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.
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.
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.
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
Paseo de los Tamarindos nº 400 A
Colonia Palo Alto
Mexico DF, Mexico
Each city and culture creates its own architectural identity that both defines and reflects its heart. Mexico DF, like the country, has a beautiful dynamism that reaches from their Mayan past, through the socialist art movement of the ’50’s, and looks forward into a technological future. The Torre Arcos Bosques is formed from this ideology and portrays it through its grand design.
Known Commonly as “El Pantalon” (the pants) the the Torre Arcos Bosques complex was created by Architect Teodoro González de León. Mr. González is the winner of numerous international architecture awards and worked in France with Le Corbusier. He also designed the very cool looking Museo Rufino Tamayo.
Made of granite, glass and reinforced concrete, this postmodern building measures 161.5 meters tall and holds 32 floor – though in person it feels much larger. Completed in 1996, El Pantalon was the first intelligent building in Latin America that was concepted as future-proof with its integrated technology.
If you visit, be sure to swing by the large mall at Colonia Santa Fe, one of the most posh areas in DF, and worth checking out for other unique architectural sites.
When we were looking for a quick place to grab a good-bye bite with a friend, he quickly brought us to El Parnita. A very casual hip antojería (‘place for little cravings’). Located in the north of the Roma neighborhood, be sure to take a lace in the nice outdoor sitting area which is just perfect for a sunny afternoon of micheladas; which are a super refreshing mix of beer, special chilies and lime served in colorful tin mugs.
On arrival, jicama stalks – a super delicious crispy and refreshing root – are brought to the table to munch on while you explore the menu. There is a nice mix of delicious, tacos, tortas (sandwiches), and tlacoyitos – a thick stuffed corn masa pastie in an elongated oval shape, (not very attractive looking but tasty!). We quite enjoyed the Taco of zucchini blossom and the Oaxaca cheese with onion avocado and salsas.
It all really comes to the salsas, which constantly change in flavor and color. The menu also has daily soup & taco as well as salads and desserts. So repeated visits may be warranted!
Background: Carmelita tacos – breaded shrimp, red onion, mayonnaise, lettuce and salsa;
Foreground: Panelita taco – Panela cheese,black beans onion and salsas
Cozumel 94A @ Sonora
(at the corner of Alvaro Obregon)
Condesa, Cuauhtémoc, 06140
Mexico City, DF, Mexico
OPEN HOURS:
9:00am – 8:00pm Everyday
Just around the bend from the Hotel Condesa DF, we found this perfect little coffee spot. The chic design features furniture by industrial designer Luis Mercado and the decorated with stenciled drawings of culinary equipment on chalk board. The pastries are delicious and are perfect to the french technique. The chef / owner Alain Dubernard is a teacher at the Culinary Institute of America; and it shows in his attention to detail.
Strolling on our way from Roma to Polanco, we passed the Hotel Camino Real. It has an awesome facade by Mexican architect Ricardo Legorreta and I’m sure an equally mod interior to match.
Most exciting was the fountain in the entry. It was unlike any we had previously seen. Instead of the normal geysers and sprays, this was an homage to the oceans power; a constant swirl of motion and just mesmerizing to watch.