David Jahnke, chef at MX

By Jade Arroyo

The restaurant MX is very original and contemporary and is located near the Jardín at San Francisco 8. The food here is likewise original and contemporary, prepared under the direction of chef David Jahnke. This German chef is a long-time foodie with lots of experience working at first-class hotels and restaurants, and he was won several awards. He has lived and worked in Mexico since 1997 and has been at San Miguel’s MX for a year and a half. David shared his original recipe for Aguachile, a dish that lets diners participate in the process by “cooking” the seafood at the table on hot stones that are typical of the area. The entree is served with a little glass of the traditional Aztec drink pulque (fermented agave juice).

The restaurant has a downstairs dining room and a terrace-bar that serves sushi. The terrace is ideal for drinking and dining this time of year, while enjoying the sunsets and cool breezes. Here you can also have a private party or event for up to 300 people and take your pick from a range of snacks and drinks. For further information visit the Facebook page Mxrestaurante or call 110-2100.

Aguachile MX

(1 serving)

10 shrimps
3 tablespoons clams
½ cup sliced cucumber
1 cup fresh lemon juice
1 tablespoon parsley
2 tablespoons chopped red onion
1 tablespoon red bell pepper, chopped
1 teaspoon habanero chili, chopped and without seeds
1 teaspoon jalapeño chili, chopped and without seeds
2 tablespoons coarse salt
½ teaspoon smoked salt
½ cup pulque
Herbs (sage, anise or rosemary)
2 heated, flat stones


Clean the shrimp and slice them in half; set aside. Chop the clams and place alongside the shrimp on a plate with the peppers, parsley, onion, and coarse salt and pour the lemon juice overall. Let set for 10 minutes until it “cooks” in the acid, almost like ceviche. Arrange the cucumber and herbs around the dish and sprinkle them with the smoked salt. Heat the stones directly on the stove and place them on a thick wooden tray. Set the tray of hot stones next to the shrimp and clam plate and, in between, place a little glass of pulque. The seafood can be cooked and eaten with chopsticks.


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