Losdos Cantina takes the inventive trip through the Raiz do Mexico cuisine

Forget what you think you know about Mexican food. And reread the boring of the shared dishes that inflates the account and throws the customer’s hand the responsibility of setting up a meal with beginning, middle and end. Losdos Cantina, in Vila Buarque, leads to a trip through Mexico and shows how research and study of ingredients change paradigms and transform the experience.

Preparations transit between root cuisine, Asian influences and touches of Brazilian ingredients. The result is very different and very good. That Saturday afternoon, where customers were sticking to eat in the sidewalk tables despite the cold, the impression is that even the most resistant to new flavors soon surrender to what is served.

There it also operates the dishes system to share that won the city tables. As it presupposes more requests, as portions are smaller, it multiplies a chance to make a mistake – which causes some anxiety to those who have a reduced budget (almost everyone).

The house shows, however, that this option is not always a burden: there, the challenge becomes a delicious tasting. And even after hunger passes, it makes you want to prove the creations of Caio Alciati and João Gertel. Only the problem of inflating the account that, however, remains.

The first request was Quesadilla (R $ 33, two units). The thin and crispy pasta opens wings for a creamy and juicy filling. The little pepper kosho yields slightly citrus touch.

The next dish showed that the experience would be out of the curve. Carnitas de Duck (R $ 80) with soft pole-a dense Mexican chocolate-based, dry pepper and spice sauce-is one of those recipes that make good way at the table.

When you see, you are passing your finger on the plate. Too bad only four tortillas will come to accompany until the end of the plate. We ordered more (R $ 13 a portion). With the delay, it was necessary to remember the waiter twice. When they finally arrived, the dish was already cold.

Following, grilled Lula (R $ 72). Served with soft blanco, parsley macha and tortillas. Soft and warm, they are the perfect base to receive a little of everything the plate offers before going to the mouth. But again, only two came to each. And again, they were not enough. The thick sauce gets a pleasant sweet touch. Salsa Macha, spicy, makes the counterpoint. It makes you want to prove each preparation individually. Then all together and mixed.

By this time, it would be possible to move on to dessert. But curiosity for new flavors spoke louder. Asked about a portion that would not take a long time, but deliver the complexity of flavors, the attendant suggested the Momotaro Tomato (R $ 35). Served with black parsley and cured gem, it comes under a toasted corn. A grateful texture joke on a plate full of freshness.

Dessert, the chosen one was the corn rice (R $ 32). It arrives unpretentious, but the combination with cambuci beaten and jam cream is surprising. It is very slightly, with sweetness and acidity just right to end a memorable meal.