CASCABEL #CDMX
CASCABEL
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CASCABEL ____________________
Mexico City is one of the most sought-after cities in terms of culture, art, and cuisine.
Every year millions of tourists come to CDMX in search of experiences that connect them to the culture. Renowned chef Lula Martin del Campo (Founder of Cascabel) has honed the skills necessary to create just that. An immersive experience through taste. But also through sight and scent. Every detail at Cascabel is meticulously planned to delight even the most avid palate.
From the furniture designed by Taller de La Metropolitana, to the ceramics by Artist Adriana Díaz de Cossío, Cascabel is a love letter to the artistic soul of Mexico.
Every detail takes on a new meaning. Every plate features corn at its core, as seen through a microscope.
I had the opportunity to meet with Tatiana Dickins (Partner, Investor & Social Media promoter), who was kind enough to indulge my senses with a plethora of dishes. She believes that these dishes “represent the essence of what Cascabel has to offer.”
Because no meal is ready to be served without a drink, The Cascabel (a fruity Hibiscus drink with Mezcal and Eureka lemon) is the perfect choice to start this culinary adventure. Even though this is a sweet and light drink, there are 2 ounces of Mezcal, so pace yourself while drinking this elixir. I learned my lesson.
Cascabel
Hibiscus with Mezcal, cascabel chile and Eureka lemon. “Pace yourself while drinking this elixir. I learned my lesson” Miguel Sagaz
"Less is more" has always been Lula's motto. So basic ingredients like beans and corn are at the forefront of this concept.
It is important to note that Cascabel works with independent producers. This allows them to stay true to the traditional Mexican Heritage and have a better control over the quality of the crop.
Esquites with red, blue and white ancestral corn, Coliflor tatemada, and Quesadillas with chapulines, (not for the fait of heart) were among the dishes that we got to try.
It is refreshing to encounter Mexican cuisine that has such respect for the ingredients. Lula Martin del Campo manages to elevate very simple ingredients by making them extraordinary.
Lula remembers "As a child, I would go out into the garden and pick up flowers and leaves. I guess that is where my sensibility for cuisine started, however, it was around five years old when I started helping my mom to bake".
La salsa de chile cascabel is one thing that Lula remembers from her childhood that is still present in her cuisine. "It is a flavor that is still in my memory, my heart, and in my menus".
Cascabel was inspired by the hypnotizing sound of the Aztec dancer's rattles, the rattlesnake being devoured by the eagle in the Mexican flag, and the cascabel chile. All of these elements are deeply engrained in the spirit of the restaurant.
The menu features recipes that are inspired by Lula's and other family members’ childhood. "Albóndigas de mi Mamá" and "Mole del Abuelo" are just some of the highlights of Cascabel’s menu.
Surprisingly sweet, Huauzontle de Mole (botanically classified as Chenopodium nuttalliae, a wild Mexican herb belonging to the Amaranthaceae family along with quinoa and amaranth.) is a superstar at Cascabel. A typical Mexican dish that is full of history and flavor.
Huauzontle de Mole.
A typical Mexican dish full of history and flavor.
And finally, known for having a sweet tooth, I was excited to try two contrasting desserts. Merengue de Fresas y Texturas de Chocolate con Chipotle. If you want to give your taste buds a joyful kick of spice, I highly recommend this option. I was more a fan of the Merengue de Fresas, as the sweet cream combined with the tartness of the strawberries, was the perfect ending to a stunning culinary tale. One that started at Lula Martin del Campo's childhood garden yet continues to evolve in the kitchen, better known as the heart of her restaurant.