El Zaguán Bed&Art

By Jade Arroyo

El Zaguán is a charming place that combines several elements that could well be the definition for the best features of the city: the historical and the contemporary, good taste, art, tranquility and, certainly, delicious food. El Zaguán is a blend of art gallery, cafe and boutique hotel, following the principles of beauty and sophistication set by the Castrejón family, who believe in sharing what they like and love. They shared with Atención the recipe for their house salad. This salad was created by daughter Isabel (known by friends and admirers as Isa, a professional ballerina and lover of the good life) during her stay in Poitiers, France, where she studied dance and French. Since she was a little girl her parents always cooked tasty meals, but when she was all by herself, and wanting to dine on something more than cheese and bread, she made up this salad using what she had in the kitchen. The result was a light, balanced and tasty dish.

El Zaguán is located at Zacateros 12. The cafe is open from 9:30am to 2pm, offering breakfast and lunch. In the morning you can find everyone’s favorites such as poached eggs, chilaquiles or hot cakes, combined with an excellent coffee blend from Chiapas and Veracruz. For a light meal, try the salad or the ceviche



Salad El Zaguán
(1 serving)
1 cup spinach
Half a cucumber
Half a zucchini
Half an avocado
¼ cup of canned or freshly cooked garbanzo beans
¼ cup chopped almonds
1/4 cup chopped panela cheese

Citrus vinaigrette dressing:

2 parts olive oil
1 part vinegar
1 part citrus juice (orange, lemon, tangerine, etc.)


Isabel recalls that when living in France she learned that salads should be eaten without having to use a knife, so all ingredients should be bite-sized.

Heat up the grill and cook the zucchini. Chop the spinach, cheese and almonds; peel and slice the cucumber and avocado. Compose the salad so that every ingredient is separate: first the spinach, then the cucumber slices around the plate, and at the center the garbanzos, cheese and avocado, and sprinkle with almonds. Finish with a touch of citrus vinaigrette dressing.


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