Mexican Michelin restaurant Punto MX in Madrid presents Entomofagia and leads the way by being the first restaurant in Europe to integrate insects in various forms into the very DNA of a tasting menu. Dishes are created through research over a 4-year duration while the bugs was prohibited to serve.
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This is a menu we’ve been looking very much forward to seeing unfolded. Like it or not then insects will have to take a greater part in future menus, everyday foods and general nutritions. The production pollution is at an absolute minimum and insects might also be the key to solving world hunger too.
It’s undoubtedly a bold move by Roberto Ruíz to become a foreman on this front, but if anyone can do it then it’s him.
We’re not referring to making bugs an OMG-effect as seen at restaurants previously, but instead about going deeply into shaping a future path by integrating insects in various forms into the very DNA of a tasting menu.
This with cooking techniques and recipes completly different from the traditional Mexican way of cooking with insects.
In six years Punto MX has gone from being a local restaurant, to one of the hottest dinner tickets in all of Spain; with a tantalising Mexican cuisine on Spanish ingredients supported by La Huerto de lat Retamilla Ecológico;
An impressive 9 hectares biodynamic orchard in Segovia north of Madrid, where more than 80 different species of Mexican products are grown, which makes Ruiz’s places the only 100% self-sufficient Mexican restaurants in Europe.
Since Roberto Ruíz, Maria Fernandez and Martin Eccius opened Punto MX in 2012 it has been a dream to incorporate insects into the menu.
An important part of gastronomy in Mexico where noneless than 549 different species are consumed. But the use was not approved by the EU before this year which gave Roberto Ruíz years to research, test, create flavour combinations and techniques that now are being unfolded in most refined way by introducing the world to Entomofagia.
Let us tell you from first hand experience that it’s nothing short of spectacular. This is Mexican magic at its very finest, and potentially also the way to unfold the huge potential that Mexican Cuisine has to become a culinary leader on the world scene. Big words, agreed.
With dishes such as the insanely beautiful surf’n’turf Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant.
Or the very complex Monkfish Aguachile with vegetables prepared in flames, tomato, avocado and Chicatana; bellies of flying ants crushed tableside.
Not to mention the voluminous braised Pork Belly finished of with a light-spicy Tamarind glace mixed Alfafa-fed Chapulin Crickets, served with a fresh counter play by a crisp salad of pickled green tomatidos, onions, tortilla strings and whole roasted Chapulins.
Guacamole with smoked marlin, 36 month-aged Parmesan, avocado, pomegranate, jalapeños and crispy Chinicuil-worms from the agave plant.
Monkfish Aguachile with vegetables prepared in flames, tomato, avocado and Chicatana; bellies of flying ants, crushed tableside.
Braised Pork Belly finished of with a light-spicy Tamarind glace mixed Alfafa-fed Chapulin Crickets, served with a fresh counter play by a crisp salad of pickled green tomatidos, onions, tortilla strings and whole roasted Chapulins.
Escamoles – “The Queen of Insects” aka ant pupas.
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But behold, the champion of the menu; the simple looking and yet packed with creamy, nutty and deep flavours in shape of Escamoles – the Queen of Insects aka ant pupas harvested from the very deep roots of the agave plant – gently seared with garlic and chili in bone marrow fat and arranged in a split bone marrow on top of soil made by corn and Chicatana ants.
This is innovate, deeply original, superb tasty and quite simply pure excellence.
The menu had its premiere April 27th with famed Ferran Adrià as one of the first guests. Also he was highly intruigued and stated on scene that Punto MX “might just be the best Mexican restaurant in the world right now”.
The Spanish food press is all worked up, and the restaurant experiences weeks waiting lists – at peaks up to two months, with the insect menu being optional.
Ferran Adrià was amongst the first guests to try Entomofagia.
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A few of many Spanish headlines:
Expansion: Punto MX lanza su menú con insectos!
Blogs ABC (Carlos Maribona): Un gran menú de insectos en Punto MX!
7 Canibales: Punto MX se atreve con lost insectos! (long read)
Apicius: Así son los nuevos platos con insectos Mexicanos de Punto MX!
Punto MX in Madrid is the first European restaurant to offer a menu using insects as integrated ingredients throughout a menu, just as it was the first restaurant in Europe to achieve a Michelin star with Mexican food.
Roberto Ruíz elaborates:
“Entomophagy is about roots. My father is from one of the significant Mexican areas of insects; El Valle de Mezquital in Hidalgo, so insects was a big part of my childhood. It’s my personal taste, it’s protein contribution, it’s unique to the world and the reason why we brought it to Spain.”
“Along with everything else we do at Punto MX it’s about bringing the authentic Mexico to Europe, although the recipes and cooking techniques of Entomophagy is unknown even to my home country.”
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ABOUT ROBERTO RUIZ
Roberto Ruíz, a Mexico City-native, defines himself as a chef who’s passionate about what he does, creative, technicist and innovative without ever forgetting tradition. Determined, he insists on the importance of being able to offer authentic and surprising flavours as the main theme in each of his different gastronomic concepts.
Aside from Punto MX his world also includes: Mezcal Lab, an unique concept where to enjoy Punto MX’s most representative dishes of the last six years and new cocktail lines based on Mezcal. The swanky Mezcal Lab moreover offers its international clientele Europe’s greatest selection of Mezcal, including the last four remaining bottles of “Ojo de Dios” (Eye of God).
Also Salón Cascabel, likewise in Madrid, a contemporary antojería that preserves the handmade nature of traditional cuisine. With unique dishes it offers the best authentic Mexican flavours with local products of the highest quality.
In December 2017 Roberto Ruíz opened Barra Cascabel in Lisbon in partnership with José Avillez.
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Additionally Cantina y Punto, in Bogotá, a partnership with Takami Group, the supreme most important group of the restaurant and hotel business in the Colombian capital. Here Roberto Ruiz offers a diverse cuisine inspired by the authentic Mexican flavours in an easy-going atmosphere.
In December 2017 Roberto Ruíz opened Barra Cascabel in Lisbon in partnership with José Avillez, making its debut in the Gourmet Experience at El Corte Inglés Lisboa. Like Salon Cascabel in Madrid, Barra Cascabel has the setting of a contemporary ‘antojería’; an informal place where the best antojitos and cocktails are to be shared amongst like-minded food lovers. Its gastronomy is easy to understand, close, fun and with a broad spectrum for all tastes.
Last but not least, La Huerto de lat Retamilla Ecológico. The impressive 9 hectares biodynamic orchard in Segovia, Spain, where more than 80 different species of Mexican products are grown which makes Ruiz’s places the only 100% self-sufficient Mexican restaurants in Europe.
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For further interest or/and press please contact Kristian Brask Thomsen at:
Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000+ luxury diners around the globe.
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Hungry for more? Have a look at Ten Good Reason to love Punto MX.