What makes Tencüi? It is a restaurant where fungi serve! In Mexico, this is not so strange because it is believed that there is approximate 100 thousand species of fungiaccording to official sources. However, studies from the Botany Department of the Institute of Biology of the UNAM, they estimate that the number is doubled by emphasizing that There are only 5% knowledge of these species. Also, ours is the second country with the greatest diversity of wild fungi, only behind China.
The importance of these organisms dates back to ancestral times to be part of the native nations diet and that remains thanks to its great nutritional value; Growing up in the forests of Mexico, they are fundamental to life, because without them organic matter could not be degraded so that nutrients join the ground again.
Tencüi restaurant in Santa María la Ribera, CDMX.Rafael Gamo/ Ricardo Casas Design
Tencüi is a gastronomic space dedicated to the Fungi Kingdom that demonstrates the interest and future that the Learn, take care, eat and cook fungibecause more projects like this would imply a presence and recognition of its value in city life.
Main Restaurant Hall Tencüi.Rafael Gamo / Ricardo Casas Design
A proposal dedicated to fungi
Located in Santa María la Ribera almost two years of its opening, The Tencüi restaurant stands out for its culinary proposal where they offer known species and others not so much, such as white mushrooms, blue or roses, pacinis, real trumpets, angis or shiitakes. They have a fruiting chamber with which they provide 70% of fungi and whose menu contemplates Eight species in charge of chef Mario Espinosaalso at the head of wood.
Through experimentation with different techniques and processes, they propose vegan and vegetarian options, such as the huitlacoche, with rice and fungi of the smoked day; In addition to its strong plates with protein such as chicken, katahdin lamb or fishing. Its desserts, although only two, also reflects the versatility and nobility of the use of this valuable ingredient. In addition, in the maidage of the menu it is also perceived The fungus thanks to its macerated and infusions applied to cocktails.