Aúna and Fernando Torres present a fresh and very Mexican summer menu
Fernando Torres' new summer menu is an invitation to travel through the country —from the Pacific to the Gulf, from the sea to the land, from tradition to play—, with dishes that celebrate the season with technique, identity and absolute respect for the product.
Aúna offers intense flavors like the Lobster Crudo, which evokes the taste of al pastor meat, accompanied by citrus. The cold Chileatole with cinnamon snail is an irreverent take on a traditionally hot dish, where the snail adds a meaty texture and flavors from the depths of the sea. Both dishes reflect a close relationship with the ocean.
Aúna dedicates a portion of its menu to honoring Mexico's rich plant life, featuring products such as potatoes from the State of Mexico, artichokes, galangal, tomatoes from Morelos, and berries from the Valle de Bravo forest. These ingredients are sourced from select producers.
Among the must-try dishes this season are the Creamy Rice with Wild Abalone and Comté Cheese, and the Gulf Fish with Beurre kasu, made with traditional Japanese fermented butter (kasu) and served with candied guava. This dish is truly unique, combining guava with fish.
For those who love fire and meat, the Rib Eye Wagyu Cross is the dish that says it all. It's served with Cocopache achicalada, made with an endemic insect that adds smoky notes, flour tortillas, and herb guacamole.
Balance, technique and sensitivity in every recipe.”
About chef Fernando Torres
With over 13 years of experience, Fernando Torres has worked in some of Mexico's most influential kitchens: Máximo Bistrot, Corazón de Tierra, Pujol, and Quintonil. There, he forged a solid vision and a deep connection with quality ingredients. Today, at Aúna, he presents a menu that is sophisticated without being pretentious, rooted without being rigid. A cuisine that honors the past while looking toward the future.
