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Salacia, which opened its doors at the fall of 2016, is a cozy, unpretentious spot that specializes in seafood Italian-style. Although the recipes are pan-Italian, the menu is northward looking – few Napolitano red-sauces are to be found here. The menu of cold and warm appetizers is appealing – don’t miss room temperature pulpo and potatoes, conserved in a light, aromatic vinaigrette. Pastas/risottos and main dishes on the menu are always augmented by a few daily specials. Pastas are house-made and cooked correctly al dente; the broad pappardelle, is done with the seemingly incompatible combination of shrimp and sausage and it coalesces beautifully. House pasta is tagliolini, a fresh spaghetti-like noodle topped with mixed seafood. Whole fish, whatever is nice at market, is selected by owner Sergio Demichelis and prepared simply a la sal or in a white wine/parsley sauce. This is a smart, sophisticated spot whose kitchen needs a bit o refining but which shows plenty of promise.

Nuevo León 135, Condesa
Tel. 9130 8143
Open Tuesday – Saturday 1:30 – 11:30, closed Monday

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About The Author

Nicholas Gilman is a food writer based in Mexico City; he's author of Good Food in Mexico CIty: Food Stalls, Fondas, Fine Dining.