Posts from the ‘What to Eat’ Category

Águila y Sol

Águila y Sol, by some accounts, is currently the best restaurant in Mexico City. I can see why that’s been said but since my repertoire only encompasses a fraction of the metropolis’s offerings I can’t personally concur. Like Pujol, this modern eatery plays with classic Mexican flavors and ingredients but is more grounded in tradition. Even the cavernous room felt a bit more staid, like an upscale hotel. The restaurant just moved to this location in the last few months so I wonder how it compares to the original spot.

You enter on the ground floor and take an elevator upstairs where your arrival is announced from podium to podium by staff donning earpieces. I’ve said it before and I’ll say it again, that just didn’t seem very NYC. I have no idea if hosts and hostesses in L.A. walk around with wireless communication devices attached to their ears but I like to imagine that they do.

To lean on a recent discussion, Águila y Sol is more “mama” where Pujol is more “show-off.” And yes, chef Martha Ortiz Chapa is a woman. Also in light of the recent McNally/Bruni ladies manning kitchens flare up, it’s worth noting that many top restaurants in D.F. are female run. Mark Bittman wrote about another two just last month.

When the female half of the the youngish American couple seated next to us asked her boyfriend/husband how he’d heard about Águila y Sol he mentioned The New York Times. James was more irritated by this twosome than I was (usually I’m the one irked by little nothings) and swore he heard the words “Carroll Gardens” come from their mouths. If true, there is something grotesque about foodie Brooklynites (reluctantly lumping myself into that demo) clogging up the same restaurants miles from home. But at least I don’t gaze into my partner’s eyes all meal long while saying “I love you.” Thankfully, inoffensive, unromantic Canadians were seated on our other side.

Locals don’t show up until after 9pm. Part way through our evening, the chain-smoking twentysomethings started piling in. Tall skinny blonde Mexican girls with preppie Anglo-looking boyfriends who were probably Mexican too. They mostly drink and eat salads. I think this genre is called fresas, akin to American yuppies (a dated word I never use but whatever. Isn’t NYC completely teeming with wealthy under-30s? It must be a Gen Y fancying themselves as soulful and creative thing because I don’t sense the same disdain for these types that existed in the ‘80s). The staff was all shorter and browner (in the U.S. they just keep these guys in the back) and this seemed to be the case anywhere with $20+ entrees. I don’t want to be a class crusader, especially on vacation; it was particularly noticeable that’s all.

I was scared about taking photos after reading this missive from a stranger, but there wasn’t any trauma. I’m a super quick snapper (and it shows). Attempting to capture a dish with minimal blur is my only aim. Compensating for color distorting candlelight is beyond my grasp.

But the food; it’s quite good. Neither James nor I could decide if we preferred Águila y Sol or Pujol. The style is enticing in the sense that it’s food food. No tasting menus, crazy plating or avant-garde techniques. More like updated classics that would score higher on a Top Chef challenge.

I will say that we chose a wretched wine and I’m snob-free on the subject. Luckily, my cocktail made of jamaica (hibiscus—like Red Zinger Celestial Seasonings tea) and dusted with chile power was dazzling. I really wanted to try something Mexican and I suppose that’s what sommeliers are for. I kind of randomly picked a red on the lower end of the mid-range, just taking a chance. I want to say that the region was Jala but I’m finding no evidence of that on the internet and since the restaurant has no website I’m without a crutch. A full month has nearly passed since this dinner so details are cloudy.

We both ordered ceviches for starters. James had one of the specials and I didn’t want to copy so I chose another version from the regular menu. His was spicier and more exciting. Mine was fresh with clean flavors enhanced by cubes of cucumber and plantain chips. I don’t know what the black seeds sprinkled over top were. Where’s Mexican Menupages when I need it?

This was the man’s meal (except I ordered it). As I eventually learned arranchera is charcoal grilled meat and is wildly popular in Mexico City. There’s even a chain called Arranchera that serves sandwiches on hefty wooden boards. This was a Lincoln Log approach to steak that my intentionally bald, bespectacled, beige-suited dining neighbor (and possible real life neighbor) also ordered and said looked like the woody toys.

On the far left is a salsa that was unbelievably hot; I really hadn’t anticipated such fire from an upscale restaurant so after my first blob my mouth was a little shocked. It seems like chefs here tend to tone down strong flavors in proportion to the price. There’s also a pile of pickled onions, jalapeños and shredded dried chiles that I want to say are guajillo. I’m always swayed by sides and one of the main reasons I ordered this dish was because I wanted to know what frijoles chino (Chinese refried beans) were. They’re hidden in the little tortilla cup and covered with wild streams of fried potato. They just tasted like refried beans. I thought maybe they were going to mash black beans or edamame (yes, Japonés not Chino but you never know). I’m not complaining.

