HOUSE Restaurant in Cuernavaca Celebrating 500 Years of Mexico City's Founding <\/h1>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\twith a delicious 3-course menu and wine pairing from Casa Madero!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tHappy birthday CDMX!\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThis August, Mexico City celebrates 500 years of its founding! \ud83c\uddf2\ud83c\uddfd 500 years of mestizaje that have shaped and nuanced what we now know and call: Mexico; And what better way to celebrate this magnificent quincentennial than with a special menu that highlights the richness that has resulted from this mestizaje.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t![\"Las](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/Chinampa-Ciudad-de-Mexico-Las-Casas-BB-Hotel-Spa-y-Restaurante.jpeg\" "\\"Las")
\t\t\t\t\t\t\t\t\t\t\tMexico City - National Palace. Mural by Diego Rivera<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tORDER NOW BY CALLING: 777.318.3782<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThroughout these five centuries, Aztec, Spanish, French, Arab, and many other influences have given flavor and zest to our Mexican cuisine. As part of the research for the creation of this menu, some of our team traveled to Xochimilco to learn about the Aztec chinampas, others attended a special workshop on pre-Hispanic beverages led by the renowned Chef Colibr\u00ed Jim\u00e9nez, while some fortunate individuals had the privilege of breaking bread with Casa Madero's top wine tasters to create a pairing for this very special menu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tHOUSE: The Most Central Restaurant in Cuernavaca!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tChef Ana Karina Rodr\u00edguez fell in love with the chinampas in Xochimilco and found a lot of inspiration for the opening of this menu. She decided to feature corn as the star once she learned that these chinampas were the birthplace of Mexico's beloved Esquites.<\/p>
\u201cThe goal was to create a menu that was special and, at the same time, familiar to all Mexicans and that, most importantly, represented the multitude of delicious influences that have contributed to the mestizaje of our cuisine,\u201d says Aida P\u00e9rez, producer for HOUSE Restaurant.<\/span><\/p>For his part, mixologist Cristhian Bustos attended the pre-Hispanic cacao and corn beverage workshop with renowned chef Colibr\u00ed Jim\u00e9nez at her Taller Traspatio to perfect the delicious Chilate that he and his team will offer hotel guests during this month of celebration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"Las](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/House-Restaurant-Cuernavaca-Menu\u0301-Fundacio\u0301n-500-an\u0303os-CDMX-7.jpg\" "\\"Las")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tChinampa, Barbacoa Tortilla, and Flan!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThis is how, after much back-and-forth discussion about what this mestizo blend of flavors could represent, for the main course, Chef Karina Rodr\u00edguez landed on the idea of a Beef Barbacoa Torta Ahogada. \u201cTortas are a beloved Chilango staple, and in this version, I decided to use the idea of a typical Torta Ahogada from Guadalajara, but adapt it with the Morelos barbacoa style.\u201c Chef Rodr\u00edguez says: \u201dHere, the French baguette coexists with Spanish beef, Arabic cilantro, Egyptian cumin and oregano, and a base of native tomato broth with a touch of chile.\".<\/p>\n
For dessert and the grand finale of this menu, Mexican Flan with French origins, from convent cuisine, and Cajeta from Celaya, Guanajuato.<\/p>\n
We are also honored that our special menu will be paired by the first winery in Mesoamerica, Casa Madero.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tCheers! & Happy 500th Birthday CDMX, may you have 500 more!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t![\"Las](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/MENU-500-AN\u0303OS_Mesa-de-trabajo-1-copia-2-622x1024.jpg\" "\\"Las")
\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tMENU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAPERTIF<\/strong>
Chinampa
Roasted Vegetables, Sprouts + Huitlacoche and Cascabel Chile Sauce with a Hard Corn Tortilla<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested Pairing: Casa Madero Rosado V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$195<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tPRINCIPAL:<\/strong>
Barbecued Drowned Cake
Beef barbecue stuffed baguette with pickled onions, fresh cilantro, and tomato-chile de \u00e1rbol sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested Pairing: Casa Madero 3V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$245<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDESSERT:<\/strong>
Cream Cheese Flan
Vanilla and Cajeta from Celaya, Guanajuato, Caramel Sauce, Cinnamon and Brandy + Figs Marinated in White Rum, Covered with Chocolate and Dukkah<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested pairing: Coffee with cinnamon and piloncillo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$115<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tSuggested 3-course pairing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$320<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
