alifewortheating ,Pujol revisted I must revisit Pujol and the genuis of Enrique Olvera .
We enter the restaurant ,shown to our table and my best friend is waiting for us ,of course,as shown above, Salud and we order the Menu de Tierra for the night,although the menu changes during the year. We are now brought the elotitos tatemados con mayonesa de cafe y polvo de chicatana,smoked baby corn with coffee mayonaise dusted in salty ant powder,seved in a hollowed out gourd , shown above as well as all dishes we were served this night. A second Amuse an onion consomme had just enough flavor to whet our palate for what was coming next.In this case ,Taco de Chicharron de queso y gaucomole, every bite of the three different ingredients were flavor treats surrounded by the crunchy Tacos.Tequila toasts for every course of course.
The next course Ensalada de jitomate heirloom.Hoja de frifol.Quesillo frito. A tomato salad that I really enjoyed ,especially with the bites of fried cheese .We were now served one of my favorite dishes,way out there but real taste ,Escamole ,ant larvae, served on a bed of cactus greens and leek with a sprinkle of smoked onion salt as shown. A real delicacy but simple and of course crunchy:) And followed by Tamal de tuetano y chiplin,Salsa verde cruda.Queso catija, again a crunchy dish with a crunch with Bone Marrow and Chipilin the star. We toasted each course of course with another shot of the Tequila.
The meat courses , Taco de cordero lechal. Pure’ de chicharo y aquacate. salsa de tomate y hoja santa ,suckling lamb so moist avacado and green pea puree so simple and still a great taste. And,cerdo pelon en redoco blanco.frijol alfayayacan, Vegetable encurtidos.Yucatecan bald pig in a pork reduction with bean salsa, pickled vegetables ,served with delicate tacos to make your own bites of flavors,all shown. At this point my best friend Don Julio 1942 says good bye,as shown.Unfortunately, to much Tequila leads to pretty bad pics:)
The desserts now are served,and the first aged platano dominica with chimolte , recommended by @LifeWorthEating and a real taste treat as the Banana is sprinkled with Macadamia zest and spearmint cream. The next , chocolate mousse served in flaming fashion.and the last and my favorite,Camote enmielado ,guayabate ,helado de yogurt, Sweet potato with honey, Guava and piloncillo pure. Yogurt ice cream, milk jello . Amarant crunch. Wow I really do not enjoy these ingredients individually but together magic. We are now served some luscious candied sweets with espresso strong.
Let the truth be told,I now know why @LifeWorthEating has been here 20 times as we celebrate my second meal with a salute from the Chef, Enrique Olvera and a promise to come back 18 times more:) Mexican cuisine will never be the same thanks to him.