The Tate Modern Museum in London has taken art to the next level, turning it into pure luxury gastronomy that takes you on a journey to the universe of Frida Kahlo through the palate. Her new exhibition 'Frida: The Making of an Icon' comes accompanied by a menu inspired by the Mexican artist, courtesy of celebrity chef Santiago Lastra.
The Mexican winner of a Michelin star has turned the artist's life into an exclusive three-course menu for the Tate Modern in London, which will be available from June 25. The first thing we think of when we imagine it is dishes inspired by her paintings, but Santiago Lastra has not stayed on the surface, he has traveled to Frida's different stages to be able to translate them into flavors.
Starter: The Blue House
The first dish is tomato toast heritage with macha sauce decorated with a brush of blue pigment, created from cabbages in a nixtamalized solution. When you mix everything, the toast turns pink, which varies depending on the quantities. Each dish is artistic, it is unique and different. With this, the chef wants to represent the traditional essence of Frida's Mexico in Coyoacán, with her blue house and color as a vehicle for her art.
Main course: Mole de Frida
Diego Rivera's favorite dish was mole and Frida learned to prepare it, as a sign of her enormous love. This relationship marked the life and art of Frida Kahlo more than anything else and had to be present on the menu. The chef has reinterpreted it, adding beef rib inside a tamale that collects everything, like an intimate handmade hug, which seeks to translate Frida's care and patience towards her husband.
Dessert: Live Life
Frida Kahlo's watermelons were one of her last works, so a watermelon dessert is the perfect ending to this artistic and experiential menu full of Mexican character. These are crunchy fritters dipped in strawberry, chamomile and cucumber ice cream that, together, create an illusion of watermelon flavor and very Mexican colors.
The entire menu has vegetarian and vegan alternatives, subject to prior reservation and clarification. It is a different plan and a very different way of evoking the Mexican artist par excellence, remembering and honoring her through flavors.
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