Mexico City /
Fónico has a new gastronomic experience that seeks to conquer the palate with the flavors and smells of autumnthat the Chef Billy Maldonado has been adopted into the menu that will be serving until December 21.
“To create this proposal we have used seasonal ingredients such as tangerine, vanilla and black sapote, although it is something very innovative, since it is rare for this fruit (the black sapote) to be adopted for a dish,” said the chef in an interview with MILENIO.
However, The idea was to serve an original menu, “but inspired by the ingredients that distinguish the season. In this case, as Day of the Dead is coming, we are taking up what we see on these dates,” he added.
To know the dishes, it was created the experience with the Autumn Menu, which began with the welcome at the Fónico Bar. There a Xila cocktail and a machaca quesadilla began as the entrance to the feast of flavors.
Already in the main room, the chef welcomed with a Lost Ceviche.
“We have created it with black sapote, ginger and a note of orange blossom to give it the touch of scent of the season,” the chef explained as the dish arrived at the table and a Chateau Malbat Rosé was served for the ideal pairing.
The autumn menuserved in three courses But so that diners have more options, we create three proposals for each time,” the chef explained to MILENIO.
As a main course it was served Black mole enchiladas.
“I prepared this particular dish as a personal taste, since enchiladas in any version are one of my favorite dishes”he shared.
The proposal is distinguished “because it is a homemade black mole, which contains a very special ingredient from the state of Veracruz, such as Papantla vanilla.; we serve them stuffed with plantain with cashew nuts and a cloud of Chiapas cheese“, he said as the dish already began to conquer the senses with its unique plating.
Although the best came when tasting it, because without a doubt The dish achieves the perfect balance between its ingredients, offering an exquisite flavor experience. Baron Albert Champagne Brut Rose was served for the pairing.
As a closing, the chef proposed his version of Capirotada.
“We chose this dessert because due to the season and the weather, always craves a warm dessert. In this case, our proposal of the capirotada has dates, plenty of walnuts, and is accompanied with whiskey syrup.”explained the chef who proposed Expresso Martini with Xila to accompany it.
As part of the autumn menu proposal, the chef commented that also among the dishes to choose from stands out a “Roasted tomato soup with coconut, which has a griddle quesadilla with pumpkin flower; as well as a super delicious pozole.”
A.J.R.
