Chilaquiles morita, in Punto MX.
If you have already had too much christmas feast and you feel like diversifying, maybe it's time to go through the mexican with star from the center of Madrid.
Arroz a la sucia, the first rice dish at Punto MX.
The new Punto MX proposal (General Pardiñas, 40-b. Esquina c/ Ayala) pays homage to the inns of Mexico City, with new dishes on the menu and on the tasting menu.
Roberto Ruiz is the chef at Punto MX.
"We say this is a very chilango menu ”, explains Roberto Ruiz, architect and chef of what was the first Mexican restaurant to obtain a Michelin star in Europe.
Birria breast, in Punto MX.
“The idea came from the long tables, where you can taste homemade food that is super affordable for five euros. The equivalent to the midday bar in Mexico are these fondas, which are not restaurants but where you have several options to choose from”.
“In a regular meal you always have a pitcher of water, a soup, a protein, a salad and a little dessert, in some you eat incredible , as in the Margarita inn (Adolfo Prieto 1364 B, Tlacoquemecatl del Valle, Benito Juárez), which only opens at dawn and is for taxi drivers. They do everything with charcoal. It is a very deep Mexico.”
The guacamole has to be present, one way or another.
"What we offer here is like a 'menú corrido meets Oxford'", jokes Roberto. The name of the tasting menu, available until March, is "Fondas de Ciudad de México", and is the result of Ruiz and his team's last trip to Mexico City.
Save room for dessert...
The recipe book of traditional Mexican gastronomy merges with its own creation, resulting in a great wealth of flavours, ingredients, varieties and techniques.
“This new menu is our personal take on traditional fondas. We wanted to reflect a very tasty cuisine, very homemade, winter, with various stews. a letter that brings back memories of home , of the family”, summarizes Roberto.
Hedgehog toast.
On the menu you will find elaborations such as Corn, marrow and chiltepin dishes ; (a sublime) Hedgehog, black bean and clementine toast; or the emblematic Fiesta del Guacamole dish, which was previously offered but is now adapted to winter and is made with new ingredients: nuts, pomegranate, cottage cheese with epazote and beef tinga.
Taco of black mole, in Punto MX.
La Gordita of blue corn, suckling pig, carabinero, coastal pico de gallo with its coral -the first sea and mountains on the menu- worth the trip in and of itself, and leave visitors wanting more. Chilaquiles morita, Gallo-Celtic egg and peas or the boletus quesadilla, broad bean sauce and roasted green tomatillos.
MX Point Room
It is also the first time that Punto MX has served a rice dish: Rice a la sucia, huitlacoche, cuttlefish and jalapeños.
To complete the proposal, Galician blond breast birria (nothing about birria, it's just a piece of meat that they call that in Mexico, it's about taking bread and moja) and Juana Amaya black mole taco, blue duck.
For dessert, Tatemado Corn and green tomatillo.
Chubby corn.
Much of the raw material used comes from the organic garden that Punto MX has in Navas del Oro (Segovia).
Boletus quesadilla.
Address: Calle del Gral. Pardiñas, 40 See map
Telephone: 914 02 22 26
Schedule: From Monday to Saturday from 1:30 p.m. to 3:30 p.m. and from 9:00 p.m. to 11:30 p.m.; Sunday and Monday closed
Half price: €127 (with pairing + €65)