A menu that is based on the ingredient and the ancestral cooking technique is the new proposal from chef Atzín Santos at SMA.
Salt and Singing is the most recent project of the chef Atzin SantosLocated in San Miguel de Allende and offering a space that seeks to make its guests feel inside a vineyard in the countryside. We know that the Magical Town is very popular thanks to its proximity to CDMX and, above all, its cultural and culinary proposals. Although the places of a lifetime are almost always visited – those where childhood is lived, or of which we are a fan for their rolls of sweet dough –, San Miguel de Allende It is being renewed with emerging proposals that are worth knowing. This is one of them!
Eat, enjoy and share!
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Atzin Santos and Juan Pablo Ballesteros They are in charge of giving life to a space full of creative freedom, where the diner can live an incomparable culinary experience. Salt and Singing takes up the use of ancestral techniques in charcoal ovens, wood-fired cooking, Mixtec comal and underground oven, highlighting the versatility of the local ingredients with which they work, and resulting in delicious dishes full of autumn flavors ideal for sharing.
the letter of Salt and Singing It is divided depending on the type of cooking and ingredients. ‘The vegetable patch‘ is its section dedicated to local ingredients, with options such as cauliflower with green romesco sauce and comal tortillas, aubergine with baba ganoushtomato tartare with pine nuts and grilled loaf bread, and grilled endives with jocoque and grana padano. This menu shows a bit of the chef’s culinary miscegenation, traditional pre-Hispanic cuisine, and Mexican ingredients with a Mediterranean influence.
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‘From the Mixtec comal‘, Salt and Singing highlights the Mexican flavors with creations such as their boiled octopus folds and the tacos of pork belly. ‘The smoker‘, try the skirt and the pork ribs, which are accompanied by pickled vegetables, brioche bread or tortillas; you can also order the putin of the house – French fries with sauce and Gruyère cheese. ‘The underground oven‘both the birriacoa of lamb – prepared as a birria with its consommé – like the pibil cochinita with Xni Pek and hand-made tortillas served, are unmissable.
The menu is extensive and it is recommended to share, ‘from the charcoal oven‘ we recommend the singed and the oysters ‘The Vizcaino’They bring a bit of Spanish influence to the menu. Salt and Singing It also has a children’s menu with mini hamburgers and organic chicken, as well as occasional dishes such as butternut squash ravioli and huitlacoche bread. In the drinks, the agave distillates, the Mexican wine, the classic cocktails and the cocktails stand out. by author