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Talo

Mexico City, Polanco

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Overall Rating

  • Ambience 90%
  • Service 90%
  • Food (Execution) 95%
  • Creativity 95%
  • Value 90%

Details for Location Reviewed
Talo

Locale: Mexico City, Polanco
Address: Hegel 406

Telephone: +52 55 5255 0912
Restaurant Type: Casual Dining
Cuisine: Spanish
Service Type: Table Service
Price: $$$$ Menu items offered: Grilled Steaks, Salads, Seafood, Soups
Hours: Tue-Sat 1:30 pm to 11:30 pm Mon-Sun 1:30 pm to 6:30 pm

Restaurant Details
Talo

Locale: Mexico City, Polanco
Address: Hegel 406

Telephone: +52 55 5255 0912
Restaurant Type: Casual Dining
Cuisine: Spanish
Service Type: Table Service
Price: $$$$ Menu items offered: Grilled Steaks, Salads, Seafood, Soups
Hours: Tue-Sat 1:30 pm to 11:30 pm Mon-Sun 1:30 pm to 6:30 pm

Summary of Review

Talo, in Mexico City, offers upscale Basque cuisine that bridges the gap between classic and contemporary. Extraordinary plating as well. A top-10 restaurant in Mexico City.

Summary of Review

Talo, in Mexico City, offers upscale Basque cuisine that bridges the gap between classic and contemporary. Extraordinary plating as well. A top-10 restaurant in Mexico City.

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Restaurant Review for Talo

 

Review by: Ollie O
Rating: 4.7 stars
Review Date: 08/05/2017

Little heralded until now, Talo, offering contemporary Northern Spanish cuisine, isn’t just one of the best Spanish restaurants in Mexico City. It’s one of the best restaurants overall.

Chef Pablo Palomo, born in Spain, has created a sophisticated menu that successfully bridges the space between classic and contemporary.

I ordered the mix of pintxos, a mix of fairly traditional Basque tapas. It included a velvety smooth gazpacho, a Spanish crostino of both salt-cured and vinegar-marinated anchovies, some Spanish olives in a touch of olive oil, garlic and lemon zest, a small, spicy crab tart, and a couple of classic Ibérico ham croquettes. I love menus that provide appetizer platters with a mix of their best starter dishes, and this assortment was the perfect way to test the various items on the appetizer list and choose a favorite for a future visit. But truth be told, I’ll likely just order this variety-platter again on future visits as everything in the mix was phenomenal and the dish is a huge value for the variety and quantity offered.

(Note to translater. For Spanish use “boquerones y anchoas” (for the two types of anchoas))

For the main-course dish, I ordered the “Cordoniz con dulce de pera” (Quail with Pear Purée). The dish featured baby quail legs in a slightly sweet pear purée accompanied by drizzles and drops of contrasting sauces. It was delicious. Those little quail legs were a bit scrawny for a Texan used to eating T-bones steaks, but delicious, none the less.

Both the appetizer plate and the quail dish were beautifully plated. But that presentation paled compared to what was to follow.

For dessert, I ordered the crisp “Rulo relleno con mousse de queso idiazabal”, a paper-thin tuile rolled into a cannoli-shaped pastry with a sweet cheese mousse filling, sitting on a luscious mixed-berry coulis, topped with tiny bits of cubed-berries and crowned with a single beautiful edible flower bloom.

This is one of the most beautifully plated desserts I’ve seen in Latin America. The colors were breathtaking. And the dessert tasted just about as good as it looked, if that’s possible.

Service was stellar. Just barely lacking at moments when the waiters were delivering orders to other tables. The chef would occasionally come out into the dining room and talk with diners, a practice I have often lauded. I praised Mark Rausch at Criterión in Bogotá for making the same connection with his customers.

Making a reservation was easy with immediate confirmation using OpenTable.com. The restaurant maintains an informative website, posting a menu with prices posted. The posted menu differed slightly from the actual menu, however, these types of minor variations are typical based on seasonal changes in availability of fresh, locally sourced ingredients. But the less than perfect Logistics rating reflects our preference for restaurants that update posted menus with even minor changes.

This visit to Talo was a wonderful, unexpected culinary experience. The restaurant is clean, elegant and sophisticated. Everything done in good taste. The execution by the chef and his crew was perfect. The menu was creative. It was traditional Basque cuisine executed at a higher level, transporting it easily to gourmet status. And plating? On par with the beautiful presentation of dishes I’ve experienced at Latin America’s most elite restaurants, including Roux in Buenos Aires and Astrid y Gastón in Lima. And the crème de la crème? The prices were 30% or more below everything in the city in this class, resulting in one of the highest value ratings we’ve ever given.

In Mexico City? Don’t miss Talo.

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