“In San Miguel de Allende there are very good gastronomic proposals, but to be honest, we all have a hallmark and mine is to be a little daring and risky; cheeky to some extent. My rebellious personality is reflected in my dishes,” says Irving Cano, corporate chef at Casa Collection 1810.
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The Casa 1810 Parque hotel, recently opened in San Miguel de Allendehouses two new culinary proposals conceived by Cano: Tené, cuisine with Latin influences, and Dulce 1810, bakery and pastry directed by the pastry chef Gustavo Mendoza.
Tené aspires to become a gastronomic reference of the Magical Town by the hand of experiences that deserve a visit to the destination. Among them, a collaborative brunch with the presence of guest chefs, barbecue and ceviche afternoons, and a very special concept: Latin Sessionswhich in March presented a culinary meeting led by chefs Irving Cano and Carlos Gaytán, the first Mexican chef with a Michelin star.
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From the Tené menu, Irving Cano highlights two dishes that serve his daring gourmet vision: for breakfast, jacketed eggs (with sikil pak, jus of black message and green mézclum); and at lunch, his personal interpretation of the BBQ ribs: pork in huitlacoche BBQ and with cacahuazintle corn.
Dulce 1810 promises to exceed the expectations of fans of bread and desserts: “The main requirement with my pastry chef is very clear: we are going to make the bread that we would like to eat and that we cannot easily find. That’s why we take the criticism that we all sometimes do (by visiting other places) and use it to make, for example, a croissant with the best laminate and the best butter. We do for ourselves what we would like to find out there.”
Irving Cano reiterates that his gourmet proposal, bold in essence, is strategic for the culinary concepts of Casa 1810 Collection: “It is part of our philosophy to be excellent hosts. That’s why the name Casa, because you want to feed your guests well. We want to make you feel at home from the first bite.”