Tuesday, September 26, 2023

This is how XIPE celebrates Mexican Independence Day

This Saturday, September 16th, the Great Day of Mexico is celebrated, which in 1810 served as a call to the people to take up arms with the “Cry of Dolores”, and in XIPE this celebration will continue throughout the month September extensively elaborate and essential Chilis en Nogada, a recipe from the owners’ grandmother, originally from Puebla.

XIPE, the restaurant that has broken stereotypes regarding Mexican gastronomy by moving away from enchiladas and dishes and betting on delicious Aztec dishes with some nods to Spain, has had a new young chef, Helena Doval, in charge for a few months gained experience in kitchens like that of Iván Cerdeño (during his time at Florida Park), Xune Andrade or Ramón Freixa.

The gastronomic commitment of this new season includes fresh onions, the taco gobernador with Madrid-style squid or some creamy croquettes stuffed with cochinita pibil.

Some of their staples remain, such as the Russian salad with chipotle mayonnaise, pico de gallo and fried fields, the cockle and shrimp clamato with cassava chips, the shrimp aguachile or the tatemado hearts, green tomatillo, spicy bean mayonnaise, guajaca cheese etc roasted pineapple.

Helena Doval’s suggestion continues with “Hot Bars” such as Corn and Cheese Tamale with Governor Sofrito and Seafood Red Mole, Low Temperature Shredded Pork Ribs, Chile de Arbol, Marrow and Xipe Barbecue, Softshell Crab Chilpachole, ready on the table with Stone broth and seafood cream, breaded turbot with chili marinade and grilled vegetables or zarandeado octopus and guacamole cream. The “delicious” desserts like the banana banofee with dulce de leche and cocoa, the blue cheesecake with sugared almonds and quince and the inevitable tres leches cake.

The whole thing is completed by daily proposals and a selected wine list from different denominations of origin, which includes sparkling wines and generous wines, as well as their specialty: the Margarita cocktail with different flavors, including the traditional one.

Another novelty is the creation of a weekly executive menu with fresh and evocative proposals, preserving all the Aztec essence with Mediterranean touches, based on three starters, three main courses and two desserts and priced at €25.

XIPE at Paseo de la Castellana, 105 (Madrid), is back and offers entertaining plans during the season that heralds the gastronomic autumn in Madrid, celebrating its afterwork every Thursday with a DJ and cocktails, including the best mezcals and their various margaritas (from 7 p.m. to 10 p.m.).

Of course, you don’t have to miss the preview or release of every football match because the location couldn’t be better, right in front of the Santiago Bernabéu Stadium.

World Nation News Desk
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