Handmade tortillas in a variety of styles.

There’s a fish in there under the cephalopod-esqe dried chile. I did not taste this.

Ok, I nearly lost my mind when our meal ended with a freaking molten cake. As you may or may not know, these gooey clichés are the bane of my culinary existence. I truly wish I had a menu to jog my memory but I swear even with my mediocre Spanish comprehension, there was no mention warmth or baked or hot, any clues. The words chocolate, caramel and hibiscus caught my attention. I knew it was going to be a cake; perhaps I should’ve just assumed the worst. For the record, it tasted wonderful and chocolaty but I wanted something more inventive.

These were our post-dessert treats. James thought the waiter said the wrapped goodies were ensconced in rice paper. After no tasty dissolving on the tongue, we discovered it was merely tissue paper. All I can remember is that the brown nubs in the back were crazy salty and sour and might’ve been tamarind paste coated in salt. I’m not sure if that qualifies as a nice parting gift or not.

Águila y Sol * 127 Emilio Castelar, Mexico City, Mexico

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Flor de Lis

I’m not tamale crazy in the least but it seemed remiss to pass up Flor de Lis since it was so close to our hotel and gets talked up all over the place. And I almost went tamale-less because dining during the late end of lunch a.k.a. la comida meant many of the varieties were gone. My original order of chile verde pork in corn husks became a chicken filling in banana leaves. I’m fine with either, really.

Some of the reasons I’m not crazy about tamales is because even when they’re light like these were, they’re still kind of dense and I worry about the insides to outsides ratio. Even though our next meal was a good five hours away, the meat and masa stuck right with me.

I’m still not sure when the proper time for tamales is because you’d see people on street corners hawking them from giant metal steamers in the morning as well as the wee hours. I never did eat a street tamale aside from the one stuffed into a roll and that appears to be an anomaly.

Street food has never scared me but today I received an email from a stranger who in addition to giving me Mexico City food tips said that there’s two tons of dried feces in the air so watch out for uncovered food. I snorted out loud at work when I read those words. I’m not sure of the veracity of that boldly disturbing statement, and since I basically find and fact check statistics and all day long at my job I can’t help but wonder about that number. This will have to be looked into further because I would hate to eat a poop tamale, wrapped in banana leaves or corn husks.

Flor de Lis * Huichapan 21, Mexico City, Mexico

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Pujol

Pujol is the type of establishment that many might describe as being “like a New York restaurant.” The same has been said of Cinc Sentits in Barcelona, which also gave me pause while trip planning. Who wants to eat at a New York-esque restaurant when you’re trying to escape the city? I would just say modern. You know, kind of starkly decorated with deconstructed dishes, custom serving vessels and tasting menus.

Originally, I wondered if I really needed to eat foam while on vacation in Mexico City. But it turned out that I did. Enrique Olvera, Pujol’s C.I.A-trained chef, is clearly of the molecular gastronomy school (I really need to come up with a more apt short hand for this style since it’s not as scientific or clinical as that moniker implies), a frenzy that hasn’t fully seized Mexico yet.

Targeting the likeliest clientele, Pujol is located in Polanco, the neighborhood often referred to as the Beverly Hills of D.F, which only furthered my impression of the capitol as more of an L.A. than an NYC. The diners certainly reflected this. Though the cream on ivory room was fairly quiet when we arrived at 8:30pm–a group wine tasting was being conducted in the back–it soon filled up with parties that all seemed to know each other. 9pm seems to be prime time for cena.

It almost felt like we’d crashed a private party. I noticed this at both higher end restaurants, large, obviously wealthy groups dining together. Pujol attracted the 40-plus types where Aguila y Sol enticed younger crews, which seemed mis-matched because the latter felt like a stuffier restaurant in some ways. I don’t get that so much in NYC or else I just don’t frequent those types of restaurants. It was nearly a highbrow meatpacking scene but with foodie food.

This shot was intended to show the room, not me looking grim. The silver stand on my right is a portable purse-rack. 

