A melange of cuisines saturate Mexico City from street foods and tacos — a fixture in Mexican life and culinary culture — to contemporary gastronomic trends. Often falling into the latter category is Peruvian cuisine and for the best this forward-thinking tradition has to offer head to Segundo Muelle in the slick Mexico City neighborhood of Polanco.
Just one taste of Chef Daniel Manrique’s delicate ceviches and tantalizing tiraditos – a Peruvian specialty that falls somewhere between a ceviche and a sashimi – and it’s clear that flavor, quality, and freshness are emphasized above all. The tiradito de atun Nikkei is an exceptional example of this. Thinly sliced, fresh raw tuna is marinated in lime, ginger, chilli, garlic, and coriander. The result is a smooth and flavorful dish, where the tuna literally melts on your tongue. It finishes with a touch of heat balanced out by the cool coriander and slightly sour lime. The presentation, both on the plate and in the restaurant, is simple, airy, bright, and clean reflecting Manrique’s ingredients and philosophy. Here, the design, the food, and the experience are inspired and passionate—just like the chef himself.