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Aurelia
Mexican cuisine from the coasts. El Salvador 5090, Palermo.
CABA.
Hours Tuesday to Saturday.
From 7:00 p.m. to 12:00 a.m.
Instagram @aureliacantina
Average price per person
Freddy Morales, Antonio Bautista and Jesús Cabrera are Mexican natives of the State of Veracruz
, the enormous strip of land set in the eastern coast of the country, caressed by the waters of the Gulf of Mexico.
Their stories, curiously, crossed seven thousand kilometers away, in the city of Buenos Aires.
They had many things in common.
One of them is the absolute love for the
cuisine of his land, a recipe book of high gastronomic value
that fuses the raw material of the ocean with that of the inland valleys, tropical fruit, chili peppers and corn.
A perfect example of miscegenation between the local pre-Hispanic cultures with the Spanish and the Caribbean.
This common root united the
three young people in a project that gave birth, in 2019, to the Ulúa restaurant.
It was a successful bet.
They managed to get out of the stereotyped common places of the Tex-Mex model
and planted the seeds of a more authentic, subtle, careful Mexican cuisine, faithful to the elaboration sequences and attentive to the patterns of the immense traditional regional recipes of the native country, applying delicate touches. contemporaries.
How is the Mexican restaurant Aurelia
Aurelia has a varied and suggestive menu.
In the month of November of last year they released a new idea, to which Stephanie Schliesinger joined.
A formula that proposes
the flavors
(adapted to the available ingredients)
of the Mexican coasts (east and west) and its surroundings.
An essential cantina
, where there are no mariachi hats, Frida Kahlo portraits or piñatas and colorful garlands.
The priority is food and its attachment to the roots.
The menu is varied and suggestive.
What to eat at Aurelia Mexican Restaurant
The empanadas de minilla
(typical of Vera Cruz) present a refined dough of subtly crunchy nixtamalized corn and a shredded fish errand, moist and seasoned with joy.
They come out drizzled with strings of cream, strings of fresh cheese, dill leaves and dried chili powder.
The minilla empanadas from the Aurelia restaurant.
The chicharrón taco
is a tribute to the interior of Veracruz near the coast.
Nixtamalized corn tortilla that embraces a slice of succulent bacon, onion rings, parsley, avocado emulsion, taquera sauce (green tomato, chili, coriander, onion, and garlic) and the inevitable wedge of lime.
The tatemado aguachile (Sinaloa) is an exciting explosion of flavors
.
Cubes of white fish and cucumber that merge with an abundant juice benefited by the presence of lemon, hot chili, avocado and corn husk ash powder.
The roasted aguachile from the Aurelia restaurant.
Charcoal king prawns
(whole and L1 size) grilled and pampered by the previous marinade in chili and mayonnaise
are juicy, tasty and addictive.
A reminiscence dedicated to beach food from the beach bars of the Gulf of Mexico.
Accompany with the house fermented red jalapeño and ají panca sauces.
Kind attention.
Outdoor tables.
Tequilas, mezcales and drinks (with and without alcohol).
look too
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