"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).