Por Jade Arroyo
Food is used to strike up conversations and build human relationships. Garambullo Fonda Gourmet is not only about delicious food, it is also a place with an inclusive, friendly atmosphere. The cooking style is as varied as it is tasty, with products based on regional/local harvesting, season, time of year, and the whims of the owners.
Garambullo Fonda Gourmet
Animas 46 (one block away from market Ignacio Ramirez)
There is a set menu, which highlights poached eggs—one of the specialties—and chilaquiles.
The coffee is delicious and impeccably prepared, and fresh baked oatmeal cookies (fortified with chocolate and nuts) make the perfect combination for a happy morning. You can find several vegetarian/vegan options, such as banana pancakes with walnuts, and flourless chocolate ganache, and spinach quiche.
Garambullo offers catering for weddings and events with customized menus.
In short, this is a refreshing and stylish place. The space is small but comfortable; there is Wi-Fi and a warm and peaceful atmosphere ideal for lunch or breakfast meetings.
The following recipe is one of the best sellers of the place, good for breakfast or an early lunch because it is substantial and includes proteins. Accompany it with a green juice made from kale, spinach, spirulina, and orange.
Poached eggs with polenta and pink mushrooms
¼ cup pre-cooked polenta
1 cup lactose-free milk
1 tablespoon butter
Salt and pepper to taste
1 ½ cups pink mushrooms (available at the farmers market)
2 tablespoons chopped onion
Herbs: dill, basil, sarrieta
1 tablespoon white wine
Organic eggs to poach
To make the polenta, heat the milk in a pan with butter, salt, and pepper. When warm, add the polenta and whisk together.
For mushrooms, fry them in olive oil for about three minutes until they change color. Add salt and pepper and white wine.
To poach eggs, it can be done in the traditional way in boiling water with vinegar and salt, stirring the water so the egg is cast in a spiral to prevent unraveling. Or you can buy some gadgets to poach eggs easily, using a kind of individual floating container.
When everything is ready, set on a plate or a deep pewter pan, starting with a base of polenta, then the two eggs and then mushrooms. Finish with a bit of chopped lettuce and chef Charly’s secret dressing (because it is kept a secret, replace with your favorite dressing).