At Trazo 1810, Irving Cano offers a brutal fusion of flavors that you must taste.

Published September 29th, 2021

Casa 1810 Hotel Boutique combines luxury with intimacy. Its colonial details were specially commissioned to the artisans of the region to maintain the style of this dream place, located in one of the most beautiful and interesting cities in the country, San Miguel de Allende.

Perhaps one of the strong points of this hotel, which has only 14 rooms, is its service, although another element that makes it unique is undoubtedly its restaurant, Trazo 1810.

Trazo 1810: Creative and impressive cuisine.
At this site, chef Irving Cano -one of the most promising figures in Mexico today- places a creative accent on sea and land combinations, with powerful flavors and risky combinations that alert the senses.

His creations include marinated papaya in tuna sauce, bluefin tiradito in coconut sauce and black recado, mule’s foot clams with chorizo, beer and provolone, tixtihuil (a concentrated shrimp and corn sauce), and a perfect duck breast with creamy cauliflower puree.

One of Trazo 1810’s strong points is the special Sunday Brunch, as the chef prepares 10 different times each week. Also not to be missed are the Starry Nights, where a live painter creates his work during dinner, while diners can enjoy a four-handed menu with guest chefs such as Ignacio del Río Mora from Benazuza, Marcelino Castro from La Cabrera México, and Armando Acosta from Cerrajería.

The chef who conquers San Miguel de Allende, Irving Cano
Irving is originally from Mexico City, but his heart has always been in Tlaxcala, where he had his own project called Tlacuani. For seven years, he was chef at Hard Rock Hotels in Mexico; he also worked in Caribe, at 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. His cuisine is based on research and reinterpretation of flavors, aromas, and techniques.

We cannot fail to mention that “Casa 1810 Collection” continues its expansion with a new hotel in San Miguel de Allende, which will open its doors in October and where Irving Cano will develop a menu based on Latin American cuisine, “Tené”, and a bakery, “Dulce 1810”.