Chef Cynthia Martínez has dedicated her life to the study of Mexican gastronomy. She is the head chef and mastermind behind one of Morelia, Michoacán’s best Restaurants, “La Conspiración de 1809”. Renowned for its culinary artistry, her restaurant offers a harmonious blend of traditional and contemporary interpretations of local gastronomy, providing a unique and unforgettable dining experience.

She has been an ambassador on the forefront of spreading Michoacán Gastronomy, presenting its beautiful culinary arts all over the world including a dinner at the Vatican for Pope Benedict XVI.

Chef Martínez has been named “Woman of The Year” by the Rotary Club, Mexico, and was given recognition from the Michoacán government for her tireless work in raising awareness for the area’s traditional gastronomy; working with local producers and craftsmen to ensure the preservation of the region’s traditions. She is always looking for ancient recipes in order to preserve them for future generations. Her food is an homage to the traditions of the past, presented in a modern way.

5 Course Tasting Menu

Cost $125 per person, taxes and gratuity included

• Entrante/ First Course

  Bocadillo Cecina de tierra caliente, guacamole con macadamia y charales

  Dried beef “Tierra Caliente” style, guacamole with macadamia nuts, and small dried lake fish 

• Segundo/ Second Course

  Ensalada Catrina: lechugas varias, ate, amaranto, uva y aderezo de queso Cotija

  Catrina Salad: lettuce mix, quince fruit paste, amaranth, grapes and Cotija cheese dressing

• Tercero/ Third Course

  Crema de ajos, jitomate y jamon serrano

  Cream of garlic soup, tomato, serrano ham

• Cuarto/ Fourth Course

  Chile pasilla de Queréndaro relleno de uchepo

  Chile pasilla de Queréndaro, filled with fresh corn tamal

  or

  Chile Michelena: Chile pasilla de Queréndaro, relleno de picadillo de res, frutas y salsa de nuez

  Chile Michelena: Chile pasilla de Queréndaro, filled with beef picadillo, served with pecan sauce

• Pre postre / Pre-dessert

  Ate con queso y chongos

  Quince fruit paste with cheese and sweetened milk curds, cooked in a light cinnamon syrup

• Postre/ Dessert

  Mousse de aguacate

  Avocado mousse

Graduate from Instituto Culinario Pizzolotto in Puebla, México.

Training in classrooms, banquets, and different high-end restaurants and hotels in Mexico and Europe. Participated in the opening of Las Golondrinas restaurant in Girona, Spain. Worked at 1 and 2 star Michelin restaurants while in Europe. Returned to Mexico as a corporate chef at "The Haciendas" Luxury Collection Hotels by Starwood. Christian Bravo is an extremely creative chef, he was in charge of the presidential banquet for the Bush-Calderón Bilateral Meeting and other event of former Mexican President Enrique Peña Nieto and his Chinese counterpart, Xi Jinping, also served as the personal chef for former French President Nicolas Sarkozy.

 In March 2017, he signed with the luxurious UNICO Riviera Maya Hotel to open Cueva Siete, showcasing Mexican cuisine with flavors from the peninsula.

Co-host of the television program "Hombres en la cocina" (Men in the Kitchen) broadcasted on the international channel Utilísima , he is a  member of the first season of the world-famous TV show "Top Chef" Mexico.

Currently, he is the corporate chef of the Crabster restaurant, Paseo 60 plaza. SANBRAVO Seafood & Steakhouse, Salón Matilda restaurant, He is a co-owner of Bravo Catering, specializing in luxury experiences in mixology, wine and food.

5 Course Tasting Menu

Price $125 Per Person

1.
Ceviche de atún, recado negro, Piña asada y hoja santa

Tuna ceviche, black recado (blackened dried chiles and spices sauce), roasted pineapple and hoja santa leaf

 
2.
Camaron al coco con salsa de Piña y habanero
Y Kibi frito, pescado curado, ponzu y mayonesa de xcatic

 Coconut shrimp, with pineapple and habanero sauce

and Fried "kibi" (ground pork and bulgur wheat), cured fish, ponzu, and Xcatic chile mayo

