Gualxmole with resa dish created by cooked Trust it Enríquez Guzmán from the village of Atayatempan, has a surprising similarity with the most familiar Soft greenBut with a considerable distinction: it is thickened with GuajeThe seeds of a tree. The result is a sauce that is at the same time astringent and deeply herbs, with a freshness that is both surprising and corroborating.
Then there is the Chilatele whose coatMade by Mary Carmen Gonzales. This dish is a nearby cousin mole potBut it stands out in its sweetness and in its lactiginous consistency. The bold flavor of meat and corn shapes the heart of the dish, while the piloncillo similar to Melassa adds a certain depth and chipotle provides a smoky and spicy edge. The complexity of this dish reflects its regional roots, where tradition and innovation intertwine.
In the end, neo—A creation and fragrant creation of the wild Mixtec herb called Alaches – was conceived by Rufina Cortés of Santo Tomás, Puebla. The Alache, with their pepper bite, citrus and a weak echo of anise or mint from a herb called PipichaCreate a refreshing quality, almost ethereal for the broth. The dish is a quiet wonder, a celebration of the unique flavors of the region and its profound connection with the wild and unspoiled land.
Meals can be combined with a cocktail, a Mexican wine or an artisan beer, each thoughtful chosen to integrate the flavors of the kitchen. The cocktails, in particular, affect a delicate balance between innovation and tradition, deeply drawing from the well of the Mexican culinary heritage. One of these creation is the Canelitaa drink that blends rum, Bulgarian (a type of fermented milk) and cinnamon, evoking the heat and comfort of the traditional PajareteA rustic drink of the Mexican countryside. Here, as with food, the past is honored but never trapped in nostalgia; It is carried out, reinvented and relevant for the contemporary table.
Mux furnishings are marked with a quiet elegance. Soft and sandy shades dominate space, thinly punctually by playful accents of red blue and navy blue. The minimalist design directs the eyes to detail, in particular the brown and unknown ceramic, made by artisans by Los Reyes Metzontla, Puebla, who adorns the room and appears at the table. Environmental music is traditional, but above all, it remains discreet, obediently in the background, without ever intruding on the experience.
The prices are reasonable: lunch should cost about $ 3-400, the tasting menus of 5 courses (one vegan) cost $ 1350, but this includes the combination of drinks with each course.
Culinary traditions do not arise in the lucid kitchens of high -end restaurants; They evolve organically, within the communities that nourish and support them. The high mentality ambitions of modern cuisine can perfect or reinterpret, but the soul of a tradition is firmly rooted in the hands and hearts of those who live it. Mux does an admirable job in paying homage to these non -celebrated custodians of tradition, in honor of the essence of their profession without ever losing sight of its origins. It is a respectful recognition, rendered not through imitation, but through a real reverence.
