In the heart of Polanco, you will find the Blanco Castelar restaurant. The property, with its architectural splendor and a terrace bar that invites relaxation, creates the perfect backdrop for an unforgettable dining experience.

By the talented chef Alfredo de la Cruzwho has eight years of experience in the Carolo group, Blanco Castelar’s new menu promises to delight the senses with its fusion of creative flavors and exquisite presentations.

On this occasion, we share these new dishes that are part of the Chef’s suggestions for April, May and June:

Our gastronomic journey began with Farmed Oyster with Vermouth, a totally Mexican product from the state of Sinaloa. This marine delicacy is presented accompanied by a refreshing touch of cucumber and mint, creating an explosion of freshness on the palate.

Photo: Karla Campos

Closely followed by the King Kampachi with Dried Chile Aguachile and Raspberry transported us to a world of sustainable fishing and vibrant flavors. The aguachile of dried chiles, along with the raspberry chuma, enhanced the freshness of the fish, while the spicy and fruity notes danced in perfect harmony.

Photo: Karla Campos

The culinary journey continued with the Soft Shell Crab Taco with Baja Style Callo Rice, a delicious fusion of flavors and textures. The softness of the crab was complemented by the sweet tripe rice and a spicy mayonnaise, creating an explosion of flavors worthy of the most demanding palates.

The Totoaba with Roasted Pore Emulsion, Artichoke and Caramelized Pepper took us to explore the richness of Mexican sustainable fishing. This dish, appreciated by both locals and foreign visitors, highlighted the quality and versatility of local products, exalting Mexico’s culinary heritage.

Photo: Karla Campos

For meat lovers, the Short Rib with its Pot Cappuccino offered a unique experience in every bite. Matured for 24 days and accompanied by an espresso sauce, this dish defied expectations and delighted with its boldness and unmatched flavor.

To culminate this culinary experience, the Flan with Manzanilla Ice Cream gave us a sweet ending with a touch of elegance. The combination of the creaminess of the flan with the freshness of the chamomile ice cream created a symphony of flavors that captivated our senses and left a lasting impression.

Where: Av. Emilio Castelar 163, Polanco, Polanco III Secc, Miguel Hidalgo, 11550 Mexico City, CDMX

Precio: $$$

*The photos are part of an event to present the new dishes and represent 30% of the size they will find in the restaurant.


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