Catalog of flavors: Baltra launches a menu that pays homage to the ingredient
After almost a decade in business, Baltra presents its Catalogue of Flavors menu, with cocktails built around six ingredients.
At number 36 Iztaccíhuatl Street, the lighting is dim and the seating is arranged in shades of blue. The walls display a catalog worthy of a taxidermist. Baltra is famous for its relaxed atmosphere, its exceptional martinis, and its journeys to remote locations inspired by Darwin's logbook.
The latest menu, "Catalog of Flavors," explores the combination of tomato, Padan pea, and liqueurs. Six ingredients inspired José Luis León, Estefany Palma, and the bar's creators to create a tribute to each one. Rice, tomato, pomegranate, kiwi, and strawberry are the stars of the drinks, with each ingredient appearing in two different cocktails.
José Luis León, with a botanical encyclopedia in hand, inspired the menu illustrations and cocktail designs. "We use ingredients with deep roots in Mexico. We focus on the authenticity of our cocktails, and I really like that we employ diverse techniques to create these drinks," explains Estefany Palma, manager of Baltra.
Among the cocktails are Rice + Yuzu, kiwi + pea and pomegranate + pepper, which showcase the expressions of Baltra's new menu.