Tabasco cuisine has arrived at Cantina Palacio thanks to the manager Lupita Vidalwho has managed to capture the essence and authentic flavors of this region of southeastern Mexico.

Chef Lupita Vidal, whose culinary skill has won palates and recognition, not only stands out for her ingenuity in the kitchen, but also for her outstanding presence on the gastronomic scene.

His restaurant, La Cevichería Tabasco, is among the select 250 best restaurants of Culinaria Mexicana 2024, an achievement that highlights his dedication and excellence in creating unique culinary experiences.

Not content with this, her continued commitment to Tabasco cuisine is materialized in her next book titled “Agua y Humo”, a work that promises to immerse readers in the aromas, flavors and culinary traditions of the region.

His career is not only a testament to his talent, but also to his passion for elevating local gastronomy to new horizons of excellence. His menu, an ode to the gastronomic richness of Tabasco, takes us on a journey of flavors and textures that delight the senses and honor local culinary traditions.

Photo: Miriam Rivera

Starting with the Lizardfish Flute ($210), a dish that personifies the culinary identity of Tabasco, chef Lupita Vidal surprises us with her skill in combining local ingredients. The delicate texture of the pejelagarto combines harmoniously with the intensity of the dried chili sauce, creating an explosion of flavors on the palate.

The pairing with Prosecco Extra Dry DOP Orlotti elevates the experience even further, highlighting the nuances of each bite with its freshness and effervescence.

Photo: Miriam Rivera

Los Marrows with Octopus ($390) They transport us to the culinary roots of Tabasco, with their grilled preparation that highlights the freshness and quality of local ingredients. The smoothness of the chipilín pesto complements the texture of the octopus and fried chestnut, creating a perfect balance of flavors and textures in each bite.

The pairing with Barbuntín, Albariño from Quinta de Couselo, enhances the complexity of this dish with its elegance and floral notes.

Photo: Miriam Rivera

He Sea Bass with Tabasco Sofrito ($435) is a tribute to the homey and comforting cuisine of Tabasco. Served on a banana leaf, the fish melts in the mouth with the Tabasco sauce, while the plantain puree provides a creamy texture and a sweet flavor that balances the intensity of the seasonings.

The pairing with Terras Gauda, ​​a mixture of Albariño, Loureiro and Caiño, complements this dish with its freshness and acidity, creating a harmony of flavors on the palate.

He Beef Pushcagua ($595), A comforting dish full of flavor, it captivates us with its tenderness and softness. The meat, slowly cooked in a marinade of dried chiles and taquera sauce, melts in the mouth, while the consommé provides an unmatched depth of flavor.

The pairing with Viento Negro Oak Reserve, a red wine from Vinícola El Consuelo, enhances the richness and complexity of this dish with its fruity notes and well-defined structure.

Photo: Miriam Rivera

To complete this culinary experience, the Tabasco Chocolate Cake and the Rice with Coconut Milk They delight us with their comforting and soft flavors.

The cake, made with 100% Tabasco chocolate ($190), is a tribute to the richness of the region’s cocoa, while the coconut rice pudding ($110) transports us to the tropical flavors of Tabasco.

Where: Perif Ring. 4690, Jardines del Pedregal de San Ángel, Coyoacán, 04500 Mexico City, CDMX.

Precio: $$$

When: From March 6 to April 30.


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