Another Yucatan Dinner

I have been home for a week, but I still have a few posts to share with you about my most recent trip to Mexico.

On my last weekend in Mexico City, Alejandro and I did not do anything special, but we certainly ate very well at restaurants all within a few blocks of my apartment.  Mexico City is recognized as one of the greatest cities in the world for "foodies", with a cosmopolitan array of places to eat.  On Friday we went to our favorite Italian restaurant, La Posta.  On Saturday we returned to Dawat, the excellent Indian restaurant that we discovered earlier on the trip.  Finally, on Sunday, went once again to Seis28, a nearby restaurant that specializes in the cuisine of Yucatán.  We had been there before to have the "mucbipollo", the traditional dish for the season of the Day of the Dead.  "Mucbipollo" was, of course, no longer on the menu, but we many other Yucatecan dishes from which to choose.

We both started, as on our previous visit, with the "sopa de lima"... a chicken soup flavored with lime.  It is one of the best "sopas de lima" that we have ever tasted.

For his main course, Alejandro ordered "poc chuc", a piece of port marinated in bitter orange and grilled.  It is covered in garnishes including pickled, red onion and orange slices.  Refried beans were served on the side.  He said that it was delicious.

I ordered "queso relleno" (stuffed cheese).  It consists of an Edam cheese, hollowed out, filled with seasoned ground meat, hard-boiled egg, raisins, capers and olives and covered with a tomato sauce.  The first time I ever ordered it, many years ago in Mérida, it was, indeed, a hollowed-out ball of cheese filled with stuffing.  Many restaurants take the easy way out, and serve the stuffing and sauce over slices of cheese, as they did here.  It was, nevertheless, very tasty.

For dessert, I once again ordered flan.  It is very good, and the largest serving of flan I have ever seen in a restaurant...  a brick of flan!  Alejandro ordered crepes in "cajeta" (Mexican caramel), a dessert that is commonly seen on menus in Mexico.

We, however, were in for a surprise.  The waiter came out and prepared the "cajeta" at the table.  He melted the sugar over the flame and, as it melted, added other ingredients... vanilla, butter, milk and cinnamon.

When the "cajeta" was done, he added the crepes.

Finally, he added some kind of liquor and flamed the dessert.

The crepes are plated and covered with nuts.  As you can see, it was a very generous serving.  I'm wondering if their desserts are meant to be shared by two people.

It was a dramatic ending to a delicious meal, which was my last restaurant meal on this trip.  But come January I will return and be able to sample more of Mexico City's incredible restaurant scene.