The 1800’s brought the brief yet important colonization of Mexico by the French (ending in the infamous Battle of Puebla on the 5th of May, or Cinco de Mayo). With the empire of Maximilian and the presidency of Porfirio Díaz came what is now known in Mexico as La Comida Afrancesada. Some of the important cooking methods and ingredients of this fusion were caldos (broths), baño a la Maria (the method of using vapor to cook, as in a double-boiler or placing a baking pan in a casserole of water in the oven, and the introduction of mousses, quiche and salmon imported from France.
Volvones de Pollo en Mole
Vol-au-Vent Puff (pastry shells), chicken morsels, traditional Poblano Mole
Volvones de Camarones Alfrancesada
Vol-au-Vent Puff (pastry shells), baby shrimp, tarragon buerre blanc
Quail in Rose and Hibiscus Sauce
Quiche de Calebaza
Mexican white zucchini, mild poblano chiles, Mexican Manchego cheese
fresh-baked bolillos (Mexican bread rolls) spread with well-fried frijoles a la olla (bean stewed in a clay pot for 24 hours, the pot imparts a subtle but distinctive flavor), topped with chorizo, Mexican Manchego cheese and pico de gallo
Avocado Mousse with Brie, and Sun-Dried Tomatoes
served with baguette croutes
Crepas de Huitlacoche
Corn Truffle Crepes (seasonal)
Steamed egg custard, made with cream, milk and Queso Fresco, with caramel topping
Classic French Cheeses from Mission Cheese, let us have our sommelier recommend a dessert wine.
Crepas de Dulce de Leche