Living in the city, we sometimes forget our origins. Food doesn’t begin in the kitchen, but much further back. Nor does it begin with planting the seed, because the roots are the ancient traditions that sustain the countryside, that have bequeathed us recipes, and that have built a bond not only with the land in general, but with this land in particular. Macuitl Molino is a “farm-to-table” restaurant, where chef Gustavo Macuitl’s vision revolves around corn and memory, where technique doesn’t aim to “gourmetize,” but rather to celebrate each ingredient and the identity behind it. Best of all, it makes you feel like you’re in the middle of the countryside, without having to leave Puebla.
Farm-to-Table
The “farm-to-table” concept at Macuitl Molino is quite literal. Thus, the Puebla countryside takes center stage, and it’s celebrated in every detail. A good portion of the ingredients come from their own harvest in San Jerónimo Tecuanipan. The highlight is the corn, which is grown right there and then used as the base of the restaurant’s cuisine. If you go in the morning, you can try the amaranth pancakes, which they also grow themselves.
Mole manchamanteles
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At Macuitl Molino, the processes behind each dish are as important as the origin of the raw ingredients. For example, the tortillas are handmade to order, and the mole is prepared in-house from scratch: from toasting the ingredients to serving the manchamanteles. Although the menu is built around the cycles and seasons of the fields, there are some dishes that can almost always be found, such as the beef tongue tamale with green salsa and spring onions, and the beef molletes. For dessert, ice pops with seasonal fruit, also homemade.
Source: foodandpleasure
