{"id":27393,"date":"2024-10-28T07:59:33","date_gmt":"2024-10-28T13:59:33","guid":{"rendered":"https:\/\/localguide.mx\/?p=27393"},"modified":"2025-11-04T11:42:11","modified_gmt":"2025-11-04T17:42:11","slug":"local-connect-17-el-altar-de-frida-del-chef-misael","status":"publish","type":"post","link":"https:\/\/localguide.mx\/en\/local-connect-17-el-altar-de-frida-del-chef-misael\/","title":{"rendered":"LOCAL CONNECT #17: Chef MISAEL CANCH\u00c9's Altar of Frida"},"content":{"rendered":"

What if we could revisit Frida Kahlo's life through the phrases and foods that best represented her?<\/p>\n\n\n\n

This brilliant idea came to Chef Misael Canch\u00e9, inspired by some good mezcals, and so he designed the menu for El Altar para Frida, which we will be able to enjoy on November 2nd starting at 7 pm at Ark House<\/a>.<\/p>\n\n\n\n

\"Misael<\/figure>\n\n\n\n

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Dishes like the welcome cocktail called \u201cDoctor, if you leave me this tequila, I promise not to drink at my funeral\u201d and it will be with double tequila or \u201cI will be faithful to you so that my wings spread out wide to love you without measure\u201d with one of Frida\u2019s favorite dishes, which is a version of black mole but from Guanajuato de las monjas which is a walnut mole and we are going to serve it with crispy fritters of a duck confit cooked for more than 12 hours and some blackberry kisses; are just some examples of the great inventiveness, research and fun that go behind this menu.<\/p>\n\n\n\n

Other dishes such as \u201cI am free to love myself\u201d is a palate cleanser with a Yucatan version of slush, a hibiscus-based sorbet with plenty of mezcal, served on a citrus salad with ground chili and topped with grasshoppers, which will become one of the favorites of the night. <\/p>\n\n\n\n

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Such profound inspiration did not come for free to Chef Misael<\/a> who is a staunch culinary researcher of the food of the Yucatan Peninsula, which means dedicating himself to the sacred task of extracting information from very old recipes that the grandmothers of Yucatan gave him the opportunity to learn.\u00a0<\/p>\n\n\n\n

And it is through this synergy that the project \u201cYucatecan cuisine without borders\u201d was born, because many of the ingredients from Yucatan are jealous because they only grow there and have spectacular flavors and smells, but when they go to other countries and states, it is a whole development of technique and innovation in how to play to preserve them.<\/p>\n\n\n\n

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The Chef also emphasizes that there are many culinary Pharisees, which in his opinion means that people who sell with their words often do not offer the authentic Yucatecan food of what Casa Arca now prides itself on, where he is one of the Official Chefs to give the presentation of Altar, the largest Altar in the world guarded by the hands of ancestral Mayan blood.<\/p>\n\n\n\n

Chef Misael's proposals with the artistic legacy of Frida Kahlo will result in the unmissable Day of the Dead dinner in San Miguel at Casa Arca, because it is not every day that this type of synergy occurs, where the inspiration of such an emblematic artistic figure is combined with the creation of a menu that transcends beyond life and death...<\/p>\n\n\n\n

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