Gourmet de México
  • last year
El día de hoy, junto con @donde_ir , te llevamos al restaurante con una de las mejores vistas de todo México. ✨

En esta edición, nos cautivamos con la magia de otoño y del Día de Muertos a través de este menú del chef @pepesalinas en @balcondelzocalo . Desde una oblea de aceite de aguacate de aprovechamiento, pasando por una bañerita de foie gras, hasta un exquisito pastel Amalia con texturas de chocolate y hongos de temporada, cada platillo es una obra de arte deliciosa y temática. ️

Y mientras degustas tus platillos, no puedes dejar de admirar la vista panorámica que se extiende ante ti, con la majestuosa catedral y el Zócalo de la CDMX como telón de fondo. ⛪️

¿Cuál se te antojo más? Recuerda que este menú solo estará disponible hasta el 21 de diciembre.
Av. 5 de Mayo 61, Centro Histórico, CDMX.
Transcript
00:00 Hi, I'm Pepe Salinas, chef of Bacón del Zócalo.
00:02 I want to talk to you about our autumn tasting menu.
00:05 There are nine times, of which today I will talk about five.
00:08 This time we start with three entrées.
00:12 A fold of avocado oil for use.
00:15 Also a pipián dressed like a romesco with biodynamic vegetables.
00:20 And thirdly, a bath of foie gras foam with honey mellipona foam.
00:26 In the second time, tuna. We marinate it in a kimchi with Mexican products.
00:32 After the tuna, we have a topinambo.
00:35 It goes on top of a little vegetable chorizo, a mole of sempazuchil.
00:41 And it's finished with some layers of peach that we took advantage of our hydromiel from the previous season.
00:48 As the main part of the menu, we have the tongue of beef.
00:51 This tongue is cooked so that it is super soft, accompanied by a 2023 pot mole.
00:58 It changes the recipe every year and has a salty praline of hazelnut.
01:03 To finish the menu, we have a pastel amalia, which is already a classic, which are chocolate textures.
01:09 In this case, it fills with seasonal mushrooms and accompanied with truffle oil and autumn truffle.
01:16 This menu is available until December 21. It is always advisable to order it with marinade.
01:21 Every season we change our menu, so we wait for you soon in Balcón del Zócalo.
01:26 ♪ I ain't never had a man ♪