with a delicious 3-course menu and wine pairing from Casa Madero!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tHappy birthday CDMX!\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThis August, Mexico City celebrates 500 years of its founding! \ud83c\uddf2\ud83c\uddfd 500 years of mestizaje that have shaped and nuanced what we now know and call: Mexico; And what better way to celebrate this magnificent quincentennial than with a special menu that highlights the richness that has resulted from this mestizaje.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMexico City - National Palace. Mural by Diego Rivera<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tORDER NOW BY CALLING: 777.318.3782<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThroughout these five centuries, Aztec, Spanish, French, Arab, and many other influences have given flavor and zest to our Mexican cuisine. As part of the research for the creation of this menu, some of our team traveled to Xochimilco to learn about the Aztec chinampas, others attended a special workshop on pre-Hispanic beverages led by the renowned Chef Colibr\u00ed Jim\u00e9nez, while some fortunate individuals had the privilege of breaking bread with Casa Madero's top wine tasters to create a pairing for this very special menu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tHOUSE: The Most Central Restaurant in Cuernavaca!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tChef Ana Karina Rodr\u00edguez fell in love with the chinampas in Xochimilco and found a lot of inspiration for the opening of this menu. She decided to feature corn as the star once she learned that these chinampas were the birthplace of Mexico's beloved Esquites.<\/p>
\u201cThe goal was to create a menu that was special and, at the same time, familiar to all Mexicans and that, most importantly, represented the multitude of delicious influences that have contributed to the mestizaje of our cuisine,\u201d says Aida P\u00e9rez, producer for HOUSE Restaurant.<\/span><\/p>For his part, mixologist Cristhian Bustos attended the pre-Hispanic cacao and corn beverage workshop with renowned chef Colibr\u00ed Jim\u00e9nez at her Taller Traspatio to perfect the delicious Chilate that he and his team will offer hotel guests during this month of celebration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tChinampa, Barbacoa Tortilla, and Flan!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThis is how, after much back-and-forth discussion about what this mestizo blend of flavors could represent, for the main course, Chef Karina Rodr\u00edguez landed on the idea of a Beef Barbacoa Torta Ahogada. \u201cTortas are a beloved Chilango staple, and in this version, I decided to use the idea of a typical Torta Ahogada from Guadalajara, but adapt it with the Morelos barbacoa style.\u201c Chef Rodr\u00edguez says: \u201dHere, the French baguette coexists with Spanish beef, Arabic cilantro, Egyptian cumin and oregano, and a base of native tomato broth with a touch of chile.\".<\/p>\n
For dessert and the grand finale of this menu, Mexican Flan with French origins, from convent cuisine, and Cajeta from Celaya, Guanajuato.<\/p>\n
We are also honored that our special menu will be paired by the first winery in Mesoamerica, Casa Madero.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tCheers! & Happy 500th Birthday CDMX, may you have 500 more!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tMENU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAPERTIF<\/strong>
Chinampa
Roasted Vegetables, Sprouts + Huitlacoche and Cascabel Chile Sauce with a Hard Corn Tortilla<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested Pairing: Casa Madero Rosado V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$195<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tPRINCIPAL:<\/strong>
Barbecued Drowned Cake
Beef barbecue stuffed baguette with pickled onions, fresh cilantro, and tomato-chile de \u00e1rbol sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested Pairing: Casa Madero 3V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$245<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDESSERT:<\/strong>
Cream Cheese Flan
Vanilla and Cajeta from Celaya, Guanajuato, Caramel Sauce, Cinnamon and Brandy + Figs Marinated in White Rum, Covered with Chocolate and Dukkah<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested pairing: Coffee with cinnamon and piloncillo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$115<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tSuggested 3-course pairing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$320<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Happy birthday CDMX!\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThis August, Mexico City celebrates 500 years of its founding! \ud83c\uddf2\ud83c\uddfd 500 years of mestizaje that have shaped and nuanced what we now know and call: Mexico; And what better way to celebrate this magnificent quincentennial than with a special menu that highlights the richness that has resulted from this mestizaje.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMexico City - National Palace. Mural by Diego Rivera<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tORDER NOW BY CALLING: 777.318.3782<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThroughout these five centuries, Aztec, Spanish, French, Arab, and many other influences have given flavor and zest to our Mexican cuisine. As part of the research for the creation of this menu, some of our team traveled to Xochimilco to learn about the Aztec chinampas, others attended a special workshop on pre-Hispanic beverages led by the renowned Chef Colibr\u00ed Jim\u00e9nez, while some fortunate individuals had the privilege of breaking bread with Casa Madero's top wine tasters to create a pairing for this very special menu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tHOUSE: The Most Central Restaurant in Cuernavaca!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tChef Ana Karina Rodr\u00edguez fell in love with the chinampas in Xochimilco and found a lot of inspiration for the opening of this menu. She decided to feature corn as the star once she learned that these chinampas were the birthplace of Mexico's beloved Esquites.<\/p>
