{"id":130170,"date":"2026-09-23T12:26:49","date_gmt":"2026-09-23T18:26:49","guid":{"rendered":"https:\/\/zeromagazine.mx\/index.php\/2026\/09\/23\/fiestas-patrias-lina-gastronomia-mexicana\/"},"modified":"2026-09-23T12:26:49","modified_gmt":"2026-09-23T18:26:49","slug":"fiestas-patrias-lina-gastronomia-mexicana","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/09\/23\/fiestas-patrias-lina-gastronomia-mexicana\/","title":{"rendered":"Fiestas Patrias: Lina celebra M\u00e9xico con dos platillos muy mexicanos"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Cuando pensamos en las <strong>Fiestas Patrias<\/strong>, probablemente aparecen en nuestra cabeza el chile en nogada, el pozole, los antojitos y esa mesa llena de comida que parece no tener fin. Pero la gastronom\u00eda mexicana tiene much\u00edsimas otras formas de celebrar septiembre, y Lina propone descubrirlas desde una mirada contempor\u00e1nea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El restaurante de la chef <strong>Mariana Villegas<\/strong>, ubicado en Roma Norte, lleva a la mesa dos platillos que parten de ingredientes muy mexicanos, pero los presentan desde una perspectiva diferente: una <strong>arrachera Wagyu con frijoles charros<\/strong> y una <strong>memela de escamoles, habas y cr\u00e8me fra\u00eeche de epazote<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"530\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2820291323507085534517819-1024x530.jpg?resize=1024%2C530&#038;ssl=1\" alt=\"\" class=\"wp-image-130168\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2820291323507085534517819.jpg?resize=1024%2C530&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2820291323507085534517819.jpg?resize=300%2C155&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2820291323507085534517819.jpg?resize=768%2C398&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2820291323507085534517819.jpg?w=1120&amp;ssl=1 1120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Fiestas Patrias con una arrachera muy norte\u00f1a<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La primera propuesta tiene como protagonista a la <strong>arrachera Wagyu<\/strong>, cocinada a la parrilla con sal, pimienta y un toque de chile morita. Debajo de la carne aparece un caldo de frijoles charros preparado con frijol sangre de toro, producido en Morelos, adem\u00e1s de cebolla, ajo, hoja de aguacate y chile serrano.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La preparaci\u00f3n tambi\u00e9n incorpora tocino, manita de cerdo, cilantro y un toque de cerveza, creando un plato de sabores intensos y reconfortantes. La combinaci\u00f3n toma elementos asociados con la cocina norte\u00f1a y los lleva al lenguaje propio de Lina, convirtiendo ingredientes que conocemos de toda la vida en algo diferente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">M\u00e1s que buscar reemplazar los cl\u00e1sicos de septiembre, la propuesta funciona como otra manera de acercarse a la cocina mexicana: reconocer sabores familiares y descubrir qu\u00e9 sucede cuando se combinan con nuevas t\u00e9cnicas y presentaciones.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2821296418507641503800476-200x300.jpg?resize=200%2C300&#038;ssl=1\" alt=\"\" class=\"wp-image-130165\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2821296418507641503800476.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2821296418507641503800476.jpg?w=480&amp;ssl=1 480w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Una memela para descubrir otros sabores mexicanos<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La segunda propuesta cambia completamente de registro. La <strong>memela de escamoles, habas y cr\u00e8me fra\u00eeche de epazote<\/strong> parte de una base tradicional de masa y la combina con ingredientes que aportan diferentes texturas y sabores.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los escamoles aportan ese car\u00e1cter particular que los ha convertido en uno de los ingredientes m\u00e1s reconocibles de la gastronom\u00eda mexicana, mientras que las habas suman profundidad. El epazote aparece en la cr\u00e8me fra\u00eeche, aportando su perfil arom\u00e1tico y una textura cremosa que conecta los elementos del plato.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El resultado mezcla lo r\u00fastico de la masa con la delicadeza de los escamoles y una presentaci\u00f3n mucho m\u00e1s contempor\u00e1nea. Es justamente en ese contraste donde se encuentra buena parte de la propuesta de Lina.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2822291914204856333021198-200x300.jpg?resize=200%2C300&#038;ssl=1\" alt=\"\" class=\"wp-image-130167\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2822291914204856333021198.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2822291914204856333021198.jpg?w=480&amp;ssl=1 480w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Celebrar M\u00e9xico tambi\u00e9n es descubrirlo de otra manera<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Las <strong>Fiestas Patrias<\/strong> no tienen que reducirse a una lista de platillos que comemos cada septiembre. Tambi\u00e9n pueden ser una oportunidad para volver a ingredientes que forman parte de nuestra cultura y descubrirlos desde otro \u00e1ngulo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En Lina, esa idea pasa por una cocina que toma productos mexicanos y los convierte en preparaciones donde la t\u00e9cnica tiene tanto peso como el ingrediente. La propuesta de Mariana Villegas busca que sabores asociados con diferentes regiones, recuerdos y tradiciones puedan convivir en una experiencia m\u00e1s contempor\u00e1nea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As\u00ed que si este a\u00f1o ya tienes asegurado el chile en nogada o el pozole para celebrar el 15 de septiembre, tambi\u00e9n existe la posibilidad de salir un poco de la ruta conocida. Una arrachera Wagyu con frijoles charros o una memela de escamoles pueden ser una forma distinta de celebrar M\u00e9xico alrededor de la mesa.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"240\" height=\"300\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2824298301748890594444647-240x300.jpg?resize=240%2C300&#038;ssl=1\" alt=\"\" class=\"wp-image-130166\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2824298301748890594444647.jpg?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/09\/unnamed2824298301748890594444647.jpg?w=506&amp;ssl=1 506w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfD\u00f3nde probar los platillos de Lina?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Lina se encuentra en <strong>Roma Norte, Ciudad de M\u00e9xico<\/strong>, y est\u00e1 dirigido por la chef Mariana Villegas, cuya trayectoria incluye cocinas como Pujol, Cosme y Grupo Contramar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El restaurante recibi\u00f3 una distinci\u00f3n de la <strong>Gu\u00eda Michelin en 2025<\/strong> y la refrend\u00f3 en 2026, de acuerdo con la informaci\u00f3n compartida por el restaurante.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para reservar, puedes hacerlo a trav\u00e9s de <strong>lina.mx<\/strong>, por mensaje directo en Instagram <strong>@linacdmx<\/strong> o v\u00eda telef\u00f3nica al <strong>55 5574 7004<\/strong>.<\/p>\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-130170\" data-postid=\"130170\" class=\"themify_builder_content themify_builder_content-130170 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n","protected":false},"excerpt":{"rendered":"<p>Lina propone celebrar las Fiestas Patrias con una arrachera Wagyu y una memela de escamoles, reinterpretando ingredientes mexicanos.<\/p>\n","protected":false},"author":4,"featured_media":130169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[6870],"tags":[1598,9796,12875,10114,3139,11122,14934,7540,3163],"class_list":["post-130170","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-cdmx","tag-cocina-mexicana","tag-comida-mexicana","tag-fiestas-patrias","tag-gastronomia-mexicana","tag-lina","tag-mariana-villegas","tag-restaurantes","tag-roma-norte","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - 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