{"id":39453,"date":"2019-03-01T23:53:01","date_gmt":"2019-03-01T23:53:01","guid":{"rendered":"https:\/\/acidadenapontadosdedos.com\/?p=39453"},"modified":"2021-08-26T18:17:19","modified_gmt":"2021-08-26T18:17:19","slug":"coyo-taco","status":"publish","type":"post","link":"https:\/\/www.sanchatrindade.com\/published\/coyo-taco\/","title":{"rendered":"Coyo Taco"},"content":{"rendered":"

O Azul… foi o Azul que me chamou \u00e0 aten\u00e7\u00e3o no Pr\u00edncipe Real. A cor do Coyo Taco marca a Rua Dom Pedro V e oferece agora a Lisboa o melhor Guacamole qua alguma vez provei.\u00a0J\u00e1 estive no M\u00e9xico e tenho boas mem\u00f3rias da\u00a0gastronomia, mas \u00e9 no\u00a0cora\u00e7\u00e3o do Pr\u00edncipe Real que os mais aut\u00eanticos sabores mexicanos de rua, podem ser provados em Portugal com\u00a0frescura e uma qualidade de excel\u00eancia.<\/p>\n

That blue… it was the colour blue that caught my attention in the Pr\u00edncipe Real neighbourhood. The colour of Coyo Taco stands out on the <\/em>Rua Dom Pedro V<\/em> and offers Lisbon the best guacamole I have ever tasted.\u00a0<\/em>I’ve been to Mexico and have good memories of Mexican gastronomy, but it is in the heart of Pr\u00edncipe Real that you will find the most authentic Mexican street food flavours in Portugal, fresh food of excellent quality – achieved because of the quality of the ingredients chosen by the Multifood Group and signed-off by Rui Sanches. <\/em><\/p>\n

\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co38\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co39\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co37\"<\/p>\n

O feito \u00e9 alcan\u00e7ado com a qualidade dos ingredientes escolhidos pelo\u00a0Grupo Multifood assinado por Rui Sanches. Isso e a filosofia do Coyo Taco, em que “todos es fresco” que junta\u00a0as receitas mais aut\u00eanticas \u00e0 frescura das tortillas de milho, feitas com a farinha de milho mexicana Nixtamal – que resulta de um processo de confec\u00e7\u00e3o dos gr\u00e3os de milho secos com calc\u00e1rio em p\u00f3 e \u00e1gua, que elimina a casca de milho, ou a deixa mais amolecida, dando origem a uma farinha muito mais suave depois de mo\u00edda – \u00a0farinha essa feita artesanalmente no restaurante ao longo do dia, prensada manualmente e por isso original\u00a0uma textura nas tortillas muito macia e\u00a0delicada.<\/p>\n

This is the philosophy of Coyo Taco, “todos es fresco”, which \u00a0provides the most authentic recipes coupled with the freshness of corn tortillas made with the Mexican corn flour Nixtamal, the result of a process of drying corn kernels with limestone and water, removing the corns shell and leaving it soft, giving rise to a much smoother flour after grinding – flour made by hand in the restaurant during the day, then manually pressed resulting in a very soft and delicate texture.<\/em><\/p>\n

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\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co13\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co12\"<\/p>\n

Mas como aterram\u00a0estes sabores mexicanos\u00a0em Lisboa?\u00a0Tudo come\u00e7ou em 2014 num pequeno espa\u00e7o em\u00a0Wynwood<\/a>, o bairro dos artistas em Miami, onde uma multid\u00e3o fazia fila \u00e0 porta do novo restaurante mexicano da cidade, criado pelos americanos Sven Vogtland e Scott Linquist, e pelo mexicano Alan Drummond. O sucesso foi tanto que abriram outros espa\u00e7os, em Brickell e Palm Beach.<\/p>\n

Em Lisboa, mant\u00e9m-se a cor predominante do sucesso gastron\u00f3mico mexicano. O\u00a0azul anil eletrizante\u00a0\u00e9 a cor deste morada que elogia a comida de\u00a0cultura de rua. Segundo\u00a0Sven Vogtland: a ideia\u00a0foi criar uma oferta de comida aut\u00eantica, despretensiosa, com um servi\u00e7o r\u00e1pido e um ambiente cool elogiando o esp\u00edrito de Coyoac\u00e1n, a cidade onde Alan Drummond nasceu e de onde vem o nome Coyo, o bairro mais art\u00edstico da Cidade do M\u00e9xico, de onde Frida Kahlo \u00e9 origin\u00e1ria.<\/p>\n

But how do these Mexican flavors land in Lisbon? It all began in 2014 in a small space in Wynwood<\/a>, Miami’s neighborhood of artists, where a crowd lined the door of the city’s new Mexican restaurant, created by americans Sven Vogtland and Scott Linquist, in partnership with Mexican chef Alan Drummond. The success was so spectacular that \u00a0other venues quickly opened in Brickell and Palm Beach.<\/em><\/p>\n

In Lisbon, the CoyoTaco blue remains the predominant colour of Mexican gastronomic success. Electrifying indigo blue is the colour of this address that celebrates street food. According to Sven Vogtland, the idea was to create an authentic, unpretentious food offer with fast service and a cool atmosphere praising the spirit of Coyoac\u00e1n, the city where Alan Drummond was born and where Coyo, the most artistic\u00a0neighbourhood\u00a0in the city of Mexico and birthplace of Frida Kahlo.<\/em><\/p>\n

