Nudo Negro (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The experience starts here
Nudo Negro is a show, from the moment you step inside this restaurant you are amazed by the service of everyone who works here.
Nudo Negro (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
To start
First of all a delicious dumpling is prepared which is then taken to the respective table for them to enjoy the meal.
Nudo Negro (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
A place that distinguishes mixture and fusion
Nudo Negro is this complicated thread, where everything is discovered and at the same time there is so much to discover.
With a high level of fusion, Nudo Negro is an unforgettable culinary experience. Part of the Mexican cuisine to offer the diner a wide range of flavors and textures.
Nudo Negro (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Daniel Ovadía, chef of Nudo Negro, explains the essence of the restaurant, its fusion style of Mexican food with other cuisines and a bit of the history of the place.
Nudo Negro (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
They try to captivate the customers, a long way from just serving them, they try to captivate them with a gastronomic experience along with an extraordinary range of cocktails and excellent service.
The inspiration to create Nudo Negro originates from the experience of chef Daniel Ovadía cooking Mexican food and being invited to other countries where he learned from different culinary techniques. Those experiences made him arrive with new recipes and ingredients and he fused them with Mexican food.
Pulpo dorado Atakapuka Michoacana (Michoacón Atapakua salsa fried octopus)
The signature dish of the place that has been present since the restaurant was first opened
Nudo Negro (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Before anything else
Nudo Negro's octopus is massaged for two hours raw before cooking. This is done to make it completely smooth for the diner.
Nudo Negro (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Then the salsa
Also known as Michoacán tapacua, it is made from beans and cilantro. In the end the octopus is accompanied with chinchayotes (chayote root) and rice.
The hospitality and service are characteristic of Nudo Negro to the point they call themselves a hospitality company. Welcoming people and making them feel good are the most important values for all the restaurant staff.
We don't want to make people feel at home, we want you to make you feel at Nudo Negro.
The difference of originality
Nudo Negro has managed to change the perspective of fusion food. What was not seen positively at first has changed the perspective of many diners and this restaurant has opened the doors to fusion cuisine.
Nudo Negro (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
