In the heart of Mexico City’s historic center, Balcón del Zócalo is a gastronomic corner that shines with its commitment to sustainability and innovation. Our passionate chef, Pepe Salinas, has a culinary vision that has brought the restaurant to new heights regarding sustainable practices and gastronomic proposals.
Join us to discover the innovations transforming the Balcón del Zócalo world.
Taking the cherry season as inspiration, we have made several creations, such as mead and kombucha. We also prepare some cherries in sugar and citric acid preserves to enjoy all year round.
Matalí, a pink-hued leaf used in Mexican cuisine for centuries, is another example of the creativity at Balcón del Zócalo. In addition to the cherry kombucha, we are preparing a matalí kombucha with leaves grown in our own urban garden.
This drink captures the essence of Mexican food culture and demonstrates how sustainability and tradition can merge in a single sip.
At Balcón del Zócalo, we explore traditional culinary practices. The team is using alcohol to infuse insects and reptiles, rescuing the unique earthy and damp flavors of Mexican autumn.
With this initiative, we honor the customs of some communities that make infusions of this type for remedies and even rituals, in addition to opening new doors in the gastronomic experience of our diners.
In our continuous effort to reduce waste, we have found a delicious way to use the scoby from the kombucha, which is the layer of microorganisms generated during fermentation. We transform this scoby into gummies that we offer in our tasting menu as a petit four, which is a sweet treat at the end of the meal.
Making the Most Out of Ingredients
“We are always looking for ways to maximize the potential of every part of the ingredients ingeniously. Examples of this are the vinegars we prepare with fruit peels, Morelos rice wine that has a Mexican designation of origin, and, of course, our iconic Amalia cake, which is a whole fruit chocolate cake that utilizes 90% of cocoa fruit (regularly only the beans are used).
As for our bakery, one of the star accompaniments at Balcón del Zócalo is the “pan de aprovechamiento”, which we make with golden toast trimmings, sprouted corn kernels and sourdough.
With all of this, we seek to make the most out of the products that still have something to offer, while at the same time not generating organic waste and reducing our waste impact.
Products from Responsible Suppliers
Our cuisine is committed to supporting small and medium Mexican producers. From avocados from Michoacán to cotija cheese with denomination of origin, at Balcón del Zócalo, we prioritize direct and responsible purchasing.
This guarantees the freshness and quality of our ingredients while supporting the Mexican countryside and strengthening local communities.
Our Own Crops
Being a restaurant in the heart of the historic center, our space is limited for growing produce, but the area we have is mainly used for growing spices, aromatic herbs and seasonings. Also, our fruit trees have citrus production, such as kumquats, a kind of small mandarin oranges.
These homegrown crops add freshness and authenticity to our dishes, highlighting the importance of local ingredients in sustainable gastronomy.
Impact on Customer Experience
The customer experience at Balcón del Zócalo goes beyond dining pleasure. Here, our diners can enjoy high-quality food, unique flavors, and the satisfaction of supporting local producers and responsible practices.
Led by our chef Pepe Salinas, at Balcón del Zócalo, we are writing an exciting chapter in the history of Mexican gastronomy. Our commitment to sustainability and innovation has resulted in a unique culinary experience that celebrates the diversity of flavors and richness of local ingredients. Each dish showcases how cuisine can be delicious, sustainable and culturally enriching.
Our dish preparation and culinary process has been developed in our R&D, the gastronomic research and development area in Balcón del Zócalo.
It will be a pleasure to have you at our tables!
Balcón del Zócalo Team