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Description:
Modern Mexican combines the bold flavors and ingredients of classic Mexican cuisine with European cooking techniques resulting in a vibrant approach which is lighter and ingredient driven; presents an upscale, sophisticated dining experience.
Richard Sandoval, “the father of Modern Mexican…”
The ingredients. The techniques. The restaurants.
Huitlacoche, pomegranate, epazote and queso blanco have replaced yellow rice, refried beans and cheese-laden dishes in Sandoval’s Modern Mexican restaurants. European specialties such as sherry wine vinegar, honey and truffle oil have become staples of Sandoval’s kitchen. Whether by tempering a spicy chile with sweet honey and rich cream in a Chile de Arbol Sauce, or by pairing sour tamarind with honey in Pechuga de Pato en Mole de Tamarindo, Sandoval balances flavors with a unique approach. Sherry wine vinegar adds a robust and refined flavor to Camarones Maya and Tartar de Atun. Chile Rellenos, typically fried, are roasted until the natural sugars caramelize. They burst with seafood and manchego delivering a light and healthy experience. His unusual combination of Achiote and Truffle Oil creates a distinctive sauce that zings the palate. In the end, diners experience bold Mexican flavors seamlessly blended together.
Sandoval takes it one step further by modernizing the entire dining experience – from the cuisine and design, to the service and décor. At Tamayo, contemporary Mexican art adorns the walls. And to create the ideal setting for Zengo, Sandoval appointed the highly acclaimed international architect and designer Jeffery Beers. European service, elaborate tasting menus, Mexican wine, unique tequilas and sake pairings, all contribute to an enhanced dining experience.
Sandoval answered the call of modern diners, bringing to the US a cuisine of culture, finesse and sophistication. Richard Sandoval’s Modern Mexican presents the true beauty of Mexican cooking in an original and refreshing way.
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