El Bajio
Mango Margarita with Tajin Rim
Green Salsa, Smoked Poblano Salsa, Orange Marmalade
White Roll
Oat Atole
1/4 Kilogram Carnitas, 1/4 Kilogram Barbacoa, Tortillas – Crispy and Fresh Made, Onions and Cilantro
Pechuga de Pollo – Chicken Breast, Mole, Rice, Refried Beans
Tostadas Michoacanas – Fried Toasted Tortilla, Guacamole, Ground Chicharron
Gordas Rellenas – Fried Corn filled with Cheese, Black Beans, Avocado Leaf
Capriotada – Fried Bread with Honey, Peanuts, Raisins, Cheese
Arroz con Leche – Cinnamon, Vanilla
Flan de Vanilla – Cajeta
Originally opened by two friends in 1972 and since expanding to a chain of sixteen Mexican kitchens spread across the city, it was at the Polanco location of El Bajío that Monday’s Breakfast slowly turned over to Lunch, the kitchen agreeable to preparing both halves of the menu as they were not particularly busy with only two other tables filled, both with the sort of patrons Americans would best describe as ‘ladies who lunch.’
Considered a mainstay of traditional Mexican cooking, the features weaving a wide path through various regions from Veracruz to Oaxaca, each location of El Bajío is themed a little different than the rest even though the menus are consistent, the Polanco Restaurant widely considered to be the most elegant and well decorated with high ceilings and a variety of items from folklore to modernity hung amidst the space.
More English-friendly than many places in Mexico City, the server fluent enough for conversation while the menu is bilingual, it was after some indecision based on the wide variety of plates offered that choices were eventually made, the majority of the selections coming from the midday-to-dinner menu and starting off with a frozen Mango Margarita not at all out of place for sipping at 10:30am when on vacation while the lightly sweetened Oat Atole was creamy, warm and finished within seconds.
Explaining that some plates may take longer than usual due to the time of day, understandable and perfectly fine as most of Mexico City’s Museums and Landmarks are closed on Monday, it was with White Rolls in hand that two Salsas plus tangy Orange Marmalade were tasted, the Salsa Verde offering a bit of heat while the Poblano version was smoky and complicated, each of them performing well atop El Bajio’s signature duo of roasted Carnitas and Mutton, the latter supple and fatty just as it should be with just enough seasoning to mellow the muskiness traditionally associated with the Meat.
Eating the 1/4 kilogram portions of both Meats as Tacos, the choice of fresh-made Tortillas or crispy Shells simply a matter of taste, it was after perhaps twenty minutes that plates of dark brown Mole atop a generous Chicken Breast and six tiny Tostadas joined the table, the Chocolate tending a bit sweeter than most in the former while the half-dozen crisps were a worthwhile recommendation from the waiter thanks to the contrast of creamy Avocado and powdered Pig Skins.
Waiting just a bit longer for the Gordas Rellenas, the thick Corn pocket with Cheese not particularly memorable though the one with Black Beans, Avocado Leaf and notes of Anise was quite good, it was at request that the Postre menu was offered just like everything else that morning, the Rice Pudding thinner than most and served at room temperature while the Flan was picture perfect with air-pockets adding levity to the Custard topped in Caramel, though Dessert’s true star was a Martini Glass entitled “Capriotada” that consisted of toasted slices of Baguette dredged in a mixture of Honey, Raisins, Queso Fresco and Peanuts.
http://www.restauranteelbajio.com.mx