"Crema Restaurante Fuses Mexican Heritage
with French Culinary Approach"
New
York, NY (April
11, 2006)-Top-rated chef/owner Julieta Ballesteros'
first solo effort-Crema Restaurante (Cocina Mexicana
Refinada)-has just opened in New York City.
Ballesteros,
the Zagat rated #1 or #2 Mexican chef for six
years running, was the founding Mexicana Mama
chef. At Crema, she blends traditional Mexican
cuisine with a formal French presentation, fusing
her Monterrey roots with a mastery of French culinary
techniques.
Internationally-renowned
Mexican designer Antonio Sandoval transformed
Crema's interior space, playing with traditional
Mexican colors and textures in a modern New York
environment.
Original
paintings are on display by the celebrated artist
and mother of the chef, del Bosque. "I love
the work my mother is doing-it's very modern and
contemporary," says Ballesteros. "It
goes well with the New York atmosphere."
"The
concept of Crema is to bring Mexican artists,
culture and tradition together. I want Mexicans
to be involved," Ballesteros says. "The
combination of flavors that I put into a dish,
how I combine the ingredients and make it a balance
make Crema an enjoyable dining experience."
Two
must-have appetizers are:
* Taquitos Nortenos-Tacquitos filled with pan
seared hangar steak, marinated in hoja santa,
topped with a tomato-chorizo paste and Mexican
cream
*
Tostadas en Callo de Hacha-Tostadas layered with
sautéed scallops and fresh avocado, garnished
with a chipotle aioli and a mango salsa
Ballesteros'
favorite entrées include:
* Robalo Chileno Estilo Yucatán-Chilean
sea bass broiled in achiote paste served with
plaintain puree, garnished with pineapple escabeche
*
Ave en Crema de Flor de Calabaza-Grilled boneless
chicken breast served with a puree of squash blossoms,
pan seared Portobello filled with goat cheese
*
Rib Eye al Pipian Rojo-Grilled rib eye steak served
in a homemade red mole sauce made with spices,
pumpkin seeds, nuts, raisins and red chiles
Crema's authentic drink menu compliments the food
wonderfully. Among the standouts:
* Sangrita-Tequila companion traditionally from
the North, a blend of grapefruit, lime and citrus
juices
*
Vampiro-Tequila blanco, grapefruit soda, topped
with sangrit
*
Banderitos-Three shots that represent the Mexican
flag. Lime juice symbolizes the green of the flag,
tequila represents the white and sangrita represents
the red
*
Agua loca-Mexican style sangria made with vodka,
rum, wine, fresh fruit and tropical juices
John
Wiggins, Crema's pastry chef, was so impressed
by Ballesteros' food at Mexicana Mama, he was
inspired to attend the Institute of Culinary Education
where he discovered his passion for pastry and
dessert.
"I take basic desserts and develop them with
Mexican ingredients. Crema offers chocolate cake
infused with mole spices-it has chiles, ground
pumpkin seeds and cinnamon. There's an espresso
flan infused with espresso beans," Wiggins
says. "I add chile to some of the sauces
so they have a bite to them. My desserts stay
within the Mexican palate."
Crema's space was originally a bar with dark colors.
Sandoval worked with the existing structure and
revamped the interior. "We wanted to create
an atmosphere that was cozy, clean and modern
- that had visually special points," he says.
The
decision to open up the kitchen allows diners
to observe the chefs at work. "I played with
colors and textures," Sandoval adds. "I
used five different tones of cream color and integrated
that with orange and gold colors. To make the
atmosphere more relaxed, we painted the floor
dark brown."
Ballesteros,
a native of Monterrey, Mexico, has been passionate
about food and cooking since childhood. After
college, she started a small home business offering
catering to family and friends. Next, she worked
as the assistant to the head chef of the corporate
kitchen at Alfa Corporativo in Monterrey. In New
York, Ballesteros enrolled at the French Culinary
Institute. Shortly before graduating, she assisted
the owner of Mexicana Mama with the opening of
the restaurant. As the Mexicana Mama chef, she
continually wowed customers with her unique take
on Mexican food served with a French presentation.
Crema
Restaurante is located blocks from Union
Square at 111 West 17th Street (between Sixth
and Seventh Avenues).