Authentic Mexican cuisine

Chef: Martin Kortus

What we will cook / List of Wines

Paloma – Tequila blanco, grapefruit soda, grapefruit 

Sopa Azteca - chicken consommé, tortilla, chili pasilla (dried chili), avocado, fresh cheese

El Diablo – Tequila Blanco, Lime, Creme de Cassis, Ginger

Chicken Tinga - chicken breast, onions, Chipotle chillies, tomatoes, chicken stock, rice, sunflower oil; avocado sauce with fresh avocado, lemon juice and coriander

Tommy's Margarita – Tequila reposado, agave syrup, lime juice

Fried Churros - milk, water, butter, flour, sugar, eggs, salt, cinnamon, chocolate sauce

Mezcal signature serve

3 300 Kč including VAT per person

Hola Mexico! Do you want to taste and get to know traditional Mexican gastronomy? Then welcome. Mexican food impresses with its boundless imagination, variety of ingredients, recipes and flavors. Its essence is based on the combination of European and indigenous gastronomic traditions, but a lot depends on the region in which you are currently located. However, the basic and most important raw materials are basically the same in every region. When preparing their meals, Mexicans are primarily betting for corn, chili, cocoa and traditional herbs. Other important ingredients are nopal, rice, beans and tomatoes. And of course, tequila!

The head of the course and the head of the Laboratory, Martin Kortus, brought the best to his team. He is a native Mexican, specialist in Mexican cuisine, Rodrigo Castro Vargas. The chef living in Prague gained gastronomic experience in, for example, the tapas bar Gilda or the renowned Italian restaurant Aromi. Together with their menu, they will take you to the roots of Mexican cuisine and thus you will travel back in time 10,000 years. Bartender Petr Kymla will prepare fantastic drinks for each course.

The first course, the popular Sopa Azteca soup, comes from Tlaxcala, Mexico. The combination of chicken consommé and crispy tortilla will satiate you pleasantly, and a pinch of spicy chili will warm you up. Its taste will be supported by the easy-to-mix tequila cocktail El Diablo. Chicken breast, onions, chilies, tomatoes, rice and avocado will be the basis of another, typically Mexican dish, Chicken Tinga. It is served with an avocado sauce that perfumes the kitchen with lemon and cilantro. The sauce pleasantly balances the spiciness of the main course and refreshes the Tommy's Margarita drink. Irresistible fried Churros with chocolate sauce and cinnamon taste indescribable - you have to try them. Mezcal, a distilled alcoholic beverage made from agave growing in the northern deserts of Mexico, will be served for dessert.

Next course dates

Date Sommelier State Reservation

Monday, 26. 09. 2022, 16:30 - 20:30

Petr Kymla Free

Martin Kortus

He has studied the french culinary institut in 1992 in New York. Since then he works as a private chef, gastronomical advisor, cooking class lector and also as a chef in Il Vigneto and Bettola Restaurant. He has also worked in hotel Josef and he has been cooking in Monarcha and "The national bank of wine" couple of years.

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