Cocina M — Restaurant in Michoacán

Cocina M was a world class experience. The food was just top notch in freshness and preparation of dishes grounded in familiar favorites raised to much higher levels of creativity and culinary delight. Really, the food is fantastic. But that’s really just the ante for a five star review.

What truly set Cocina M apart was the restaurant surrounding the excellent food. The service was absolutely stellar. There were six of us in our party: three had the 5 course tasting menu, the others ordered from the regular menu. Most places won’t even allow that. But here, the staff expertly timed delivery of everything so that everyone had something delicious and perfectly plated in front of them all the time. Just completely off the hook service.

Then, there’s the décor and music. I personally wasn’t a fan of the genre of the recorded music playing when we were there, but it was broadcast at the proper volume so that the space seemed alive (which it was) without being oppressive, and in no way interfered with the enjoyment of the beautiful and delicious food. The décor of the restaurant is in some ways like the food in that it acknowledges the roots of Mexican culture with, for examples: clay pots arranged in wall hangings, but in a very dark color so that if you don’t look carefully, you might not even realize what you are looking at; and large installations of shapes that are based on traditional textile patterns (“blackwork”) that again, are there, but not screaming at you. All of it works together to enhance your experience of elevated Mexican cuisine.

And then, there is the wine. The wine list is big enough to have what you want if you know what you like, but not so huge that you are overwhelmed. I think the list includes imports, but honestly I only looked at the Mexican wines. We had an excellent bottle of 2016 Cumulus from vinicola Las Nubes, and a 2017 blend from Vinisterra that nearly made me embarrass myself expressing pleasure when I got my nose in the tasting glass.

Oh yes, the garden. My wife is a chef, and I don’t know if that had to do with it, but we got a chance to tour the roof garden, similar to the one that Rick Bayless has in Chicago atop the building that houses Frontera and Topolobampo. That chef Mariana cares enough to grow her own fresh herbs and vegetables is not a surprise, given the outstanding quality of the dishes she prepares and serves on the tables. One thing that struck me was that the garden, which is nature’s pharmacy and the restaurant’s source of income, is right between a sign for a pharmaceutical pharmacy on one side, and a bank on the other side.

Basically, if you plan to be in or near Michoacán, and you appreciate truly exquisite cuisine and dining experience, make a reservation and...

The restaurant is very well decorated, comfortable, clean, and even elegant in a sober manner. It has a parking lot and valet service. Everything makes it an upscale restaurant, and, judging by the menu, the place also aspires to be a Chef's restaurant. It might very well be what it aims to be by the local standards. The menu is innovative, even daring, and thr dishes hit the target. The portions are small, though. However, the pastries were not that good, and clearly missing the touch of a sous-chef. Clearly overpriced, and still lacking a curated wine menu, the restaurant is your best option for fine...

Un restaurante relativamente nuevo en Uruapan, con una cocina fusión de influencias europeas y asiáticas combinadas con la cocina purépecha en algunos de sus platos. Lo que me toco probar fue un par de entradas, el pulpo a las brasas y un tamalito que no recuerdo su nombre. De los cuales puedo decir que el pulpo es una delicia, espolvoreado con una especie de chile sudamericano que no tenia madre; el tamalito fue algo mas parco en su porción y su sabor, se intento llevar a una fusión algo forzada de tamal asiático con el típico tamal de harina michoacano. En cuanto a los platos fuertes la opción fue una típica lasaña, de la cual no ahondare mucho porque en mi opinión no aporta nada, a cualquier otra lasagna, eso si, una gran porción. Lo interesante aquí fue el filete de atún con grano de elote, fue de estrella de lo que consumí en esa única ocasión, la salsa en la que venia bañado el atún tenia el picor del condimento del pulpo, que le combinaba de estupenda manera, buena porción. El servicio de lo mejor, nuestro mesero muy atento y explicándonos los ingredientes y el concepto de la comida. El lugar con una arquitectura contemporánea así como su decoración, con algunos elementos de artesanías. Muy buen lugar para volver y seguir explorando la carta, que por cierto se nos comento se renueva cada 3 meses. En cuanto al costo, algo caro pero todo buen...