A good meal, a bit of luck, and plenty of flavor: Salazar

There's something curious about eating on Reforma: the area is full of restaurants, but many seem designed to extend the workday. Salazar doesn't feel that way. It's a warm space, with attentive service and a cuisine that currently finds its personality in seasonal products and the vision of the chef at the helm.

The name itself explains part of the experience. Salazar comes from combining "sal" (salt) and "azar" (chance): two words that speak of flavor, but also of the possibility that each visit will be different. This idea is reflected in a menu that changes and in a kitchen that makes the most of what it finds available to create its offerings.

At this stage, the chef has brought to the table a menu with a marked coastal accent, using that reference as a starting point for dishes ranging from fish to meat, without neglecting fresher starters and options to share.

We went to try it and found a restaurant worth keeping an eye on, especially if you're looking for a well-prepared meal in a pleasant setting, without the experience feeling overly formal.

To begin, in the center of the table

We started by sharing. The Creole rice with edamame and beans, confit garlic, and cilantro was a great way to begin the meal. It had enough flavor to stand out, but maintained the necessary lightness to continue exploring the menu.

The tomato salad takes a different approach: fresh, simple, and well executed. It's one of those dishes that doesn't need much explanation to work.

Then came the baby corn. Here's a recommendation: order it. The salsa is hard to describe without exaggerating, so we'll just let you try it.

The brioche served with the table also deserves a mention. It's fluffy, slightly sweet, and one of those breads that disappears before anyone even notices.

Between the sea and the land

For the strong ones we tested two options that clearly show the range of the current menu.

Veracruz-style fish is perhaps the dish that best expresses the direction the chef is taking Salazar. There's a clear reference to coastal flavors, but the preparation isn't meant to be a literal reproduction of a traditional recipe. The result is fresh fish, accompanied by a flavorful sauce with just enough acidity to keep it light.

The pork shank is a different story altogether. It's hearty, tender, and practically melts in your mouth. The sauce, made with the meat's own juices, concentrates all the flavor and makes the dish hard to leave unfinished, and the mashed potatoes aren't quite as delicious.

If your idea of ​​a good meal includes a meat dish that arrives at the table and lives up to its promise, this would be one of our must-order dishes.

And yes, we left room for dessert.

At this point we had already eaten enough, but it didn't matter too much.

The tres leches cake with coconut was our favorite. The cake has the moist texture you'd expect from a tres leches cake, but the coconut pieces add a texture and flavor that take it to another level. If you like coconut, this is one of those desserts worth ordering even if you have to share it.

The flan is more classic and lives up to expectations: smooth, creamy, and with a very well-achieved consistency.

To accompany the table

The experience was accompanied by three cocktails: Espresso Martini, Grapefruit Paloma, and St-Germain Spritz. The Espresso Martini has a more intense profile and works for those who prefer something with presence.

The Paloma de toronja is much fresher and more citrusy, while the St-Germain Spritz moves towards a light and floral register.

For a leisurely meal, we would choose the Paloma or the Spritz. We would save the Espresso Martini for when the meal is over and the evening still has plans.

Yes, absolutely. Not only because Salazar is trying to be the most revolutionary restaurant on Reforma, but because it doesn't seem to be trying to prove anything.

There's a kitchen with a clear direction, a chef who is putting his own spin on coastal flavors, a menu that can change with the season, and a space that allows you to eat calmly.

We recommend it for a business lunch that you don't want to feel like a business lunch, for a dinner with friends, or for a family meal where the after-dinner conversation is as important as the first course.

Chef Poncho Cadena takes Hueso to a new destination

From the countryside to the national imagination: the history of the charro suit.

When we think of an image that represents Mexico, it's easy to picture a wide-brimmed hat, an embroidered suit, and a horse.