Thanksgiving Dinner [] Quanax Sabor a Mexico Restaurant

Un viaje gastrónomico a través de los sabores de México por el chef Irving Cano.

A TRIBUTE TO THE MEMORY OF TRADITIONAL MEXICAN CUISINE WITH CONTEMPORARY INTERPRETATIONS We make those dishes that live in our memory presented with avant-garde sprouts, highlighting our high quality products and the well-executed technique of our chef Irving Cano. In our kitchen, the new gastronomic memory is founded, which for years will accompany us at every table we occupy. The dish that is ephemeral stays in the heart of every diner.

Chef Irving Cano, one of the young talents with the most potential in Mexico today, creates a creative cuisine that is inspired by the products of sea and land, with powerful flavors and risky combinations. Chef Irving Cano, after his time in the kitchens of the 1810 hotels, opened his own project in San Miguel de Allende under the name of Quanax (where Marsala used to be, a kitchen with accents, at 48 Dr. Ignacio Hernández Macías Street). In its offer we once again find tasty proposals and a clever mix of Mexican ingredients: shiso leaf taco, Jamaican chamoy, mint and mango; huitlacoche taco with creamy Tlaxco cheese and black sapote; chicken enmoladas with black chichilo, raspberries and fried plantain; duck breast in green pipian with prickly pear cactus and fresh fava bean puree with ham; or the cake of quesillo, guava gel and mezcal, mole sponge, chocolate crunch and caramelized chicatan ants are some of its geniuses. Irving is originally from Mexico City, but his heart was always in Tlaxcala, where he had his own project called Tlacuani. For seven years, he was chef at the Hard Rock hotels in Mexico; In addition, he worked in the Caribbean, at the Evass restaurant and in Tulum, at Japanese-Fusion. He has shared the kitchen with Roberto Ruiz, Carlos Gaytán, Andoni Luiz Anduriz and Kisco García, very different sources of inspiration that have given him his unique and personal touch. Irving Cano’s cuisine is based on the experiences discovered in each place in Mexico, which lead him to investigate and reinterpret its flavors and aromas, through avant-garde/pre-Hispanic techniques, with great respect for the product. His innovative proposal has led him to be present at various festivals and gastronomic events such as: Nayarit Gastronómica, El Cocinero del Año or Millesimé GNP Weekend. He was also Best New Chef 2022.