Thursday, January 14, 2016


Well talking about our last trip to Mexico my Girlfriend and me we went to a very special restaurant in the city center ZOCALO called AZUL HISTORICO.

People recommended this place for eating  traditional Mexican food but in a new style!.
and yes we can say that the food and the service was great you can see in one of the corners ladies making tortillas by hand and well the service is incredible.

My Girlfriend asks date first night for a Bean tamal and then  some tacos of cochinita pibil.  they were really tasty and nice decorated also we drank some mezcal ( Mexican drink similar like tequila with some oranges and worms salt. interesting and spicy! 

This place we can say that takes  of our top of restaurants a number 4 in our list why a four well the place has  a nice ambientation the service is nice the food also but is missing something to make it perfect, being critics since the beginning you need to make a reservation, the reservation comes with a clue of that specially day, so if you want to jump in you need to give the clue is interesting that Mexicans are using this type of european style,

 when arrival the place as we said is nice is a garden with tall trees and candles all around hanging the old building has around lots of arts shops worth to see them but very expensive. at the same  building ! there is a hotel and a mescaleria, but focusing on the restaurant as we said  something is missing i don't know what Chef Zurita needs to change to give that blink to the restaurant to take it to another level!


curiously in that place we ate a Famous Pastel de tres leches ( cake of three milks ) and here we giVE the recipe for you ! i hope you enjoy it


Butter for coating the dish

  • 1 cup all-purpose flour
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 2/3 cup evaporated milk (not nonfat)
  • 1/2 cup unsweetened canned coconut milk
  • 1 tablespoon dark rum, such as Myers’s, plus more as needed
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups heavy cream
  • 1 tablespoon powdered sugar

  1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.
  2. 2Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set aside. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes.
  3. 3Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)
  4. 4Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
  5. 5Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
  6. 6Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
  7. 7When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
  8. 8Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.) Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.

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