Day 5.2 03.31.18 Dinner
We ended our Saturday night in la Ciudad de México with a 14 course set menu at Lorea, in the Condesa neighborhood. It was an impressive and captivating culinary experience.
Our meal began with five “snacks:”
The final “snack,” Camote, salsa tatemada y encurtido braseado:
One of the highlights of our Lorea experience–the Tempura de flor de calabaza. We were escorted up to one of the counters in the kitchen for this hands on culinary experience. The Chef Owner introduced himself to us and proceeded to explain the process. One had to lift up the pumpkin flower from its bed of seeds and quickly put the entire flower in one’s mouth without tilting it (Keep the flower vertical). Why? To preserve the ice cream that was inserted in the flower from falling out and creating a mess. It melted beautifully in one’s mouth.
The final dessert of the night: Frutas en una crema helada de pimienta rosa, enjoyed with a chute of champagne:
Traveling Fern 