(Español) Sud 777

Ciudad de México tiene una de las gastronomías mas interesantes del continente. Realmente creería que todos los países tienen varias cosas interesantes en sus culturas y gastronomías, pero al mismo tiempo creo que la cocina mexicana ha sido una de las más internacionalizadas de Latinoamérica bajo un concepto Tex-Mex, que en realidad es más una apreciación americana de lo que es dicha cocina.

Hoy en día, México hace un gran esfuerzo por destronar ese concepto Tex-Mex y poner la real cocina mexicana en la boca de los comensales del mundo. Sud 777 y su Chef Edgar Núñez es un gran ejemplo de dicho esfuerzo por mostrar lo que realmente es la gastronomía mexicana.

Boulevard de la Luz 777 es la dirección de una casa bonita, atractiva, moderna y que encaja perfectamente en la colonia Jardines del Pedregal, con sus grandes frentes y un ambiente calmado y residencial. Allí, detrás de esos muros de dicha casa, se cocinan muestras de México, sabores, aromas, platos deliciosos que expresan México, mole, aguacate, pescados, cerdo, algo que hay que vivir y probar para poder saber lo maravilloso que allí hay.

Edgar Núñez, joven cocinero mexicano imprime su cultura en cada plato mezclando innovación y tradición consiguiendo una gran mezcla de sabores, colores y texturas que seguramente a muchos deleitará, conmigo lo consiguió.

Menú a la Carte o menú de degustación. La opción degustación cuesta MX$650 por persona y consta de 5 platos. Esta vez, a la carte fue la elección. Sigue leyendo

(English) PUJOL

Over a month before my trip to Mexico I was looking for places to eat and enjoy Mexico’s City gastronomy.I wanted to try one of the top rated restaurants in the city so decided to go for # 16 in the San Pellegrino Guide (www.theworlds50best.com), Enrique Olvera’s Pujol (www.pujol.com.mx).

At the booked date, 2:30 pm lunch, went to the so popular and upscale Polanco neighbourhood and arrived at the restaurant. A Nice three story building, wooden façade and a single small door entry, as everything on the inside, simple, minimalistic and modern.

My companion and I were nicely greeted and taken to our table. Comfortable seats, good size table, great environment. Pujol inside is a square room, dark brown painted walls with a couple of long mirrors hanging of them, couple of deco items and with a great simplicity. One of the most minimalistic places I have ever been to. Sigue leyendo

(English) Mexico City’s Starter!

Recently ate in Mexico City. Wow! That’s what I have to say, Wow!

Even though is not secret that Mexico’s gourmet environment has been on a rise for the last 5 to 10 years, still you have to get amazed by what these Mexican cooks are doing.

Mexico City (and metropolitan area) with its 21 million habitants, multicultural places, little traditional squares and markets, developing ends of the city and numerous infrastructure projects, hosts as many different and various cuisines, restaurant styles, 3 of the top 50 restaurants in the San Pellegrino Guide (50 best restaurants in the world) and a bunch of rising culinary currents that can only make you water your mouth and get on to discover that big cooking world.

My two main outings were Pujol (16 in the world. San Pellegrino guide) and Sud 777 (27 in Latin America). Sigue leyendo

Dinning out!


Dinning in restaurants becomes sometimes a bit over the edge. When you go to the trendy ones, the fancy ones, the ones that are on the restaurant guides leading a bunch of cooks and personnel that are trying everyday to be at the top of their game but are not always successful, is when you really start thinking about why guides exist, why points systems are in our market today and why some people with good produce, good dishes and restaurants do not make it there.
Don’t get me wrong, there’s always a reason to explain all my questioning and there’s always answers for that. Hey! At the end of the day we all go to restaurants to enjoy a great meal, a good drink and a entertaining environment.  Sigue leyendo