Casona del Sabor (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Corazón capitalino
It was the grandmother of the current chef of the Casona del Sabor, Jorge Álvarez who first came to Santa María de la Ribera to cook. It was this inspiration that led him to devote himself to the kitchen.
Casona del Sabor (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
History
The current location of the Casona del Sabor was originally home to some English migrants and was later redesigned in Mexican style with pans and pottery.
Casona del Sabor (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The pans, a tool of traditional Mexican cuisine, decorate the Casona del Sabor.
More than 145 years of history
La Casona del Sabor was initially a Mexican cooking school. Later, it began to commercialize and was transformed into a restaurant.
The main concept of the Casona del Sabor is quality Mexican cuisine. The closest thing to regional cuisine which, thanks to the experience of chef Jorge Álvarez, can be easily recreated.
Casona del Sabor (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
After getting to know 28 states, chef Jorge Álvarez was inspired by several particular ones of the Mexican Republic such as Puebla, Veracruz, Oaxaca and Yucatán. The restaurant has grown and is well-recognized frequent, regular diners.
Casona del Sabor (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The Guadalajara enchiladas is one of the two most famous dishes of the Casona del Sabor. They are originally stuffed with fried plantain and chef Jorge puts a little chicken in them as his signature.
With love and dedication
The taste for the cuisine reflected in every dish.
The other half of the meal, dessert with black zapote fruit.
Casona del Sabor (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The happy ending
The traditional dessert par excellence comes from a Mexican fruit known as black zapote. Chef Jorge explains and outlines the procedure for its preparation.
Casona del Sabor (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The pulp extracted from the black zapote fruit is combined with orange juice. Although whiskey or rum is sometimes added, in the Casona del Sabor it is mixed with honey to sweeten it.
Casona del Sabor (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Dessert with Mexican pride
Mexican origin 100% thanks to the fact that the fruit is only found in Mexico.
