ICÚ
PV-SHINE – Strawberry, Watermelon, Cassis Liqueur, Cranberry Juice, Citrus
KATZI – Tequila Cascahuin White Tequila, Lemongrass, Pomegranate Liqueur, Raspberry, Citrus
MOHO – Sotol La Higuera, Infusion of Cardamom, Mint, Soursop
Snacks – tostada, cheese, crickets / tostada, beans, garlic
Beet salad – Baby beets, jocoque
Blue fin tuna tostada – Dry chili vinaigrette, tangerine
Shrimp aguachile – Black aguachile, mango
Squash blossom – Stuffed with queso ranchero, parsnip puree, caldillo
Sea Bass – Pipian and corn puree
Chile Ancho taco – Garlic sauce
Porkbelly and Octopus Huarache – Black beans and salsa martajada
New York Strip – Black bean demiglace, nopales, onion
Strawberry sorbet
Chocolate tamal – Mascarpone mousse
“Corn” in the language of the Huichols Restaurante ICÚ ranks amongst Mexico’s top eateries, Chef Mauricio Leal taking native ingredient and turning them into elegant bites across an 11-plate tasting for just under $85 USD per person.
Another local talent trained at Café des Artistes, Mauricio then refining his skills at 5-star Resorts in Mexico, it is inside a space built around living trees that dinner begins with small bites including a Tostada with Crickets before proceeding to a Beer Salad enlivened by Mexican Sour Cream.
Pleasant in terms of service, Monday evening finding the Restaurant nearly empty, line-caught Blue Fin dusted in Chilis proved a good match to clever Cocktails while Shrimp in Black Aguachile was more for looks than anything.
Upping the ante with a fried Squash Blossom stuffed with Cheese in Fish Head Soup, the flesh of that Sea Bass arriving next atop Corn with Pumpkin Seeds and Greens, fans of Ancho Peppers will love the complexity of Chef Leal’s Taco that starts sweet but finishes in notes of Cocoa.
Next melding Pork Belly and Cephalopod into two dynamic bites, the penultimate savory outpacing Steak to follow, palates are cleansed by simple Strawberry Sorbet before finishing the night with a velvety Chocolate Tamale.
www.restauranteicu.com