19-04-2019
Lamb with mole chichilo rojo, one of the dishes from Guzina Oaxaca, Alejandro Ruiz’s restaurant in Mexico City
The culinary culture of Oaxaca and mezcal are experiencing such a boom that they have colonized the restaurant scene of Mexico City too. Thanks to its authentic character and its perfect mix of regional traditions, typical products and a contemporary culinary vision, Guzina Oaxaca is the place that more than any other has left an impression on the Mexican capital.
Guzina (the Zapotec word for “kitchen/cuisine”) is the project of acclaimed chef Alejandro Ruiz, famous for Casa Oaxaca and most of all for launching the cuisine of his homeland on an national and international scale.
Alejandro has handed the leadership of the brigade to Carlos Galán, a young and talented cook, capable of standing out in a neighbourhood as competitive as Polanco. The menu shows a very precise vision: the beauty and the rustic features of the cuisines of the 8 regions of the state of Oaxaca, inspired by the different ingredients, techniques, traditions and customs that are then interpreted in a fine dining context.
Chef Carlos Galán
The classics not to miss include Tlayuda (a sort of crispy and large corn tortilla) with beans, quesillo cheese and tasajo (beef, finely cut and dried); Guacamole with chapulines (grasshoppers) and different types of mole made with great elegance, such as Mole negro with turkey breast or Mole manchamanteles with pork and purée of roasted apple.
However, it would be tragic to forget recipes that perhaps are not so easily associated with Oaxaca, such as the turbot Ceviche with oil aromatised with chile morita and prawns; or the Tuna Aguachile with roasted avocado, cucumber and Creole coriander. Desserts like Chocolate mousse or Chocolate tart with agave honey make the best use of the great products of Oaxaca such as cocoa or Pinotepa cheese.
Duck tacos with mole colorado
Chocolate tart with agave honey
Even the list of alcoholic drinks offers an excellent selection of craft beers and mezcal from that region. They’re the perfect pairing with chef Galán’s creations. Finally, it really feels like you’re in the magic land of Oaxaca, thanks also to the marvellous artworks and craftworks scattered around the restaurant.
Translated into English by Slawka G. Scarso Guzina Oaxaca Presidente Masaryk 513 Polanco, Mexico City Mexico +525552803574 Closed on Sunday night Average prices: starters 150, main courses 330, desserts 110 Mexican pesos.
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Chef, journalist, a Phd in Italian linguistics, author of books on the theme, experiences that converge in the same profession, from writing to cooking, from cooking to journalism and back to cooking. The same that led him to write for Mexican magazines such as Protocolo, Saborearte and Siempre
