Wednesday, December 16, 2015

A Visual Feast: Bu'i - cocina de campo

Did Chef Marko Antoine Cruz Sanchez deliver one of the best meals ever last Sunday?
 
A picture is worth a thousand words. Click on the photos to see the visual feast.
 
Buen Apetito!
 
Deconstruction Nopal Taco with Tortilla Powder, Hojasanta, Queso Fresco, Chicharron, Salsa Verde Gelee and Grasshopper
Tasting note: I’m not fond of gelee but this Salsa Verde Gelee was so peppery and is at the top of my list of the best things I’ve ever eaten.

 

Seared Tuna with Ajillo and Pineapple Pure



Yucca Tortita with Cuitlacoche Sauce, Black Bean Pure and Salsa Tatemada 



Black Bean Soup With Avocado Leaf, Goat Cheese Tempura and Truffle Oil
Tasting Notes: The cheese was deep fried; the soup was finished with Truffle Oil. Need I say more?

Liquid Quesadilla with Chile Poblano (Rajas), Corn and Cream

Heirloom Tomato Salad and a homemade Ketchup with Tarragon, Buddha Lime, Mint and Radish

Grill Portobello with Chestnut Pesto


Esmedregal with Peas Pure, Asparagus and Burre Blanc Sauce
Tasting Note:The Burre Blanc sauce IS THE BEST OF ALL SAUCES.

Picaña with Demi Glace, Potato Pure and Marjoram
Tasting Note: Now I know why demi glace is among the five mother sauces of classic French Cuisine.


Pavlova with Passion Fruit, Kumquat and Eureka Lemon
Tasting Note: This pavlova had a crisp outer shell and a soft, liquid-marshmallow-like center.

                                  L-R: Angel Avila Padilla, Chef Marko Antoine Cruz Sanchez, Owner Daniel Estebaranz and Gabriel Avila

 B’ui Cocina de Campo is located on the equestrian grounds at Otomi’s residential area outside of San Miguel de Allende. Km 2 Camino a San Miguel el Viejo, C.P. 37 700, San Miguel de Allende, Gto. Phone: 415 688 0021 The restaurant is open to the public. http://www.otomi.mx/bui.