\u201cThe goal was to create a menu that was special and, at the same time, familiar to all Mexicans and that, most importantly, represented the multitude of delicious influences that have contributed to the mestizaje of our cuisine,\u201d says Aida P\u00e9rez, producer for HOUSE Restaurant.<\/span><\/p>For his part, mixologist Cristhian Bustos attended the pre-Hispanic cacao and corn beverage workshop with renowned chef Colibr\u00ed Jim\u00e9nez at her Taller Traspatio to perfect the delicious Chilate that he and his team will offer hotel guests during this month of celebration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tChinampa, Barbacoa Tortilla, and Flan!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThis is how, after much back-and-forth discussion about what this mestizo blend of flavors could represent, for the main course, Chef Karina Rodr\u00edguez landed on the idea of a Beef Barbacoa Torta Ahogada. \u201cTortas are a beloved Chilango staple, and in this version, I decided to use the idea of a typical Torta Ahogada from Guadalajara, but adapt it with the Morelos barbacoa style.\u201c Chef Rodr\u00edguez says: \u201dHere, the French baguette coexists with Spanish beef, Arabic cilantro, Egyptian cumin and oregano, and a base of native tomato broth with a touch of chile.\".<\/p>\n
For dessert and the grand finale of this menu, Mexican Flan with French origins, from convent cuisine, and Cajeta from Celaya, Guanajuato.<\/p>\n
We are also honored that our special menu will be paired by the first winery in Mesoamerica, Casa Madero.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tCheers! & Happy 500th Birthday CDMX, may you have 500 more!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tMENU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAPERTIF<\/strong>
Chinampa
Roasted Vegetables, Sprouts + Huitlacoche and Cascabel Chile Sauce with a Hard Corn Tortilla<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested Pairing: Casa Madero Rosado V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$195<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tPRINCIPAL:<\/strong>
Barbecued Drowned Cake
Beef barbecue stuffed baguette with pickled onions, fresh cilantro, and tomato-chile de \u00e1rbol sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested Pairing: Casa Madero 3V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$245<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDESSERT:<\/strong>
Cream Cheese Flan
Vanilla and Cajeta from Celaya, Guanajuato, Caramel Sauce, Cinnamon and Brandy + Figs Marinated in White Rum, Covered with Chocolate and Dukkah<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested pairing: Coffee with cinnamon and piloncillo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$115<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tSuggested 3-course pairing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$320<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
This August, Mexico City celebrates 500 years of its founding! \ud83c\uddf2\ud83c\uddfd 500 years of mestizaje that have shaped and nuanced what we now know and call: Mexico; And what better way to celebrate this magnificent quincentennial than with a special menu that highlights the richness that has resulted from this mestizaje.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\t\t\t\t\t\t\t\t\t\t\tThroughout these five centuries, Aztec, Spanish, French, Arab, and many other influences have given flavor and zest to our Mexican cuisine. As part of the research for the creation of this menu, some of our team traveled to Xochimilco to learn about the Aztec chinampas, others attended a special workshop on pre-Hispanic beverages led by the renowned Chef Colibr\u00ed Jim\u00e9nez, while some fortunate individuals had the privilege of breaking bread with Casa Madero's top wine tasters to create a pairing for this very special menu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
HOUSE: The Most Central Restaurant in Cuernavaca!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tChef Ana Karina Rodr\u00edguez fell in love with the chinampas in Xochimilco and found a lot of inspiration for the opening of this menu. She decided to feature corn as the star once she learned that these chinampas were the birthplace of Mexico's beloved Esquites.<\/p>
\u201cThe goal was to create a menu that was special and, at the same time, familiar to all Mexicans and that, most importantly, represented the multitude of delicious influences that have contributed to the mestizaje of our cuisine,\u201d says Aida P\u00e9rez, producer for HOUSE Restaurant.<\/span><\/p>For his part, mixologist Cristhian Bustos attended the pre-Hispanic cacao and corn beverage workshop with renowned chef Colibr\u00ed Jim\u00e9nez at her Taller Traspatio to perfect the delicious Chilate that he and his team will offer hotel guests during this month of celebration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tChinampa, Barbacoa Tortilla, and Flan!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tThis is how, after much back-and-forth discussion about what this mestizo blend of flavors could represent, for the main course, Chef Karina Rodr\u00edguez landed on the idea of a Beef Barbacoa Torta Ahogada. \u201cTortas are a beloved Chilango staple, and in this version, I decided to use the idea of a typical Torta Ahogada from Guadalajara, but adapt it with the Morelos barbacoa style.\u201c Chef Rodr\u00edguez says: \u201dHere, the French baguette coexists with Spanish beef, Arabic cilantro, Egyptian cumin and oregano, and a base of native tomato broth with a touch of chile.\".<\/p>\n
For dessert and the grand finale of this menu, Mexican Flan with French origins, from convent cuisine, and Cajeta from Celaya, Guanajuato.<\/p>\n
We are also honored that our special menu will be paired by the first winery in Mesoamerica, Casa Madero.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tCheers! & Happy 500th Birthday CDMX, may you have 500 more!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t![\"\"]()
