![]() ![]() We also first encounter all-important corn here with a round of sweet potato and a chiffonade of romaine. It features spirulina, an aquamarine liquid stand-in for an algae-like "froth," which once was harvested from its shores. To continue, the dish La Gran Tenochtitlan (or "Jewel on the Lake") also evokes the body of water on which the Aztec capital was situated. The butter wouldn't have existed at the time of the conquest, but it's rendered unique here in its melding with smoky chile seeds, and the wick-warmed duck fat provided to pour over it all is the perfectly logical extension of the watery realm that was Tenochtitlan prior to Cortez. There may be nothing exceptional about the house-made bread, but it's the occasion of a discourse on the introduction of wheat into Mexico by the Spanish. That service will be your first introduction to the kind of kitchen Mixtli runs - predominately female and entirely passionate, a fact that becomes apparent as plates are presented and described by the people who cook them. Mixtli has dubbed this iteration "500 Years of Mexico City," and it's a lot for anyone to ingest in 10 courses.įortunately, the experience begins modestly with bread and butter. The restaurant's tasting menu, which changes its regional inspiration every quarter, is currently paused over Ciudad de México, one of the globe's great metropolises. Respect resides not in strict adherence to custom but in the honesty of Torres and Galicia's approach to place and product. A traditional recipe might become a springboard to something entirely new. Like a cloud, the restaurant appears to float above its country of inspiration, pausing to reflect on the foods and folkways below. Mixtli means "cloud" in the native Nahuatl language, which seems appropriate. Rico Torres and Diego Galicia, owners of San Antonio's Mixtli, are equally fascinated by Mexico's regional cuisines, but their approach could hardly be more different. Her approach was almost archaeological: once on paper, recipes became sacred writ, admitting of little change. The tart-tongued scholar and cookbook author almost singlehandedly elevated the country's cooking into the realm of the world's greats through her meticulous recording of recipes gleaned during sometimes arduous travels. Mexican cuisine lost a lioness in late July when Diana Kennedy died at her remote ranchito in the state of Michoacán. It also regularly welcomes RuPaul's Drag Race stars and local performers alike to a storied stage that's hosted icons ranging from Iggy Pop to Tina Turner.Mixtli has dubbed the current iteration of its menu "500 Years of Mexico City." Recently treated to a COVID-era face lift, the venue's stately upstairs ballroom is looking mighty fine. ![]() While all walks come here to dance - to trash disco and club bangers that span the eras - theBonham also boasts a low-key back patio that's ideal for mingling and a wraparound balcony with top-notch views of all the dance-floor action. And around almost any corner, you'll find your way to a bar slinging budget cocktails to a wildly mixed crowd of revelers. After passing through its stately entrance, the grand hallway that leads to the main dance floor simplyscreams for a dramatic runway strut. For starters, the San Antonio landmark is housed in a former German athletic club built in 1891 - if only walls could talk, honey. If Pose emcee Pray Tell, immortalized by Billy Porter, was tasked with distilling the Bonham Exchange into a single ballroom category, he might come up with something along the lines of "Gay Disco with a Side of Historical Realness." Although Porter isn't among the stars who have graced the multilevel downtown club over the decades, he'd easily find something to love here. ![]()
0 Comments
Leave a Reply. |