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La Hierba Santa
A new restaurant that is easy to pass by sits on the street Matamoros between Alcalá and Garcia Vigil, La Hierba Santa. An undiscovered Oaxacan delight. This restaurant that has only been open for 8 months is home to chef Miguel Angel Jimenez Herrera, who is starting to make a name for himself internationally. He is featured in Larousse De la Cocina Mexicana, which is the premier reference in the world of Mexican gastronomy. His cooking has also been featured in American and British magazines. The name Hierba Santa comes from an aromatic herb grown in Mesoamerica, an important ingredient in Mexican cuisine and a favourite of Chef Jimenez Herrera. The house speciality the red snapper is wrapped in this sacred herb. Before savouring this main dish though you will be treated to warm rolls with pesto. They offer a range of starters including tostadas topped with fresh vegetables bathed in vinegar, empanadas and of course tacos with the Oaxacan delicacy chapulines. Next try the sopa de elote con flores calabaza y chile poblano, a creamy traditional Oaxacan soup with just a hint of spice made with squash flowers. As a follow up the Shrimp in Cream and lemon sauce accompanied with glass noodles is recommended or the pork ribs in salsa Barracha (drunk sauce which is made with a Oaxacan`s secret ingredient, mezcal). There is a small dessert menu, to satisfy your sweet tooth try the tiramisu with coffee liquor or orange mousse with mezcal. There is no wine or drink menu but they have a fully stocked bar and can offer you cocktails of mezcal. The dinning area is quaint with black and green accents to the cream walls with exposed brick detailing. Music plays in the background with salsa vibes that gives it a nice ambient. The prices are very good value for the calibre of
food you are getting. A main dish of pasta prices are
between 65 and 75 pesos, for meat or fish you will pay between 95 and
135 pesos.
The food is professionally and artfully displayed,
the attention to detail is evident throughout the restaurant. It is true
Oaxacan fusion. |
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