I Cook what I like and so I ended up making seafood style Sinaloa in the San Juan market, says Luis Valle, also known as Don Vergas, while breakfast barbecue in a next post to the market. Luis newly arrived from Colombia by the Latin America completo 50 Best Restaraunts Awards 2018 of San Pellegrino. The Pujol came back to be on the list with third place. «I have always admired to Enrique, he changed the game of gastronomy in Mexico and others follow it,» says Don verges.
Sinaloense kitchen business receives on average 380 Diners per day from Friday to Sunday in a position of eight seats. Luis was invited to the awards to prepare brunch Álvaro Clavijo with El Chato chef in Bogota, winner of the ranked 25th on the list this year.
– And what you cooked?
-Aguachile in the style of the Northwest, as well as I do in Don Vergas: Blue shrimp from Sinaloa, juice of lemon, serrano chile, salt, pepper, Chiltepin pepper and onion.
the reconquest of Sinaloa
El of San Juan Gourmet market smells of Spain for its offer of mature cheese, serrano ham and red wine as a divine Trinity. This destination’s specialties was born with a predominantly proposal in caps to meet the Spanish community refugee in Mexico in the mid-20th century. Before it was a cigar factory, today there are chile, mole and pozole: seasonal fruits, Virgin of Guadalupe, fish, scorpions, chapulines, mezcal, Japanese liquor and crocodile meat. Mexico cute and eclectic.
about Food Hall has 2000m 2; a traditional market as that of San Juan: 4500m 2 and a Food Court: 1500 m2.
«I met Carol who had been without work by the quake. She owned a couple of local unopened in San Juan just opposite tops. What do we do? «Something good Mexican: seafood where I am». Don verges lived abroad seven years: Houston, Chicago and New York; in the first two cities as right hand of Aquiles Chávezthen worked with Juantxo Sánchez in the corporate creative Sonora Grill inventing recipes.
Photo: Courtesy of Mero Mole
Welcome to the seafood
Omakase omakase = Japanese word that refers to the practice of putting in the hands of the chef serving what he decides.
when it became the capital of chilanga, Luis did not understand the identity of the Mercado de San Juan: why if it is a space with a historical location in the heart of the city doesn’t sell regional food? In response to this problem open Don Vergas 3 February 2018, and from the first day was filled. Foreigners arrive with hungry for Mexican flavor and ask him: where as me anchors of truth? If you want to reach Don verges, is easy: just follow the music of la Arrolladora Banda Limon that set the entire market.
Luis, who comes from a family of fishermen from Los Mochis, is the captain of the boat in the experience. There is no menu; He sends and remains rather than surrender at will and which provides generous sea of Northern Mexico. It is put in accordance with the fishermen every week with a single rule: If there is something new and fresh: whatever it is, send it.
inputs arrive in a cooler on the last flight of Aeromexico weekends early in the morning. And how will you do? I bath at midnight, I’m going for the seafood to the airport and chambear. There is always Governor taco with coal and aguachile Ranch butter. Sometimes, Octopus. With luck, I’ll shut up. Many others: trotters shaken fish and crab.
don yards was goal promote the ingredients and recipes from Sinaloa. «Shrimp and more expensive crab hands that exist in United States are sinaloan. the most expensive Octopus, the progress. «Mexico is equal to quality, why we are exporting all the best?»
the future of gastronomic culture in Mexico and the world:
of 100 people come to Don Vergas, 80 had not entered the San Juan market, i.e.: new national visitor traffic is being generated. The public, regardless of its uniqueness or socioeconomic status is visiting the market to know him as a gastronomic and cultural meeting point. That also speaks of the Center as a space resignificado catching on among the range of social classes in the country.
the secret is doing business low investment but high quality in taste. That’s my strategy. The average check is $450 but you get quality inputs fine dining.
– what are looking for new consumers of restaurants?
-Little places to the neighborhood where are, nothing pretentious, as scar in the Juarez or Masala and corn in the San Miguel Chapultepec. Delicious food and affordable prices. Goodbye to the restaurants of long tablecloths. That happens here but also in Los Angeles, New York, London, Melbourne and Berlin. People want to have fun and eat rich. That is the idea of Don verges.
Pass, pass: guerito, güerita, Lady, gentleman, the market of San Juan.
If you are northern and miss your House, here six restaurants pass you in the CDMX to eat as in the North.
Seafood gift Vergas direction: Interior of the San Juan Gourmet market. Ernesto Pugibet #21, Hall H, second door.
Opening hours: from 12:00 to 18 hours Facebook: seafood Don cocks