Friday, August 30, 2013

Cocina Mexicana Vanguardista! K'U'UK in Merida

8-30-2013 Fri. hot, sunny.  


 BREAKFAST --- coffee |  bread | watermelon 
 LUNCH --- ( at Yum Ixpu, Progreso ) ceviche mixto (fish, octopus, shrimp) | white fish a la plancha | shrimp fried rice | tortilla | chips | beer
 AFTERNOON-TEATIME --- mijito 
 DINNER --- (at Kuuk, Merida)  chef's menu

 Cactus pear juice | Chardonnay (Mexican) | Sorbet macaron 
 Chaya & egg cream on translucent potato 
 Tuna ham (jamon-atun) w. watermelon & grapefruit puree 
 Local lettuce salad w. edam cheese, avocado & baby potatoes in chilli ash sauce (recado negro) 
Roasted squash  w. almonds yogurt, cold goat cheese, sweet potato puree & basil flowers  Local snapper (gold) ceviche w. white cucumber & freeze-dried dragon fruit in spicy passion fruit coulis 
Sous-vide local snapper & crispy fish skin in pureed black bean w. pepperleaf & three pumpkin seed condiments 
Lobster (from Progreso) infused with coconut butter & talisia drupe 
Lentil soup (in the pot three days old) w. radish, cabbage & kohlrabi spheres 
 Roasted eggplant soup w. raw milk jocoque (midway in the process of transforming milk into cheese), red onion & green tomato teardrops, topped w. corn sprouts & Castakan (twice-fried pork belly) 
 Crispy-skinned cerdo pelón (creole suckling pig) with lima beans & Ixil onoins
 Slow-cooked local chicken on roasted corn w. guava puree & hibiscus coulis 
 Slow-cooked rabbit w. crunchy young corn roots & garden spinach immersed in underground cooked corn (3-day pibinal) 
Poached turkey w. sphere of corn pibil, film of broth, guava puree & hibiscus coulis 
 Tomatoes 3 ways from savory to sweet: tomato seed fillet in citrus oil, tiny tomato infused with melipona bee honey molasses & larger tomato injected with melon sorbet 
 Beetroot sorbet w. lemon confiture, cacao soil, yogurt foam & olive oil
 Brioche sorbet w. milk skin chips 
 Espresso | Mango gelee 
 Dark chocolate & mole truffle | White chocolate wafer | Mint chocolate truffle
  




































 
  • KuuK = sprout 
  • this place takes food and cooking really seriously,  extraordinary rendition of local ingredients and superb combination of flavor and texture with an adventurous modern edge. it is on par with top restaurants anywhere in the US or in Europe. 
  • we got a tour of the kitchen, lab, wine cellar and herb garden. 

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