We opted for the seven-course tasting menu without wine pairings. Strangely, a dining time is listed on the menu. The one I was given on request to take home was not a match of our dinner and reads, “7 tiempos (90 minutos)” though I swear ours said "60 minutos" and didn’t have the four wines listed for pairing. The dinner lasted more than an hour. I wish I could remember the wine. All I can say is that it was Mexican, similar to a cabernet sauvignon and was miles better than the one we had the night before. The degustacion was 495 pesos (395 per person extra for wine parings), which I thought great value for the caliber. That’s about $45. I’m not sure where else you’ll find an equivalent for such a price in NYC.

The menu is entirely in Spanish (so the English descriptions below might be a bit wonky) and the staff was accordingly monolingual. One of our servers would helpfully try to translate, though his accent was as heavy as I’m sure my Spanish one is. We got by, though it’s certain that nuances were completely lost on us. You have to be familiar with the original to understand the riff and I suspect that many dishes were plays on traditional flavor combinations.

The thing about these restaurants is that they’re not conducive to furtive food photography. It seems that the more a meal costs, the subtler the lighting gets. Nice for atmosphere but not so nice for flash-free shots. The colors were so much more vibrant in person. I’ll openly admit that these pictures do little justice to the subjects.

This was a big amuse (though you can’t tell from the photo) and it immediately came to mind when I saw Clay’s awkward apple construction on the premiere of Top Chef 3. I don’t know what this was, though the green gelatinous component seemed like nopales and there were a lot of crumbs. Olvera seemed enamored with crumbs and they appeared a few more times throughout the meal. I really didn’t want to eat the whole thing because it was awfully filling right off the bat.

Ensalada de nopal tierno curado en sal, guarnición tradicional, masa tostada, nieve de orégano-limón/Salad of salt-cured cactus paddles, traditional trimmings, toasted masa, oregano-lime sorbet

This was really good. I’m always wowed when I see a bunch of vegetables and they end up tasting like so much more. This was tangy, creamy, crunchy, warm and cold. I’m not sure what is meant by traditional trimming (garnish), perhaps the cheese crumbles. The little cactus tuile sticking up doesn’t seem very traditional.

Jaiba de concha suave, emulsión de chilpachole, gelatina de epazote, chips de ajo/Soft-shell crab tempura, chilpachole emulsion, epazote gelatin, garlic chips

Initially, I had no idea what was presented but guessed it was seafood tempura. After closer inspection, I noticed the soft-shell crab shell on top of the fritter beneath the garlic crisps and epazote leaf. Soft-shell crab worked well with the chile sauce and bouncy, herby cubes. Ok, I just learned something. Like I was saying, this fanciful cuisine might mean more if you know the original. Chilpachole is a Veracruz-style crab stew, so the crimson swipe wasn’t merely a chile sauce but an approximation of this regional dish in sauce form.

Capuchino de flor de calabaza, espuma de leche de coco, nuez moscada/Squash blossom”cappuccino,” coconut milk foam, nutmeg

It took a while to figure out that “noo meh” meant nutmeg and was akin my favorite baffling ingredient description in Thailand, “ding gah” that we didn’t figure out was ginger for quite some time. Rick Bayless sipped this creation on one of his episodes so it kind of made me laugh when the streamlined glass mug appeared. Because, you know, Rick Bayless is kind of a cornball. Earnest and knowledgeable, but a cornball.

Filete de mero envuelto en hoja santa, huitlacoche rostizado, veloute de jitomate y masa, cracker de comino/Sea bass fillet wrapped in hoja santa, roasted huitlacoche, tomato and masa veloute, cumin cracker

The entrees were both full on nueva cocina mexicana. Cumin, huitlacoche, hoja santa, masa—uber Mexican ingredients. The flavors melded in a dirty, earthy licorice way. Foam was definitely present, though it doesn’t appear in the description.

Top Sirloin, mantequilla de limón verde, aire de tortilla, puré de aguacate-chile serrano, sal de Nayarit/Steak, key lime butter, tortilla air, avocado-serrano puree, Nayarit sea salt

This was awesome and I’m not joking. Despite the insane tortilla “air,” this dish was one of the simplest. It’s basically rare steak with guacamole, lime butter, sea salt and a hint of tortilla, like a fancy carne asada taco. I’m still not sure how the essence of a tortilla was so perfectly captured in such an ephemeral medium.

The not-my-type but handsome and stylishly besuited dad dining with his teenage son at the table nearest us (we had a very private table with no other next to it, a rare luxury in NYC) had the full-sized entrée and I couldn’t help but ogle it. He didn’t eat all of his butter either. They got little candies at the end of their meal that we did not (they didn’t finish those either). The staff seemed to know him, though.

