Tuna tartare, jalapeño emulsion, avocado, and radishes
Chef Maycoll Calderón of Restaurant Huset amplifies the silky notes of Casa Dragones Joven by complementing it with his inventive dish made of tuna tartare, jalapeño emulsion, avocado, and radishes. The finely crafted plating offers a creamy and fresh match for Casa Dragones Joven. Restaurant Huset first opened in 1951, where it sold not only food and drink but also gold jewelry, precious stones as well as tobacco, toiletries and hunting equipment in a small shop. The small beginnings of this restaurant eventually caught the eye of Chef Maycoll Calderon, the Venezuelan-born chef who left the J & G Grill of Mexico City to create a new and improved Restaurant Huset.
Restaurant Huset
Colima 256, Cuauhtemoc, Roma Nte
06700 Ciudad de México, D.F., Mexico
huset.com
