I already wrote about Punto MX when it opened several years ago raving that it was the best Mexican restaurant ever. Well, several years later and my opinion stays the same. Today I am writing to share with you their newest update and that is that the restaurant is no longer a la carte but it has evolved into a tasting menu where you only decide how long you want it to be the rest is up to chef Roberto Ruiz. There is no doubt that over the years the recipes have gotten even better and now the team has reached a point where everything is delicious, from the first appetizer to the last petit four. I left the restaurant thinking that I want to travel to Mexico to discover where these flavors originate but since I won’t be doing that any time soon I will definitely be going back for more.
The tasting menu varies with the season and market availability. This is the menu we had at the beginning of July.
The appetizers were corn or should I say corns:
vegetarian ceviche with nopal
and beef “salpicon”
Then came the starter dishes. We had guacamole with smoke marlin and 36 month parmesan cheese. It was good but since their signature guacamole is already fantastic we really didn’t see the need to improve on perfection.
Green aguachile with scallops and green summer shoots. This dish came with a side drink made with cucumber.
Carabinero, guajillo (which is a type of chile) and citrus. The side crisp was made from the carabineros and it was heavenly. They should sell them by the bags!
Now onto the main dishes. Pumpkin flower and huitlacoche quesadilla
Iberian pork taco with green tomatoes
Sole, black beans and pickled onions
Sirloin, a sauce made with bone marrow and ancho chile
Chocolate and corn
To finish off petit fours and coffee
To drink we started off with a classical margarita and one of their newer cocktails served in a passion fruit. The only bad part about the passion fruit cocktail is that it was too small, I would have drank a liter.
I left Punto MX levitating and I can’t wait to go back.
Please note that you need to book way in advance, at least two months.