Alfil, a fusion of Arabic and Mexican cuisines
Alfil opens in the Roma neighborhood and becomes a new success in the area thanks to its culinary concept, where two gastronomic cultures of intense flavors converge: the Arab and the Mexican.
The restaurant is conceived as an informal project, open to the street, where space is used to the fullest and nobody cares about people's constant laughter, the volume of the music or the stereo conversations, because everyone wants to eat at Alfil, the new trendy place.
Its design combines modern elements with traditional Arab and Mexican details.”
Inspired by the legacy of the Arab communities that have left a deep mark on Mexico, Alfil proposes a relaxed and very flavorful culinary experience, where eating with your hands is almost mandatory.
One of their best-selling dishes is the mezze (appetizers), which includes jocoque (a type of sour cream), hummus, Sikil Pak (a type of cheese spread), Baba Ganoush (a fermented milk drink), olives, and pickles, meant to be eaten with pita bread or any of their other warm breads. But be warned, because nothing is quite what it seems: the jocoque is served with raw green salsa, the hummus with macha salsa and pepita (pumpkin seeds), and the Baba Ganoush incorporates recado negro (a black spice paste), giving a nod to Mexico.
The Golden Chicken is roasted chicken in a yellow Arabic curry with cashew nuts, xnipec (a type of chili pepper), yogurt, and chili oil. The falafel, a fried croquette made with chickpeas, hoja santa (a type of herb), parsley, and spices, is delicious. The green salad with tahini is a great option to add a light touch to the menu, and above all, you can't miss the kebabs in flour tortillas. The gringa with Mennonite cheese and the braised short rib were our favorites.
For dessert, they offer a traditional Baklava, a pastry made with pistachio paste, vanilla ice cream, and some Arabic sweets.
The ideal accompaniment to this cuisine is beer or one of their cocktails, although we prefer to try a fresh and fruity white wine, a Spanish Ribeiro: Formigo. If you don't want alcohol, the rosewater lemonade is the star.
Paco Hidalgo is in charge of the kitchen along with a newcomer from Puerto Vallarta, chef Diego Guerrero; and Ana Romero, the restaurant manager, makes the service stand out with constant and effective attention.
Next stop? No doubt about it, Bishop.
Bishop
57 Sonora Av, Rome St., Cuauhtemoc, 06700, CDMX.
