{"id":109025,"date":"2025-09-30T17:59:53","date_gmt":"2025-09-30T23:59:53","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=109025"},"modified":"2025-09-30T17:59:54","modified_gmt":"2025-09-30T23:59:54","slug":"rulfo-cdmx-nuevo-menu-hyatt","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2025\/09\/30\/rulfo-cdmx-nuevo-menu-hyatt\/","title":{"rendered":"Rulfo CDMX: el nuevo men\u00fa que sorprende"},"content":{"rendered":"

Dentro del Hyatt Regency en Polanco, Rulfo CDMX presenta un nuevo men\u00fa de la mano del chef Jorge Cobos. Con experiencia en hoteles de lujo y t\u00e9cnica fina, Cobos trae una propuesta fresca: platos que combinan tradici\u00f3n latina con vibes modernas. Todo est\u00e1 pensado para ser sabroso, visualmente cool y sin vueltas innecesarias.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Rulfo CDMX: el inicio con frescura y pan \u00e9pico<\/h2>\n\n\n\n

El mocktail de lim\u00f3n con pepino es como un respiro verde. Tiene lo justo de dulzura para no empalagar, un \u00e1cido chispeante del lim\u00f3n y la frescura herbal del pepino. Lo mejor es su espuma ligera: cada trago te deja la boca limpia y lista para comer m\u00e1s.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

El pan de masa madre con mantequilla noisette y nibs de cacao fue un highlight. La corteza sonaba crunch al romperla, y adentro estaba esponjoso, casi como nube. La mantequilla ten\u00eda ese saborcito a nuez dorada, un poquito salada, y los nibs de cacao daban mordidas crujientes y amargas que romp\u00edan lo cremoso. Honestamente, era imposible parar de untar.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Rulfo CDMX: de bocados curiosos a hits de queso<\/h2>\n\n\n\n

El amuse bouche parec\u00eda sencillo, pero tra\u00eda su sorpresa. Base de aguacate suave y fresco, sobre una masa que no era tan crocante, m\u00e1s bien blanda. Estaba montado sobre granos de caf\u00e9 tostado; probamos uno sin querer junto al amuse y el resultado fue loco: el amargor del caf\u00e9 choc\u00f3 y luego se mezcl\u00f3 con la frescura del aguacate, creando un contraste inesperado que funcion\u00f3.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

La provoleta grilleada es fan service para lxs que amamos el queso. Lleg\u00f3 doradita, con bordes caramelizados por el grill y un centro fundente. La salsa de tomate encima a\u00f1ad\u00eda acidez fresca y los vegetales daban un respiro jugoso. Es de esos platos que se sienten comfort food pero con un twist m\u00e1s fino.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Platos intensos que prenden la mesa<\/h2>\n\n\n\n

Las mollejas ol\u00edan a gloria desde que tocaron la mesa: parrilla, ahumado, grasa bien tratada. Al morderlas, eran suaves y cremosas, con un borde crunchy que recordaba al carb\u00f3n. El cremoso de ma\u00edz era dulce, sedoso y abrazaba el sabor fuerte de la molleja. Unas gotas de lim\u00f3n lo equilibraban todo con acidez brillante.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

El aguachile de mango fue pura adrenalina. Entra primero el picor del chile serrano, intenso, y luego llega el golpe \u00e1cido que te hace salivar. El mango se mete con su dulzor jugoso y baja el fuego sin apagarlo. Aguacate, pepino y cebolla morada completan la mezcla, cada bocado es fresco pero enchilado. S\u00ed, sudamos un poco, pero no pudimos parar.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

El taco de pesca blanca fue clean y contundente. La tortilla firme aguantaba todo, el pescado empanizado estaba crocante por fuera y suave por dentro. La col aportaba frescura y crunch, mientras la salsa ten\u00eda un picor que sorprend\u00eda \u2014y s\u00ed, se agradece en Polanco. Un taco honesto, directo y sabroso.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

El lomo de res gritaba oto\u00f1o. Carne jugosa, bien sellada, con almendras tostadas que daban un crunch inesperado. El cremoso de coliflor era suave y neutral, mientras que el camote con notas de brasa aportaba dulzor ahumado. Cada bocado era c\u00e1lido, lleno de capas y texturas.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Postres que cierran con hype<\/h2>\n\n\n\n

El sorbete refresc\u00f3 todo: \u00e1cido, ligero, nada empalagoso. Despu\u00e9s, el tres leches fue la estrella: bizcocho h\u00famedo, esponjoso y dulce en la medida. La crema de ron estaba balanceada: apenas alcoh\u00f3lica, cremosa y suave. Con caf\u00e9 americano, fue el d\u00fao perfecto. Y al final, los petit fours de alfajores cerraron con crocante y relleno dulce que te dejan feliz sin sentirte cargadx.<\/p>\n\n\n\n

\n
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Sorbete de frutos rojos y flor de jamaica<\/figcaption><\/figure>\n\n\n\n
\"\"
Tres leches con crema de ron y crocante de almendra<\/figcaption><\/figure>\n\n\n\n
\"\"<\/figure>\n
Petit Four<\/figcaption><\/figure>\n\n\n\n

La vibra de Rulfo CDMX<\/h2>\n\n\n\n

El nuevo men\u00fa de Rulfo CDMX no se complica: trae sabores latinos directos, t\u00e9cnicas bien aplicadas y contrastes que sorprenden. Jorge Cobos arma un recorrido que va de lo refrescante a lo intenso, de lo suave a lo crunchy, y de lo \u00e1cido a lo dulce. Es un men\u00fa que se disfruta f\u00e1cil, pensado para compartir con amix, para datear o simplemente para vivir una comida rica en Polanco.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n
\n <\/div>\n","protected":false},"excerpt":{"rendered":"

Dentro del Hyatt Regency en Polanco, Rulfo CDMX presenta un nuevo men\u00fa de la mano del chef Jorge Cobos. Con experiencia en hoteles de lujo y t\u00e9cnica fina, Cobos trae una propuesta fresca: platos que combinan tradici\u00f3n latina con vibes modernas. Todo est\u00e1 pensado para ser sabroso, visualmente cool y sin vueltas innecesarias. Rulfo CDMX: […]<\/p>\n","protected":false},"author":4,"featured_media":109023,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6870],"tags":[],"class_list":["post-109025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\nRulfo CDMX: el nuevo men\u00fa que sorprende - Zero Magazine<\/title>\n<meta name=\"description\" content=\"Rulfo CDMX renueva su men\u00fa en Hyatt Regency: sabores latinos con texturas intensas creados por el chef Jorge Cobos.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zeromagazine.mx\/index.php\/2025\/09\/30\/rulfo-cdmx-nuevo-menu-hyatt\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rulfo CDMX: el nuevo men\u00fa que sorprende - 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