Víctor Hugo Aguilar is a chef that is used to serve the Nobel Prize winners that visit our country, because he is the National University Rectory cook. In his menus, he offers samples of the most exquisite Mexican culture. His audacity and creativity allow him to transform the traditional recipes with ingredients and tastes from Oriental cultures sublimely. Our chef lives in Mexico’s Historical Center, in a house that is almost 200 years old. And it was in this neighborhood where his family settled several generations ago and started running an eatery that offered chicken soup and mole. So, all of them, children, grandchildren, nephews and nieces grew around cazuelas y huacales - say pots and pans, but in Mexican versions. His interest for beautiful forms is a surprising creative force that took him to design a dish to commemorate Mexico’s Independence Bicentennial. A recipe book came from that parade of delicacies: “Sazones y andanzas por el Centro Histórico de la Ciudad de México” (Tastes and Adventures through Mexico City’s Historical Center), which includes his recipes and pictures of his foods, in the gastronomical supports explicitly thought by him. A total visual delight and evocative of his restless cooking. He has a weakness for Oriental cuisine. He loves spices to the point that he sometimes decides to repress its generous use to prevent the saturation of his preparations. And he has several stars among his prolifically influenced dishes. So, guests will try from coconut oil roasted shrimp, to green curry nopalitos and romeritos un miso paste. His delicious moles, coloradito, amarillito, which he seasons with ginger, has got him some reprimands from the purists, who later surrender to the hot and spicy stimulating flavor of the tuber among the ground chiles.
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