Dulce Patria, Mexico City, 1/18/17

Exterior
Exterior

Dulce Patria is a fairly large restaurant that appeared to have a second level available also. The lighting was low and quite colored which muted many of the food tones.  The first room we entered was lit with red diffused lighting but our room was lit with a green light.  Unfortunately this affected some of my pictures until I had my husband use his phone to light the food. However on a couple dishes I’ve included how it looked to me sitting there vs with proper lighting.  All the color was sucked out by the green and made it much less interesting.   Our room looked like it could be opened into a patio, based on the plastic covering the other side of the partitions.  This allowed a bit of traffic noise and horns as well as cigarette smoke to invade our dining space which was not a good thing in my book.

has an upstairs
has an upstairs
sign by the door
sign by the door
entry
entry

The place was fairly empty when we arrived but most of the tables were filled as the evening progressed.  The waitstaff was pretty helpful but communication was mixed at times.  For example the server came by after our first main dish to see how we were doing and we replied that we’d like to cancel the next course if it wasn’t too late. She replied that was fine but then the staff brought it to the table, after all  our plates and flatware had been cleared.  Our cancellation was partly because  more beginning courses were served than we expected.  Not that I’m complaining – the guacamole was very good but I didn’t think we ordered it.  Overall the service was a bit too “hovering” with many staff standing around watching and leaving me as the diner with an uncomfortable vibe.

"red room"
“red room”
looking through to dining area
looking through to dining area
another dining room
another dining room
table set up
table set up
Frankie checked out the table flower
Frankie checked out the table flower
menu cover
menu cover
front page
front page
menu 2
menu 2
menu 3
menu 3
2016 classics in English
2016 classics in English
2016 classics in Spanish
2016 classics in Spanish
Frankie liked the patterened charger
Frankie liked the charger pattern

 

We started our evening with a couple house cocktails that were different and pretty good. Two appetizers arrived quickly – the guacamole was really good however the chips that accompanied it were just okay – they didn’t have a good crispness. There was an accompanying tray of hot sauces in 3 levels of spiciness.  The four quesadillas were each different fillings and with them was an additional hot sauce.  With the better light you could see the different colors of the quesadillas but without they all looked brown and their fillings did little more to distinguish them. Overall they tasted too similar to me but the variety of sauces allowed you to have varying tastes.

cocktails
cocktails
guacamole
Nationalistic guacamole with requesón and pomegranate
Frankie inspected the chips
Frankie inspected the chips
various sauces
various sauces
quesadillas
quesadillas
hot  sauce
hot sauce
quesadillas
Multicolored quesadillas with salsa sultana (cheese and epazote, squash blossoms and pine nuts, beef machaca and melted cheese, huitlacoche with goat cheese)
wine front
wine front
wine back
wine back
Frankie likes embroidered napkins
Frankie likes embroidered napkins

 

The last appetizer was the traditional corn, presented in a cup with a seasoned lime on the side.  Adding broth and shaved parmesan finished the dish.  It  came with warm corn tortillas.  The instructions were to squeeze the lime into the cup and eat by digging into the bottom of the cup.  It was good but very mild in flavor. The tortillas were very nice.

beginnning of corn
beginnning of corn
cheese and broth added
Esquites (traditional kernel corn) with chili and paprika manyonnaise and feathery parmesan shavings

 

They then brought the bread selection which included a couple breads that were stuffed with some fillings  like blackberry or chipotle . None of the breads wowed me and seemed a bit of overkill with starch.

stuffed breads
stuffed breads
crisp and corn bread
pork and corn breads
Frankie found another shelf her size
Frankie found a shelf her size

 

The duck mole was and outstanding. It also came with warm corn tortillas, which they continued to replace with new warm ones. It was served with a pitcher of sauce and rice and I think you were supposed to place a little duck in the tortilla and rice and then dot with the sauce.  It was rich, the duck absolutely tender, very well seasoned and really heavy.  We wanted to quit then so there’d be room to try a dessert.

as your eye saw it
as your eye saw it
duck negro mole
Duck in mole negro with banana plume, served with corn-flavored rice
as your eye saw it
as your eye saw it
rice and sauce
rice and sauce
tortillas
tortillas
Frankie took it all in
Frankie took it all in

 

We chose the churros with cajeta sauce, ice cream and Atole. Their Atole was made with rice purée and habanero ashes and their ice cream was also rice based with caramelized nuts. The cajeta sauce was thinner than expected and a bit too sweet but still nice although it dwarfed the taste of the churros which were crispy and well seasoned with sugar.  I liked the various things in the ice cream but it seemed like there were too many ingredients inside it. The meal was finished with a cute Ferrris Wheel that had candies of apricot and traditional nut marzipan on the base.

dessert beverages
dessert beverages
Desserts
desserts
churros
churros with cajeta sauce
toy to present the final treats
toy to present the final treats
final treats
final treats
Frankie wanted a ride
Frankie wanted a ride

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