Plato de quesos artesanales de Ensenada, Atotonilco y Atlixco/Plate of artisanal cheeses from Ensenada, Atotonilco and Atlixco

I don’t know what these cheeses are, and I was sad that I was so full at this point. I could barely enjoy them. The middle one with an apricot-like jam was my favorite. The one on the right was creamy and very pungent and came with sliced prunes. The left one was similar to gruyere and had a berry blob.

Pie cremoso de limón verde, merengue, helado de yogurt/Key lime cream pie, meringue, yogurt ice cream

Yep, it’s a deconstructed key lime pie with more of those crumbs. No complaints, and thankfully no molten cake ending.

Pujol * Francisco Petrarca 254, Mexico City, Mexico

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Taco Triumverate

I’ve eaten my fair share of tacos, though sadly never on their home turf…until now (well, the week before last). Hours after landing, we hit up El Tizoncito and later in the week we found El Califa and El Farolito (if anyone ever looks for these two, Calle Altata doesn’t seem to be on any maps—look for Alfonso Reyes, the perpendicular street, instead) across the street from each other in a Geno’s/Pat’s fashion. I didn’t sense any rivalry though I like to imagine one exists.

Each eatery had distinctive characteristics and specialties, which I’ll compare below. I couldn’t help but notice descriptions from mainstream media and guidebooks using phrases like “bare bones” or “taco stand” to describe these places. That would only be the case if the writer never saw an actual street stall or fonda which would be nearly impossible since they fill the city. This trio is fast food in nature (at least two are chains—I’m not sure about El Califa) but there are menus and table service.

El Tizoncito 362 Calle Campeche Mexico City, Mexico	El Califa 22 Calle Altata Mexico City, Mexico	El Farolito 19 Calle Altata Mexico City, Mexico
Specialty: al pastor (gyro-style spit-roasted pork cooked and served with pineapple). They claim to have invented it.	Specialty: something called a Gaona with a registered trademark symbol. I wasn’t sure what this was so I shied away from it. I’m pretty certain that it’s a carne asada type taco, though I can’t deduce how it differs from the bistec.	Specialty: al carbón (charcoal grilled) which quickly becomes apparent when choking gusts of smoke wind through the room and make you tear up.
Despite being a chain, the Condesa location was the original. El Tizoncito has the least amount of seating (and the exposed outdoor seating really gave our “no, gracias” skills a work out, thanks to a hurdy-gurdy man, wooden chair salesman, small girl handing out those give me money cards, Indian guy trying to get back to India, flower pushers and silver jewelry hawker) but they do have a sushi bar type counter where diners can watch their food being prepped. I give them extra points for offering free samples and having a cartoon mascot pork blob with a pineapple hat that I think is named Tiz.	El Califa is vaguely upscale compared to the other two. They’re pricier, a little purist and have subtle décor. I ordered a bistec and a costilla but ended up with two of the grilled beef tacos. There was nothing wrong with this place but it lacked garish oomph.	I kind of liked El Farolito the best because they had the largest amount of seating and menu items (I know, most agree that specialization is key but I possess a Cheesecake Factory mentality) plus a torta joint on the other side and a juice counter. It felt sort of like a diner. Like El Tizoncito, this Condesa location is also the original. We found one the very next day at the Santa Fe mall but it wasn’t the same.
Chips and beans were a nice touch. The pale, creamy green sauce on the far left looked like guacamole but was the hottest thing on the tray. We were concerned by the lone plastic spoon because there was no way to not cross-contaminate each offering.	These were fancy because the came in earth tones and had individual mini wooden spoons.	I thought the green salsa in the foreground would be insane like the one at El Tinzoncito but it was tamer.
Perhaps we seemed clueless because while perusing the menu we were brought samples of the pastor, their specialty. Free food is always a plus.	Bistec tacos. Simple and to the point with high quality meat. Al carbón style.	Costilla (pork rib) taco with chopped bits. Double corn tortilla approach.
Now I am clueless because I couldn't tell you exactly what this is (it's not on their online menu). The mish mash included tacos, grilled onions and melted cheese.	It's hard to resist an al pastor taco. These came adorned with cilantro and onions while the grilled meats showed up naked.	I've had a gringa quesadilla in NYC before but couldn't recall what made it gringa. I was thinking the addition of cheese to the al pastor (despite cheese seeming like an American bastardization, plenty of melted white stuff finds its way onto tacos in D.F.) filling made it so. But I suspect it's the flour tortillas used for these gringa tacos.

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