A New Weekend Retreat in Mexico City: La Caña Rooftop
Nestled in the vibrant neighborhood of Polanquito, where Mexico City pulses with art, fashion, and gastronomy, La Caña—the rooftop of the boutique hotel Kimpton Virgilio—is establishing itself as one of the most attractive spots for those seeking elevated experiences. Surrounded by jacarandas and the architectural heritage of a 1940s building, this place detaches from the city’s noise while staying within it, offering a blend of design, creative cocktails, and vibrant cuisine, all with an unbeatable view.
A Memorable Easter Brunch
On April 20th, La Caña debuted with a special Easter brunch that gathered three renowned chefs: Carlos Juárez (Kimpton Virgilio), Mario Papa (Teté Cocina de Barrio), and Lander Urquiola (Pango). Their collaboration exceeded any expectations, with a menu served under the spring sun that was pure creativity and a delightful, leisurely feast.
Culinary Delights
From La Caña’s kitchen, Chef Carlos Juárez presented three dishes that defined the day: a shrimp roll in brioche with fresh shrimp, tabasco aioli, and garlic butter, perfect for sparking appetite with a balance of sweetness and depth; an octopus taco with crispy bits served on a flour tortilla with tomato sauce and green salsa, offering a powerful and generous bite; and a cecina aguachile with roasted jalapeños, avocado mayo with wasabi, and chicharron powder, combining intensity and freshness in a very personal take on the Pacific classic.
From Teté’s kitchen, Mario Papa surprised with a picaña gringa with truffle-infused chimichurri, where the carne’s richness contrasted with the truffle’s perfume, and a udon birria that irreverently yet successfully mixed the traditional stew’s richness with the asian noodles’ elasticity.
Birria udon
Lander Urquiola from Pango brought a more subtle yet equally interesting proposal: mussels with creamy sauce infused with parsley, evoking the comfort of northern Europe; and a kampachi ceviche with various tomatoes and criollo cilantro.
Crudo de kampachi
Creative Cocktails Telling Stories
La Caña’s liquid proposal is a universe of its own. With Latin American distillates as the base, the menu features cocktails like the Virgilio Paraíso—a fruity mix of cachaça, pisco, strawberries, pineapple, and green lime; the Mexa with mezcal, giffard ginger, lime juice, cilantro, and palo santo; and the Atardecer, an elegant combination of mandarin vodka, lillet, raspberry, and sparkling.
Key Questions and Answers
- Who are the chefs involved in La Caña’s Easter brunch? The chefs are Carlos Juárez from Kimpton Virgilio, Mario Papa from Teté Cocina de Barrio, and Lander Urquiola from Pango.
- What makes La Caña’s culinary offerings unique? The dishes combine fresh, high-quality ingredients with creative presentations and personal twists on classic recipes.
- What sets La Caña’s cocktail menu apart? The use of Latin American distillates as the base and the unique, story-telling cocktail names.
