An intriguing sort of ingredients awaits in Paulina Escanes – Gourmandize. Located inside the Condado—a prosperous area surrounded by inns, lavish residences, and delightful beaches—this eating place is progressively becoming a fave among locals. THE WEEKLY JOURNAL had the opportunity to flavor some of its fantastic services firsthand, in addition to speaking with the top chef and owner, Paulina Escapes. An energetic and adventurous spirit, Escanes explained that the entire idea of her eating place became stimulated by using her many travels and her unending ardor for conveying that same cultural enrichment via satisfying and delicious meals.
A local of Guadalajara, Escanes defined that she had uncovered extraordinary components, techniques, and cuisines in her native Mexico and her worldwide adventures. However, her foray into expert cooking came through a dessert enterprise she owned, wherein she could make sugary confections to promote eating places. “I bought the dessert enterprise, and I took a sabbatical for approximately three years after which, after the sabbatical, I realized that I had to return to my career,” Escapes stated.
Shortly after, she opened a small restaurant in Santurce’s Loíza Avenue in an area she shared with garb and an antique store. After Hurricane Maria in 2017, she was pressured to shut the shop, but Escanes and her husband—a Puerto Rican—quickly located a region on Ashford Avenue, a hotspot for bars, restaurants, and nightlife in a metropolis surroundings. “When we noticed the gap and the community in Condado, we fell in love and decided to take it. And, opposite to the alternative area, we’ve higher operational hours here,” the proprietor said.
Paulina Escanes – Gourmandize has a bold timetable, serving food every day of the week. From Monday to Friday, the restaurant is open from 11 a.m. To 10 p.M. Without a break. On Saturdays, she cooks up brunch from 10 a.m. Until 4 p.m. and on Sundays, from 9 a.m. To 4 p.M., After brunch ends at the weekend, the restaurant serves its regular menu until 10 p.M. As for her culinary provide, she made a factor to emphasize that, although she is Mexican. Her menu includes a few Mexican gadgets. Paulina Escanes – Gourmandize does not approach a traditional Mexican restaurant. She gets inspired by using her trips overseas.
She gracefully allowed THE WEEKLY JOURNAL to strive her croquettes and the “Pescado Amalfi.” Presently, the croquettes on the menu are made with shredded brisket and creamy red coleslaw. Still, she prepared its upcoming replacement for this event, made with rice, cheese, and vegetables and served with sparkling beets and garlic mayo at the side. The four croquettes, called “Croquetas Pupplí,” had been tremendous, but their length paled in contrast to their titanic taste—creamy, savory, and oh, so mouthwatering. As the croquettes vanished from the plate, Escanes explained that transitioning from brisket to vegetables is part of her efforts to limit her eating place’s ecological impact and offer extra vegetarian alternatives.
She is burdened that she and different restauranteurs are coordinating to reduce their waste by amassing scraps to create compost. Her dedication to the surroundings extends to the biodegradable straws she gives at the restaurant that are available upon request. After the croquettes, Escanes served the “Pescado Amalfi,” inspired by Amalfi’s summer lemons. The dish was made from a fresh seize of the day over toasted capers, a clarified buttery sauce and wild rice made with almonds and leeks. Surpassing all expectations, one chunk is sufficient to enamor. The fish changed into sparkling, soapy, and highly savory, while the rice presented a ramification of textures and undertones, largely in component using the toastiness of the almonds.
Escapes explained that the trap of the day is brought in by neighborhood fishermen, adding that the whole thing on the menu is ready with nearby products or furnished by using nearby providers. The extensive listing of local corporations that she supports includes Fresh Fish PR, Aulet Dairy, Queso de K-bra, Frutos del Guacabo, El Horno de Pane, Alcor Foods Chorizo, Drouyn, Don Luis, Puente Selections, Feliche Artisan Yogurt, V. Suárez, and more. In celebration of the eating place’s first anniversary, coming up in September, Escanes affirmed that she intends to exchange the menu, although she intends to preserve the classics.
Some of her most coveted classics, as she calls them, are the “Tacos Escapes” and the “Queso Artesanal al Horno”. The former serves three tacos made with both regular and blue corn tortillas. There are three options to pick from: Tacos de Amigos, with grilled shrimp, beef, chorizo, and melted cheese; Tacos de Carnitas, with shredded red meat and melted cheese; and Tacos de Mamá, a vegan option as they may be made with natural pink lentils, potatoes, and bloodless-pressed olive oil. For indecisive traffic, reserving one of each may be possible.
Meanwhile, the “Queso Artesanal al Horno” serves local organic cheese from Camuy filled with garlic and baked with olive oil and oregano, served with toasted baguette slices. As for refreshments, Escanes intends to preserve the Margarita—made with her husband’s recipe—and La Reina, a bright and delicious cocktail made with Cuervo Tradicional Tequila or Mezcal Amarás with St. Germain, ancho chile, clean lime juice, a homemade hibiscus flower reduction and spiced up with a chunk of habanero pepper for an additional kick.
