Chef Gerardo Vázquez Lugo
Roasted duck leg and thigh served in a salsa made of ancho chili, mulato chili, sesame seed, peanut, cilantro and a quelite leaf named cow's tongue. Its stimulating acidic flavor comes from "xoconostle" cactus fruit.
Its name is derived from the Nahuatl xoco, sour and nochtli, cactus fruit. It is the fruit of the nopal, a cactaceae found throughout America and highly esteemed in Mexico, where the cactus pads are also eaten. Countless preparations are made using this fruit, ranging from salsas, salads, soups, stews and "mole", even desserts and sweets. It is consumed in the southern, central and northern regions of the country, but the majority of its n ational production is concentrated in San Juan Teotihuacan, in the Estado de Mexico.Nearby the archaeological zone of Teotihuacan, the capital of Middle America, is located, where the Mexica gods were created and which was later found deserted. The identity of the settlers and builders of this magnificent site continue to be a mystery for specialists.