The Best of Talk of the Town

590 0

Below,  we review a few of our favorite restaurants featured in recent months on our  “Talk of the Town”, whose name is, indeed, “borrowed” from The venerable New Yorker.

The Porfiriano interior of Casa Virginia

Casa Virginia is chef Mónica Patiño and her daughter Micaela Miguel’s latest venture, located above Delirio at the corner of Alvaro Obregón & Monterrey. The Porfiriana house is beautifully restored and home-style Franco-Mexican food is reminiscent of a Southern French country kitchen. Dishes are copious and good for sharing, making for a jolly convivial ambience. Prices average $400-500 PP.
Álavaro Obregón corner of Monterrey. Roma
Tel. 5207 1813
Open Tuesday – Thursday: 1:30 – 11 p.m., Friday, Saturday: 1:30 p.m. –11:30 p.m. Sunday:1:30  – 6 p.m.

Huevos rotos @ Sud 777

The southern part of the city doesn’t house many ‘high end’ establishments I find recommendable. An exception is Sud 777. Chef Edgar Nuñez’ pretty venue overlooks a treelined landscape which gives the impression of being far removed from the locura of the city. His menu features creative cooking based on Mexican and Spanish traditions. Such tweaked classics as huevos rotos, sweetbreads in a reduction of their juices, rock cod with clams and an arroz caldoso of duck are artfully prepared and beautifully presented. Price PP $500-600

Blvd. de la Luz 777, Alvaro Obregon, Jardines del Pedregal.  Tel. 5568 4777
Open Monday – Saturday 8 a.m. – 12 a.m., Sunday 9 a.m. – 5:30 p.m.

Guzina Oaxaca  Guzina (which means ‘cocina’ in the Zapotec language) is chef Alejandro Ruiz, of Casa Oaxaca fame’s venue for great Oaxacan cooking. It’s worth a visit to sample creative twists on the region’s famous moles as well as fresh market based cooking.
Price PP $500 200

Mazaryk 513 between Sóctrates & Platón, Polanco
Tel. 5282 1820)  Open Monday – Saturday 8 a.m. – 11 p.m., Sunday until 6.

Páprika is chef and provocateur Josefina Santacruz’ new venue for tastes from North Africa and beyond. Standouts are a fragrant Iranian rice generously endowed with nuts and dried fruits, rich lamb meatballs from Turkey and the lightly sweet and aromatic Moroccan bastilla – chicken pie – here presented as mini empanadas. Dishes are small and wallet-friendly, meant to be shared. Price PP $200-300
 
Marsella 61, between Havre & Nápoles, Colonia Juarez
Open Tuesday – Saturday 2 – 11 p.m., Sunday until 6.
Tel. 5533 0303

Related Posts

Leave a Comment

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.