A journey of flavors around the world: Chef Javier García Cerrillo's menu presentation
The night was on our side, the atmosphere was relaxed, we were greeted with a welcome cocktail, everything was ready for the Veracruz chef Javier García Cerrillo to delight us with the menu created for the ZUZU Restaurant, located in the heart of the Roma neighborhood.
A journey of flavors on the table
It was in 2008 that chef Javier García Cerrillo decided to embark on his culinary adventure. His cuisine is inspired by and shaped by the places he has lived; his first destination was Spain, followed by Argentina, and finally Mexico.
“The cuisine I create is based on fire; we use techniques from the places where I have been fortunate enough to be, and likewise, we create our own proposals. I focus on meat and fish, using a lot of wood, but without it being a grill. When you learn to use smoke and fire correctly, you can give many nuances and dimensions to the products,” he explained.
More than one bite with a smoky flavor
I must say that I had never had the opportunity to try such unique combinations and flavors on the same menu.
The starter consisted of fresh vegetables marinated in lemongrass tea, za'atar, and sour orange juice. The bresaola, which I must emphasize is homemade, was quite good in terms of flavor and texture, complementing the other flavors of the dish.
The roasted beetroot mousse with goat cheese (handmade) and the ember-roasted beets with double cream cheese from Chiapas and roasted avocado mousse with miso were a delightful surprise for the palate.
The dish that generated the most confusion and surprise was undoubtedly the fish steak, the texture resembled that of a beef cutlet but made of fish, it was even served with nopales and beans, complements that generated even more confusion on the palate.
It wasn't beef, it was fish.
To accompany the fish steak, the gravy, a sauce made from fish and oysters, ignited the taste of the sea, but together with the grilled vegetables, created a feeling of being on land.
Even the wine pairings were carefully considered and created based on the menu combinations. The chef seeks partnerships with Mexican wine groups and brands to create his wines from scratch, thus achieving the perfect combination and balance of flavors with his dishes.
“I like to give voice to all the work that goes into a dish, since we are not always aware of everything that goes into it, from producers to agricultural development programs in Mexico.”
Based on the flavors that the chef will use in his dishes, they create the cheeses from scratch, seeking the perfect balance between salt, flavor, and the lightness of the ingredient.
My favorite part of the menu was the dessert, which stole the show. The chef's creative take on this dish was to combine a Basque-style cheesecake (made with artisanal cheese) with grilled bone marrow and roasted pineapple; it was a complete explosion of flavors.
Javier García Cerrillo is a chef with a very varied cooking style; country food with avant-garde flavors, who is the same owner and cook of Mesa Criolla, a restaurant with smoke cuisine located in Xalapa, Veracruz.
The journey of flavors around the world brings them to our table; respect for the product; enhancing local flavors with ancestral techniques and serving it with humility.
Learn more about their projects
ZUZU Country Cuisine Restaurant
Sinaloa 215, Roma Nte., Cuauhtémoc, 06700 Mexico City, CDMX.
Mesa Criolla Restaurant
Av. Araucarias 60, Sahop, 91067, Xalapa-Enríquez, Veracruz.
