Introduction to Aquiles Chávez and Sotero
Aquiles, a restaurant located within Casona Roma Norte in Mexico City, hosted a special dinner to commemorate nine years of Sotero, a project that has significantly influenced contemporary Mexican cuisine. Chef Aquiles Chávez, originally from Pachuca, Hidalgo, brought the unique flavors of his hometown to the capital.
A Culinary Journey Through Hidalgo
The nine-course tasting menu paid homage to the ingredients and techniques that have defined Sotero since its opening in 2016. Chef Aquiles Chávez emphasizes honest cooking with locally sourced products and a narrative centered around the region. This philosophy has kept Sotero on the prestigious Top 1000 Best Restaurants in the World list by La Liste for six consecutive years, establishing its international reputation while maintaining strong ties to Hidalgo.
A Memorable Dining Experience
The dinner began with a bean paste stuffed with fresh mint, referencing the mining-rooted cuisine that shapes Hidalgo’s identity. Next was a chalupa with rainforest mushrooms, inspired by Pachuca’s Barrios Altos, followed by a crema of requesón (a type of cottage cheese) made with sourdough bread and local dairy from Tizayuca’s milk-producing area.
Bean Paste
The main course brought back the taste of hunting and milpa: a confit rabbit from Tulancingo with apples from Omitlán, which Aquiles considers an overlooked protein nationwide, and later, a sustainable fish in a green mole with vegetables from Huasca de Ocampo. The finale, far from solemn, was festive: a buñuelo with guava notes, evoking the popular San Francisco Fair tradition that’s part of Hidalgo’s calendar.
Beverage Pairing
The pairing included cocktails from Sotero’s team and carefully selected wines by Leslie Hernández, responsible for the liquid program at Casona Roma Norte. The intention was to complement, not overshadow, the dishes.
Lasting Impressions
Some of the dishes presented will remain on Aquiles’ menu for weeks. These include crema de requesón, huitlacoche with milano grasshoppers, conejo mixiote with pork shoulder and nopales, and a guava buñuelo for dessert.
Fish of the Day
Upcoming Celebrations
This anniversary marks the beginning of many more celebrations, which Chef Aquiles will announce through his social media channels.
Key Questions and Answers
- Who is Aquiles Chávez? Aquiles Chávez is a chef from Pachuca, Hidalgo, who has made a significant impact on contemporary Mexican cuisine with his restaurant Sotero in Mexico City.
- What is Sotero? Sotero is a restaurant by Chef Aquiles Chávez that highlights Hidalgo’s culinary heritage, focusing on local ingredients and traditional techniques. It has been recognized internationally by its inclusion in the Top 1000 Best Restaurants in the World list by La Liste for six consecutive years.
- What was the special nine-course menu for the anniversary? The menu featured dishes like bean paste with fresh mint, chalupa with rainforest mushrooms, requesón crema, confit rabbit from Tulancingo with Omitlán apples, sustainable fish in green mole, and a festive buñuelo with guava notes.
- Will any dishes from the anniversary menu remain on Aquiles’ regular menu? Yes, some dishes like crema de requesón, huitlacoche with milano grasshoppers, conejo mixiote with pork shoulder and nopales, and guava buñuelo for dessert will stay on the menu for weeks.
- What are Chef Aquiles Chávez’s plans for future celebrations? Chef Aquiles Chávez will announce upcoming celebrations for Sotero through his social media channels.
