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Mexico City: Tezka

I read about Tezka a week or so ago when I was scrambling to figure out where we should go and what we should do here in Mexico City. Bittman raved about the place. When I realized that it was just a few blocks from our hotel, I decided it should be our first stop.

We went with the tasting menu, six courses of whatever the chef felt like doing with some set ingredients. Over the meal, we saw other tables also on the tasting menu get variations on the same courses we had.

After the jump, I've got shots of each course with minimal commentary. I'm experimenting a bit here with format, so tell me what you think.

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Our wine was a domestic red blend from a producer aptly called Ensamble. The Arenal BA II is a blend of cabernet sauvignon, merlot, with 'adornos' of petit syrah and barbera.

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To Start:
A shot of tuna soup
A spoonful veal with orange
A spoonful of shrimp with potato

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Dried fruit rinds (not sure what fruit) filled with foie gras pate, topped with hard caramel and tiny bits of broccoli.

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Black Bean Soup with a thick chunk of belly meat, crisp and bacon on the outside, melty and tender on the inside. There was also a melon ball sized savory gelatin in the soup as well.

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The main attraction of the fish course was the orange sauce, made with a puree of two types of chilies. It was smokey and tangy. Not particularly spicy, but the flavor was perfect.

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Crispy Fried Eggplant with honey. Really. Why have we been wasting our time making eggplants any other way?

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Our main course and the best of all of them, Lamb with a sauce made from beer hops.

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Dessert was a bit much or everything. Strawberry green tea ice cream on top of 3 layers of sweet sauces with raspberries and topped with crispy rolled crepes.

The price was reasonable for New York, the tasting course was 550 Pesos or about $50. After eating around some more, I see that it's super expensive by local standards, but more on that later.



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