|Who made this?|
She has a few different collaborations with restaurants in the burgeoning Mexico City food scene. We visited one such place with a bee theme - Bresca. Very welcoming atmosphere, subdued but elegant decor and of course Lily knew half the staff which didn't hurt. The roof is outlined like a honeycomb, the menu pattern is an artist's rendering of a bee's honey dance (pretty cool in real life if you've ever see it), and there are a few other tips of the chef's hat to the producer of honey. The food did not disappoint even though they've only been open a couple of months and are staffed by a young group from the CIA.
Lily's influence was throughout the menu which made her brother oh so proud. I started with an arugula and tomato salad - grown from the garden Lily designed and maintains in part in the restaurant space and in part in the back. Tomatoes done three ways - gelatin, candied and fresh. She had a pair of solid ravioli with a sage sauce (also from the garden), and the kitchen sent out a lovely braised fish dish with three different carmelized veggies. My main was interesting though not mind-blowing - pork belly, but the dessert made up for it and the Pinotage from South Africa was a great selection as well. All in all, it was a lovely meal with a brilliant gardener (she has some other great projects too).
|Made of seeds of some kind!|
Otherwise, I had some of the better tacos of the last year on this trip... both in the city and when we went outside for a day trip on Saturday to Tepoztlan. I'm not sure why the tacos were so good but they are amazing! Had some solid nopale, zucchini flower and roast chicken tacos but I think a big piece of it is the fresh tortillas and the amazing salsa more than the filling. Something to aspire too. Missed the boy and Erin but a good trip with excellent food was had for sure!