The world and Mexicans are in love with our national food and that is why when a concept like Quanax It emerges that it emphasizes our gastronomic culture with an unexpected twist, which is something that is greatly appreciated.
This little corner where traditional food meets trendy food had its opening dinner to which Local Guide He attended with great pleasure and great appetite for the exquisite dishes that were served there.
The four-course dinner featured very Mexican ingredients such as quelite, corn, huitlacoche and chocolate, as well as the insect portion featuring grasshoppers and chicatana ants.
Upon arriving at the tasting prepared by Chef Irving Cano, we were greeted with an invigorating welcome cocktail made with mezcal and passion fruit. The atmosphere from the beginning was very smooth and chill, accompanied by the beats of a DJ with a lively set worthy of the occasion, giving way to a violinist who, accompanied by electronic music, served to further liven up the mood of all attendees.
The chef, whose motto in life is “let my cooking speak for me,” did not need any more words beyond an eloquent welcome speech to captivate all diners with the incredible flavors of his dishes.
Personally, both the first and third dishes became our favorites, the first being a kampachi in amaranth crust with a tender corn emulsion with chinchiles, acociles, and grasshoppers in macha sauce. The third dish consisted of a duck magret, green pepián, nopal jacube, and broad beans with mint.
To cleanse the palate, a shiso leaf with mango, jicama, almond and hibiscus chamoy was offered, and to conclude this gastronomic journey, a cheesecake with mole sponge, chocolate with candied chicatana ants and coffee pot ice cream was offered.
Another aspect worth highlighting is its clean concept and interior decoration that fuses elegance with Mexican style, thus creating a calculated balance. It is worth noting that the menu was paired with 4 Reserva de la Familia tequilas, emphasizing each of the notes of the ingredients.
In conclusion, we dare to predict great success for this new culinary proposal in San Miguel by trusting in the expertise and vision of Chef Irving Cano, taking as a reference that the gastronomic creator has had different highlights in his career such as cooking for the famous Dominique Crenn as well as being named The Best New Chef of 2022 by Food and Wine.