3.
Polcán de brisket, cenizas  y crema con trufa

Yucatan style brisket corn masa gordita, ashes,  truffled cream

 4.
Rib eye al recado rojo, plátano macho en texturas, calabaza frita yucateca y demi glace estilo escabeche

Ribeye with recado rojo (achiote and spices) plantain, Yucatecan squash, and escabeche style demi glace

5.
Dulce de papaya, helado de guayaba, albahaca y queso Edam

Papaya, guava ice cream, basil and Edam cheese

Vegetarian option available upon request

 Beverage Pairing option available for an additional $75

We will be pairing up with mezcal producers and experts, Andrea Hagan and Marco Ochoa, to host an intimate dinner at El Naranjo on Thursday, June 8. While enjoying a 5-course dinner celebrating the foods and drinks of The Sierra Sur, you will learn about mezcal including its types, origin, characteristics, flavor profile and so much more. 

Marco Ochoa, the co-founder of Mezcouting and founder of Gusto histórico, comes from a long line of mezcal producers — more than four generations of his family have made and commercialized traditional mezcal in the Sierra Sur of Oaxaca. Since 2005, he has worked to promote traditional mezcal and disseminate information about the bio-cultural processes behind this beverage. His work has been fundamental in positioning mezcal on the world stage. 

Andrea Hagan has a background in food systems and community development. Originally from Chicago, she has been a traditional mezcal educator in Oaxaca since 2013. She is a co-founder of Mezcouting and is currently guiding cultural experiences.

5 Course Tasting Menu

Cost per person $142 (taxes and gratuity included) Limited to 24 Seats

Infladita de salpicón de setas con chile tuxta

Puffed Blue Corn masa topped with Oyster Mushrooms salad with Chile Tuxta

Gusto Histórico Puntas, Madre Cuixe

Chile pasilla Mixe relleno de picadillo oaxaqueño

Smoky Oaxacan Chile stuffed with Pork picadillo

Gusto Histórico, Tobalá

Pescado con adobo de piña y chile tabiche

Striped Bass marinated in Chile Tabiche and Pineapple adobo

Atole de carne de res

Chile Chigol, Tomato and Corn based Beef stew

Tepache de piña y manzana

House-made Fermented pineapple and apple "beer"

Panacotta de tuna roja y cítricos

Red prickly pear and Citrus panacotta

Gusto Histórico Puntas, El Naranjo Special Edition mezcal 

Sorry, All substitutions will be politely declined, food allergies will be accommodated to the best of our abilities.

We will be featuring Vegetarian options, please let us at the moment you purchase your ticket

Born in Los Angeles, California, though at an early age he moved to Mexico alongside his family. He studied gastronomy in Puebla, Mexico, a place where he got close and comfortable with a baroque and warm cuisine that connected him with his land and his people. After he finished his studies, he then went on to work in famous kitchens such as: El celler de Can Roca by Joan Roca. He made a career working in various kitchens, including Jean Georges by Jean Georges Vongerichten, where he spent a few years living in New York City perfecting his skills and craft. Later, he moved to Las Vegas, Nevada, where he accepted the challenge of being head chef at Le Cirque at the Bellagio hotel. After closing a few chapters in Las Vegas, he returned to his roots and was received in Mexico City, where he chose to interpret and redefine the food and flavors of Mexico in his dishes.

6 Course Menu

1. Landrace corn tostada, nuts mole, heirloom tomatoes, Ocosingo cheese   

2. Kampachi ceviche, habanero chile emulsion, apple, yuzu, avocado and epazote

   Vegetarian: Hearts of palm and artichoke ceviche

3. Creamy rice with fermented jalapeño, fava beans, mushroom chicharrón, cheese

4. Catch of the day, beans, celeriac, chile de árbol, habanero chile ash

   Vegetarian: Chayote, beans, celeriac, chile de árbol, habanero chile ash

5.  Pork chop, spicy broccoli puree, pistachio, pumpkin seeds, chile morita jus Vegetarian: Roasted cauliflower, spicy broccoli puree, pumpkin seeds, chile morita jus                        

6. Café de olla tiramisú, “Nixta” corn liquor, cotija cheese foam

   *Sorry, All substitutions will be politely declined, food allergies will be accommodated to the best of our abilities.