Restaurante Turtux - Álvaro Obregón

This is authentic Mexican cuisine, at its best. We enjoyed the appetizers, the soup, the entrees, the desserts etc. We were a group of 8 and we tried several dishes: all were perfectly prepared, perfectly balanced, all homemade from local ingredients.

Turtux is, at the time of writing, a relatively new restaurant in San Angel, and a very welcome addition to the local scene. There is originality and refinement in the Mexican fare proposed here. We were impressed by a carpaccio of ethereally cut octopus, and by a delicate green pistachio mole (though a partridge was slightly dry, and the prawns in a taco were disappointing). Desserts are a very strong point here, it's good to conclude on a high. Overall the dishes, while not overly complex, showcase excellent technique and creativity. The prices represent good value for money. Service is informed and pleasant. The room is cosy and has a nice atmosphere. It's a perfect local restaurant.

I was delighted to find chef Margarita Carrillo now with Turtux in the south of Mexico City. Everything she does is done with such art, such care, as they say, hecho con mucho, mucho cariño. I had the watermelon tostada with the most perfectly spiced guacamole; a salad of herbs and lettuces and a toasted ear of baby corn; then the chile San José, which was stuffed with shrimp and goat cheese. Dessert was crujiente de platano, a lightly fried banana with a caramel tequila sauce, poured from a tiny rustc jug. What was especially exciting was to find this new restaurant in the south because most restaurants of this quality are up in Polanco and yonder. (Yes, the San Angel Inn with its historic patio and terraces is lovely but the food doesn 't begin to compare to the wonders of Margarita Carrillo 's. Turtux is pricey but for what for what it is absolutely top quality quite reasonable. This would be a place to try if you 're in going to be in the south (Coyoacan, Chimalistac, San Angel and looking for the a chance to try the very best in modern Mexican cuisine.

Extraordinaria experiencia, excelente comida, lugar discrreto y muy buen servicio. Lo recomiendo por distinto.

El menú es diferente a los platillos que prepara la chef Margarita Carrillo en su programa de televisión la cocina de la piedra. Esperábamos unos platillos con pepianes o moles hechos en metete y no hubo tal. Eso si muy buena atención y presentación de los platos. Corrimos con mala suerte, el pulpo a las brasas tenía un sabor amargoso del aceite quemado de la parrolla.