Los Sabores de Frida
By Jade Arroyo
Los Sabores de Frida, a restaurant located just outside the historic center, is a well-kept secret and a favorite place of locals. The twice-a-day menu consists of soup or salad, a main dish, and fruit water.
The cuisine here is varied to balance both nutrition and taste appeal. Almost every week you can find a vegetarian day, a meat day, a chicken day, and both Mexican and international fusion recipes. For dessert, you can order a sumptuous crème brûlé, a festive bonus.
Something really appealing and practical about this place is the home delivery—the original idea of the whole project. Or you can order healthy food for a work lunch.
“The concept is homemade food, mixing everything I’ve learned from the kitchens I’ve gotten into. They are very tasty flavors, but not complex; everyday but authentic and delicious,” says Nicolas Marcial, owner and chef.
The setting reminds you of one of the famous parties throw by Frida and Diego, full of colors and elements such as papel picado, folk art, piñatas, and tons of flowers. Yet despite its obvious folklore, the place displays an understated elegance.
Nico’s good taste extends to the smallest details. He has always been a lover of Frida’s work and life, and portrays here his admiration for her and her appreciation of life and Mexican culture. She styled everything with flowers: flowers in her hair, on tables, even in her dishes. Flowers are a way to celebrate life, beauty, and sensuality.
Nico counts on a healthy interpretation of Mexican dishes with sophisticated accents, such as fruit toppings or European twists to make his food enjoyable. “What I look for in the market is a ripe seasonal product.” He also offers a catering service with a custom-designed menu for events or small weddings.
8 poblano chiles
2 cups of sliced panela or feta cheese
3 cups of filleted mushrooms
2 cups of tomatoes
4 dehydrated guajillo chiles
1/4 chopped onion
1/4 onion (for the sauce)
Salt and pepper
Roast the chiles directly on the flame until the skin is burned. Put the chiles inside a plastic bag to make them “sweat” for 10 minutes. Remove, peel, rinse, and clean the chilies by taking out the veins and seeds. Reserve.
Sauté the mushroom with garlic and onion. Reserve.
Stuff the chiles with cheese, mushrooms, and cilantro.
Place the chiles on an oven tray; garnish them with oil and a pinch of salt and pepper. Put inside the oven for 10–15 minutes at 180ºc until they brown.
For the sauce: Sauté the onion with the garlic and add the tomatoes in cubes. Put the lid on and let boil for a few minutes. Soak the guajillo chiles in hot water to rehydrate them.
Liquify all the ingredients (guajillos, tomato sauce) and strain. Fry the sauce in a hot pan with olive oil.
Place the chiles on a plate and pour sauce over them. Serve with white rice or baked potatoes as a side dish.
Open Monday to Friday from 12 to 5pm. Every Monday the weekly menu is posted on the Facebook page Sabores de Frida. Sabores de Frida is located on Órganos 52. 152 6928.