\n\t\t\t\t\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tMENU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAPERTIF<\/strong>
Chinampa
Roasted Vegetables, Sprouts + Huitlacoche and Cascabel Chile Sauce with a Hard Corn Tortilla<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested Pairing: Casa Madero Rosado V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$195<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tPRINCIPAL:<\/strong>
Barbecued Drowned Cake
Beef barbecue stuffed baguette with pickled onions, fresh cilantro, and tomato-chile de \u00e1rbol sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested Pairing: Casa Madero 3V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$245<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDESSERT:<\/strong>
Cream Cheese Flan
Vanilla and Cajeta from Celaya, Guanajuato, Caramel Sauce, Cinnamon and Brandy + Figs Marinated in White Rum, Covered with Chocolate and Dukkah<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\tSuggested pairing: Coffee with cinnamon and piloncillo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$115<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\tSuggested 3-course pairing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t$320<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Chef Ana Karina Rodr\u00edguez fell in love with the chinampas in Xochimilco and found a lot of inspiration for the opening of this menu. She decided to feature corn as the star once she learned that these chinampas were the birthplace of Mexico's beloved Esquites.<\/p>
\u201cThe goal was to create a menu that was special and, at the same time, familiar to all Mexicans and that, most importantly, represented the multitude of delicious influences that have contributed to the mestizaje of our cuisine,\u201d says Aida P\u00e9rez, producer for HOUSE Restaurant.<\/span><\/p> For his part, mixologist Cristhian Bustos attended the pre-Hispanic cacao and corn beverage workshop with renowned chef Colibr\u00ed Jim\u00e9nez at her Taller Traspatio to perfect the delicious Chilate that he and his team will offer hotel guests during this month of celebration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t This is how, after much back-and-forth discussion about what this mestizo blend of flavors could represent, for the main course, Chef Karina Rodr\u00edguez landed on the idea of a Beef Barbacoa Torta Ahogada. \u201cTortas are a beloved Chilango staple, and in this version, I decided to use the idea of a typical Torta Ahogada from Guadalajara, but adapt it with the Morelos barbacoa style.\u201c Chef Rodr\u00edguez says: \u201dHere, the French baguette coexists with Spanish beef, Arabic cilantro, Egyptian cumin and oregano, and a base of native tomato broth with a touch of chile.\".<\/p>\n For dessert and the grand finale of this menu, Mexican Flan with French origins, from convent cuisine, and Cajeta from Celaya, Guanajuato.<\/p>\n We are also honored that our special menu will be paired by the first winery in Mesoamerica, Casa Madero.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t APERTIF<\/strong> PRINCIPAL:<\/strong> DESSERT:<\/strong>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\tChinampa, Barbacoa Tortilla, and Flan!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
Cheers! & Happy 500th Birthday CDMX, may you have 500 more!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
![\"\"](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/Chinampa-House-Restaurant-Cuernavaca-1-819x1024.jpeg\")
![\"\"](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/House-Restaurant-Cuernavaca-Menu\u0301-Fundacio\u0301n-500-2an\u0303os-CDMX-1024x1024.jpg\")
![\"\"](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/House-Restaurant-Cuernavaca-Menu\u0301-Fundacio\u0301n-500-an\u0303os-CDMX-3-1024x1024.jpg\")
![\"\"](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/Casa-Madero-House-Restaurant-Cuernavaca-1-1.jpeg\")
\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\tMENU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Chinampa
Roasted Vegetables, Sprouts + Huitlacoche and Cascabel Chile Sauce with a Hard Corn Tortilla<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\tSuggested Pairing: Casa Madero Rosado V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
$195<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Barbecued Drowned Cake
Beef barbecue stuffed baguette with pickled onions, fresh cilantro, and tomato-chile de \u00e1rbol sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\tSuggested Pairing: Casa Madero 3V<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
$245<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Cream Cheese Flan
Vanilla and Cajeta from Celaya, Guanajuato, Caramel Sauce, Cinnamon and Brandy + Figs Marinated in White Rum, Covered with Chocolate and Dukkah<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\tSuggested pairing: Coffee with cinnamon and piloncillo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
$115<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Suggested 3-course pairing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
$320<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
![\"Las](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/Logo-LasCasasBB-1024x1024.png\" "\\"Las"){kind=logo}
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t![\"Las](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/Tenochtitlan-Fundacion-Ciudad-de-Mexico-Las-Casas-BB-Hotel-Spa-y-Restaurante.jpeg\" "\\"Las")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t![\"Las](\"https:\/\/lascasasbb.com\/wp-content\/uploads\/opentable-vector-logo-01-300x95.png\" "\\"Las"){kind=logo}
\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"