00:00 Hi, I'm Pepe Salinas, chef of Bacón del Zócalo.
00:02 I want to talk to you about our autumn tasting menu.
00:05 There are nine times, of which today I will talk about five.
00:08 This time we start with three entrées.
00:12 A fold of avocado oil for use.
00:15 Also a pipián dressed like a romesco with biodynamic vegetables.
00:20 And thirdly, a bath of foie gras foam with honey mellipona foam.
00:26 In the second time, tuna. We marinate it in a kimchi with Mexican products.
00:32 After the tuna, we have a topinambo.
00:35 It goes on top of a little vegetable chorizo, a mole of sempazuchil.
00:41 And it's finished with some layers of peach that we took advantage of our hydromiel from the previous season.
00:48 As the main part of the menu, we have the tongue of beef.
00:51 This tongue is cooked so that it is super soft, accompanied by a 2023 pot mole.
00:58 It changes the recipe every year and has a salty praline of hazelnut.
01:03 To finish the menu, we have a pastel amalia, which is already a classic, which are chocolate textures.
01:09 In this case, it fills with seasonal mushrooms and accompanied with truffle oil and autumn truffle.
01:16 This menu is available until December 21. It is always advisable to order it with marinade.
01:21 Every season we change our menu, so we wait for you soon in Balcón del Zócalo.
01:26 ♪ I ain't never had a man ♪
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