His intention was to open a ski shop but he ended up opening the latest restaurant of delicious Mexican cuisine with touches from around the world in an unexpected way. He knew how to take advantage of the opportunities together with his partners and that is how Quanax could see the light.
With a gastronomic proposal with some signature dishes such as walnut mole accompanied by falafel, or pork belly al pibil, the creative dishes have not stopped revolutionizing the gastronomic scene of San Miguel since its recent opening.
Coming from the Purépecha word Quanaxuato, which means mountainous place in the shape of frogs, Quanax takes local ingredients from the state such as garambullo, nopal, xoconostle and tunas, and transforms them into something satisfying to the taste.
In what used to be the Marsala restaurant, Quanax is now established, which in addition to its gastronomic proposal has the Mexiwine project in alliance with the singer-songwriter Edgar Oceransky and whose mission is to offer wines at winery prices so that they can be paired with house dishes while having a great time listening to the composer's jams or those of invited friends such as Paté de Fua or Benny Ibarra with his “Vinos y Garnachas” thus removing this formality from the drink and making it more pleasant.
It is also worth highlighting their beautiful Reposado Tequila bar where they create a gastronomic experience in which they pair different labels of the brand such as the Reposado with tacos or fattier seafood or the Cristalino with desserts or chocolate at 90%.
Another section would be the coffee bar with Ictze Coffee Rosters who come from Mexico City and curate beans from states such as Oaxaca, Puebla and Chiapas, appeasing even the most demanding coffee connoisseur.
It is with these winning mergers that Irving It is sweeping the local scene and as proof we only have to tell you about its star dish, birria with oriental touches which uses the French technique of braising for 14 hours so that neither a fork nor a knife are needed for consumption, as it slides like butter!
Such a proposal has made him shine and be recognized by Chefs that he previously admired and with whom he now cooks, such as the great Dominique Crenn, who flattered him by saying that his food is one of the best she has tried in all of Mexico.
