our new menu, "Sustainability", was created to rediscover the essence of mexico.
Getting out of the common flavors drove Mica and Axel to sit down with all the crew at Fifty Mils to think beyond the ordinary.
In Mexico’s markets you can find between their halls an infinite amount of herbs and spices, like the gold stick root, which has been used since its discovery by Arnaldo de Villanova in the 13th century as a remedy for several ailments.
If you pay a visit to Fifty Mils and order a White Rabbit, you’ll be served right with the cocktail a little stand with test tubes; after trying the cocktail for the first time, they will ask you to chew a little of what’s inside the test tubes, and then you’ll feel some effervescence and a completely new sensorial experience, all thanks to the famous root that has cured a toothache to more than one.
The creation of this menu was inspired by the concept of sustainability, one of the main purposes was to rediscover the Mexican essence beyond what it’s been told and thought of. Getting out of the common flavors like a way to stand from the crowd and at the same time reassess the history full of tradition and richness was what drove Mica and Axel to sit down with all the crew at Fifty Mils to think beyond the ordinary, to tell new ways of being Mexican.
Just like the Frijolito cocktail, which takes out of context the mung beans and cooking them with bullit bourbon, so they can wake up buttery notes that anyone thinking in this leguminous will never imagine posible, much less to combine it with Ancho Reyes licor and tonic wáter for the perfect combination.
But this goes further than finding novelties to amaze the customers. It is an exercise that goes hand in hand with a deep reflection of the History, the techniques of old that defined us, so we can incorpórate them to the new and take advantage of them at its fullest potential, for the sake of creating a unique and unrepeatable connection between Fifty Mils and the people who visit it.
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