Punto Mx. Cocina Mexicana Contemporanea. Bases, Productos, Creaciones Y Filosofia
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This Michelin-starred Madrid restaurant is a hive of creative interpretation of Mexican cuisine. The Mexican-born Ruiz works with great creative confidence, offering up an array of elegant, flavorful dishes distinguished by the willingness to riff and borrow when inspiration strikes.
Some of the more striking dishes incorporate ingredients such as maguey worms, chicatana ants or their larvae. But more cautious cooks and eaters will find plenty of other noteworthy options, such as bluefin tuna tacos with jalapeño chili emulsion; aged Galician beef with charred poblanos and tomatillos; or oxtail tamales with potato ash. Fascinating.
Hardcover. Color photographs throughout.
