Dulce Patria Margarita with tuna rosa (cactus flower) and golden sugar,
Agua Prehispanica with lime, chia seeds and maguey honey
(52) 55 - 3300 3999
Anatole France 100 Col. Polanco
Mexico D.F. 11560
1:30 pm – 11:30pm Monday – Saturday
1:30 pm – 5:30 pm Sundays
We came to know Dulce Patria thanks Christina Potters of Mexico Cooks, whilst researching restaurants for our visit to DF. We owe Christina a large debt of gratitude for this wonderful recommendation; for in a city that reverberates flavor, Dulce Patria topped our list overflowing with colors, tastes, visuals and passion.
From the moment you enter and are greeted by the smiling hostess, in her Frida Kahlo-esque attire, your vision is overwhelmed with a smashingly bright pink floor. As your eyes begin to lift, you are transported into the fantastic world of chef/owner Martha Ortiz. Destined for a journey in Willy Wonka style – where plate after stunningly beautiful plate leaves your eyes wide with wonder..
The series of unique presentations, flavors and elaborations are drawn from the profound cultural and artistic Mexican heritage. It is not only the first impact when a plate is placed on the table, but the myriad of surprises doled out by every bite and the elaborate story behind every dish. It really is a delight to experience a menu that has been deeply conceptualized. If you ever find yourself at Dulce Patria, don’t hold back. Order of each part of the menu and just enjoy.
We would also like to offer thanks to the incredibly knowledgeable, patient and graceful staff. They were happy to help educate us -explaining the different cooking techniques, their cultural background, as well as a detailed translation of every ingredient unknown to our vocabulary.
The menu begins with a list of designer cocktails, margaritas, tequilas and mezcals. Each one more seductive then the last. There is also a beautiful selection of Aguas Frescas – the traditional infusions of Mexico flavored with fruits, nuts, herbs and spices. Imagine something between a juice and an Iced tea but far more interesting.
Martha Ortiz / Chapa is co-author of eight cook-books: Cocina regia, encuentro con los sabores de Nuevo León, Sabor a independencia, cocina de Querétaro, Sabor a eternidad, cocina de Tlaxcala (awarded with the 1992 Benjamin Franklin award); El real sabor, cocina de Hidalgo; El sabor del Edén, cocina de Tabasco, Cocina, nutrición y salud (winner of the Quórum price 2000), and Cocina de Sinaloa (winner of the Gourmand Cookbook Award and the silver medal of the Quórum 2003 prize).
She is currently working on “México que a todo sabes” and “El secreto de los labios, la caricia del maíz” con Laura Esquivel and Guillermo Kahlo. Martha has also collaborated with Raymundo Sesma in a piece “The Last Supper” for the (Venice Biennale, 1993).
The menu is very accessible with many vegetarian options and some that are tough to classify (Ant Eggs?). Highlights for us were the Robalo Ajochile (sea-bass) over a hoja santa tamal and verdolagas sauce, the Mole enchiladas filled with plantain with requeson and beans and the Salad of red and green jitomates with crispy Parmesan cheese and crunchy chapulines (grasshoppers).
The photos below speak for themselves, but know that each dish’s aesthetic is eclipsed by its flavor; and that for all its beauty, artistry and glamour, Dulce Patria exudes a feeling of love and acceptance; A warmth that is often lacking in upscale establishments. Kudos to one of our favorite restaurants we’ve found world-wide.
(above photo guacamole © Dulce Patria)
Guacamole with fresh cheese and pomegranate seeds
Crispy tostadas topped with escabeche salmon sprinkled with chipotle sauce and chili cora reduction drops. Usually we are not big fans of cooked salmon, but the consistency and moisture were so perfect, can’t wait to have it again; hope it remains in the menu.
Cebiche de coco y rosas, white fish ceviche with jicama lime marinated in coconut milk served with rose sorbet drisseld a vinaigrette of tuna (cactus flower), garnished with rose gelatine.
Torta Exotica, egg tortilla with escamoles (ant larvae harvested from the roots of the agave or maguey plant) and maguey blossoms.
On our first visit to Dulce Patria we where were all a bit undecided for our main course, due to the overwhelming amount of new flavor varieties to our palates. The kitchen rescued us with a mole sampler to help us decide and learn the difference between Mexico’s different Moles. Well, it worked on the educational level, but not on the decision making, as all the moles were so delicious and different we wanted them all!
Cream of pumpkin blossoms with toasted almonds
Cream of pumpkin blossoms and turmeric with toasted almonds and chile poblano
Frida Kahlo dessert of rompope (eggnog) panna cotta in a mandarin tequila sauce
with tobacco ice cream garnished with pine nuts and cacao.
(above photo, coconut milk flan © Dulce Patria)
(above photo, María va a la florería © Dulce Patria)
Elixir of sweet cilantro with red serpentine
Selection of sangritas: left to right; Green tomatillo with diced jicama, pineapple and jicama, beet and diced cucumber. Sangrita is another of our passionate pleasures and the staff happily brought out a sampling for us!
From left to right: Dulce Patria Margarita with tuna rosa (cactus flower) and golden Sugar, Agua Prehispanica with lime, chia seeds and maguey honey Miracle pistachio horchata
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