Another gift from the gods at Riviera Maya - Chef Irving Canto, now the new Executive Chef in the kitchens at Trazo 1810.
Chef Irving Canto’s resume speaks for itself – a graduate of the University Interamericana de Puerto Rico, he was a semifinalist for Mexico’s Cocinero of the Year in 2019. The Millesime award winner has also cooked with many great chefs in Mexico and Spain, including Roberto Ruiz, Carlos Gaytán, Jesús Escalera, Andoni Luis Aduriz, Kisco Garcia, Kiko Moya and others.
Finishing strong with his exquisite presentations, this feast was fit for the ultimate food lover. There was a lot going on in every dish - textures played off other textures with an abundance of flavor profiles; all of them over the top.
How much did we love this meal? We gave it an 11 – one extra point for his dazzling creativity.
The menu:
Amousse:
Almeja para de Mula, sofrito de chorizo con cerveza Allende, provolone ahumado, salsa macha/ Clam for de Mula, chorizo sauce with Allende beer, smoked provolone and macha sauce. The presentation reminded us of one we had at Central, Chef Virgilio Martínez Véliz’s restaurant, in Lima, Peru.
The fresh Asian flavor of Tiradito de atún, emulsion de ajonjolí, lemon grass/ Tuna tiradito, sesame emulsion, lemon grass.
Risotto de pera, vino rose, prosciutto y pecorino/ Pear risotto, rose wine, prosciutto and pecorino. This was one of the best Risotto’s we’ve eaten anywhere, including at a long list of restaurants that are famous for the dish.
Pesca, majado de hierbas, salsa de frijoles marinos / Fish, herb mash and sea bean sauce - an award winning dish and no surprise; it was one of our favorite plates of the night.
Short Rib braseado con cerveza Allende, puré de papa trufado con pancetta, zanahorias glaseadas/ Braised Short Rib with Allende beer, truffled potato mash with pancetta, glazed carrots. The Short Rib was so tender, it melted in your mouth, reminding you what Short Rib should actually taste like.
A Cheese cake de queso de rancho, salsa de vainilla con pimienta/ Ranch cheese cheese cake, vanilla sauce with pepper. This dish had the actual texture of cheese - the only one we’ve eaten in Mexico; more like a cheese course than a dessert.
“Se te antojo mi helado” - Crumble de chocolate, helado de pimienta schezuan, frutos del bosque/ Chocolate crumble, schezuan pepper ice cream, berries. The surprise spice was the Schezuan Ice Cream; we could have eaten it by the barrel.
The Wines were all an exceptional choice; mainly consisting of whites we’ve never tried:
Vino Blanco Casa Magonni .Chardonnay /Vermetino (Mexicano)
Chiaro ,Pinot Grigio Italino
Lagrimas Sauvignon Blanc (mexicano)
Viceversa Roble ,Tempranillo , Cabernet Sauvignon,Merlot (Español)
Trazo 1810 is one of the most beautiful restaurants in SMA for al fresco dining. The 360 degree views are so amazing, you’ll want to sit on the rooftop and drink them in at sunset. We also love winter dining here; in front of a roaring fire, sheltered from the elements.
Trazo 1810 has always been one of our favorite restaurants in SMA and we’re delighted to say that it’s still on our list of the top five places to go in SMA, moving up a notch, thanks to an amazing chef who brings the magic of the Riveria Maya to this beautiful SMA kitchen.
Savor the food - Chef Irving Canto’s cooking is so good that Trazo 1810 is on our call list: the restaurants we call to make sure the chef is in the night we want to go. After eating with two new chefs from Riveria Maya in the past two weeks, we’re now pulling for a third. One meal in and we’re already Chef Canto’s biggest fan.
Trazo 1810
Hidalgo #8, Centro
San Miguel de Allende
Monday – Saturday: 8:00 AM – 12:30 PM 3:00 PM – 10:00 PM
Sunday: 10:00 AM – 3:00 PM
Phone: 415 121 3501
Executive Chef: Irving Canto
