Somehow it seems like cheating. The food offered in a restaurant inside a former industrial structure sculpturally rehabilitated by an internationally acclaimed architect seems destined to taste good. And it does.
La Purificadora Hotel and Restaurant inhabit a former purified ice factory dating from 1884. Architect Ricardo Legoretta left industrial touches intact, playing with the interactions of light, open spaces, water, recycled wood, black and white punctuated with accents of “bishop purple.”
We enjoyed two meals at La Purificadora during our month-long stay in Puebla: one to see if it was special enough for my upcoming birthday celebration and again because it was. While not expensive at all by American standards, the tab can add up because the setting makes you want to linger from cocktails through dessert. Chef Enrique Olvera created a menu that balances the traditional heavy chile poblano with some almost-spa-like dishes.
The presentation of most plates is as artistic as the surroundings. My mouth takes great pleasure in amuse-bouche openers: a bright fresh caprese and a piece of seared chile-encrusted tuna among ours. Fried zucchini blossoms filled with goat cheese are not to be missed among the appetizers, but decadent nibbles can be offset by something refreshingly light, such as the fresh watercress salad with mango and watermelon.
The only dish that did not work for us was the combination of appetizers jumbled atop a plate too small to house them. All the elements taken individually are appealing, but not in such close company with one another. Piles of meat infringing on the space of seared ahi tuna is not neighborly, particularly with fried squash blossoms thrown atop the mound.
Grilled asparagus are wonderful as a side dish for the robolo (sea bass) or salmon. Instead of chicken smothered with an overdose of mole poblano prior to serving, a generous pitcher of the rich, nun-invented sauce is provided on the side, freeing up more than enough to share with a side of roasted vegetables.
How could you possibly save room for dessert? By ordering a luscious light palette of color, a raspberry and blueberry terrine with puffs of meringue and a scoop of coconut sorbet.
Yes, this all would be order-worthy in a lesser setting, but the surroundings contribute much to the pleasurable experience.
This is part of a post from my blog, where more photos and links from these meals can be found: https://postcardsfromsanantonio.wordp...
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...