Restaurante Dulce Patria
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Creative, Contemporary Mexican Cuisine at Dulce Patria
Drink Creative Cocktails at Dulce Patria
"Pasión por el sabor mexicano"
Creative, Contemporary Mexican Cuisine at Dulce Patria
Drink Creative Cocktails at Dulce Patria
"Pasión por el sabor mexicano"
Creative, Contemporary Mexican Cuisine at Dulce Patria
Located just behind Hotel Las Alcobas, Dulce Patria is the always-busy (reservations essential) restaurant of Chef Martha Ortiz Chapa, who is endlessly inspired by regional Mexican cooking traditions, which she inflects with contemporary techniques and touches. Ortiz is often celebrated for her creative plating and presentations, which include "alegrias" (bon bons and other candies, served after dessert) that appear at your table in wooden airplanes or on hand-painted shelves and chairs, all made by Mexican artisans. The food itself, though, is just as praiseworthy, as are her artisanal cocktails, and her menus, which change regularly, are typically devised around a subtle cultural, culinary, artistic, or literary theme.
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Drink Creative Cocktails at Dulce Patria
Most people go for the meal, but Dulce Patria, Martha Ortiz Chapa's restaurant in Polanco, also offers beautiful and delicious artisanal cocktails that are presented with as much creativity and care as her entrees. As with its food, the restaurant's cocktail menu features Mexican ingredients, including cactus fruit, horchata, and mezcal. Each drink is decorated with a special touch, either edible—say, a pansy—or decorative.
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"Pasión por el sabor mexicano"
This was the best dining experience we had in Mexico City. Chef Martha Ortiz lives her passion for the flavors of Mexico. Sitting opposite the reception area we began the evening with a visual feast of a stunning arrangement of deep red gladiolus rising out of a large black vase. Service was impeccable. Our waiter patiently walked us through the menus (regular and seasonal) and explained the many ingredients and where they came from. Following his advice, we savored the creaminess of a squash soup and the complex herb and pepper-infused flavors of two very different fish dishes, escolar and sea bass. Before our entrees came we indulged in various rolls filled with cheese, black bean paste, or mole. Because our visit coincided with Mexico’s Independence Day, some rolls were topped with red and green stripes flavored with sweet peppers, recalling the colors of the Mexican flag. We could not finish the rolls but wanted to try every one of them so our waiter put them in a box with a few extras to take home. We ended our meal with a cup of Mexican hot chocolate, accompanied by a selection of cookies and candies served on a tray with this brightly colored bird.
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