\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co29\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co3\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co34\"<\/p>\n

Um dos pormenores que mais gostei \u00e9 o facto da\u00a0cozinha ser aberta, o que nos permite acompanhar\u00a0o processo artesanal de confec\u00e7\u00e3o das tortillas, feitas de raiz. Mas comecemos pelo princ\u00edpio. O Guacamole Coyo com\u00a0tortillas \u00e9 obrigat\u00f3rio. Nas tortilhas\u00a0de milho artesanais sem gl\u00faten, as minhas provas passaram pela de\u00a0Pollo al Carbon<\/i>, com frango marinado grelhado,\u00a0queso mixto, pico de gallo, salsa fresca<\/i>\u00a0e coentros, a\u00a0Cochinita Pibil<\/i>, com carne de porco assada\u00a0Yucat\u00e1n style,<\/i>achiote<\/i>, picles caseiros de cebola e\u00a0habanero<\/i>, queijo e coentros e a\u00a0Carnitas de Pato (a minha preferida)\u00a0<\/i>com pato confitado\u00a0Michoac\u00e1n style<\/i>,\u00a0salsa serrano,\u00a0<\/i>cebola roxa, queijo e coentros.<\/p>\n

One of the details that I most liked is the fact that the kitchen is open, which allows us to follow the homemade process of making the tortillas from scratch. But let’s start at the beginning. Guacamole Coyo with tortillas is mandatory. As for the gluten-free artisan corn tortillas, I worked my way through Pollo al Carbon, with grilled marinated chicken, queso de queso, pico de gallo, fresh parsley and coriander, Cochinita Pibil, with roasted pork Yucat\u00e1n style, achiote, homemade pickled onions and habanero, cheese and coriander and Carnitas de Pato (my favourite), with Michoac\u00e1n style confit duck, serrano parsley, purple onion, cheese and coriander.<\/em><\/p>\n

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\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co25\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co5\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co7\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co28\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co9\"<\/p>\n

A provar tamb\u00e9m,\u00a0a Quesadilla de Camaron,\u00a0<\/i>com camar\u00f5es grelhados,\u00a0achiote<\/i>, repolho,\u00a0alioli de chipotle<\/i>,\u00a0guacamole, pico de gallo<\/i>\u00a0e coentros em tortilha de trigo, a Alambre\u00a0<\/i>com vazia grelhada,\u00a0bacon<\/i>,\u00a0chiles toreados<\/i>,\u00a0queso mixto<\/i>,\u00a0pico de gallo<\/i>,\u00a0salsa fresca<\/i>\u00a0e coentros \u00a0e\u00a0a\u00a0Ensalada Bowl de Hongos<\/i>,\u00a0com cogumelos da \u00e9poca, \u00a0Huitlacoche<\/i>\u00a0(um fungo proveniente do milho, uma iguaria no M\u00e9xico com um aroma comparado ao das trufas negras), queijo,\u00a0pico de gallo<\/i>\u00a0e\u00a0salsa serrano<\/i>, sobre mistura de alfaces,\u00a0guacamole<\/i>, sementes de ab\u00f3bora, queijo, vinagreta de\u00a0chipotle<\/i>\u00a0e coentros.<\/p>\n

Worth trying too is the Quesadilla de Camaron with grilled shrimp, achiote, cabbage, chipotle alioli, guacamole, pico de gallo and coriander in a wheat tortilla, the Alambre, with grilled steak, bacon, red chilli peppers, mixed cheese, pico de gallo , fresh parsley and coriander, and the Mushroom Bowl Salad, with seasonal mushrooms, Huitlacoche (a delicacy in Mexico with an aroma compared to black truffles), cheese, pico de gallo and salsa serrano on mixed lettuce, guacamole, pumpkin seeds, cheese, chipotle vinaigrette and coriander.<\/em><\/p>\n

\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co10\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co11\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co14\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co15\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co18\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co32\"<\/p>\n

A carta tamb\u00e9m me acena com Burritos mas preferi optar pela sobremesa:\u00a0Churros<\/i>\u00a0mexicanos polvilhados com a\u00e7\u00facar e canela acompanhados de\u00a0cajeta\u00a0<\/i>(doce de leite de cabra) e chocolate mexicano. Tamb\u00e9m h\u00e1\u00a0e gelados de pau, as cl\u00e1ssicas Paletas (de chocolate, de dulce de leche (a que provei), de mousse de lima, de morango e lim\u00e3o, de anan\u00e1s e hortel\u00e3, e de manga.<\/p>\n

The menu also calls out to me with Burritos but I prefer to opt for dessert: Mexican churros sprinkled with sugar and cinnamon accompanied by cajeta (goat’s milk candy) and Mexican chocolate. There is also ice cream and sticks, the classic Paletas (chocolate, dulce de leche – which I tried, lime mousse, strawberry & lemon, pineapple & spearmint and mango).<\/em><\/p>\n

\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co21\"\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co22\"<\/p>\n

Podia ser apenas o mexicano com mais qualidade de Lisboa, mas h\u00e1 ainda direito a musica\u00a0ambiente, num restaurante que tem tamb\u00e9m esp\u00edrito\u00a0um bar com uma janela aberta para a Rua D. Pedro V onde respiram\u00a0cocktails deliciosos assinados pelo singular\u00a0head barman<\/em> do restaurante Pesca, o ic\u00f3nico\u00a0Fern\u00e3o Gon\u00e7alves<\/a>. E s\u00f3 mesmo provando os seus cocktails para perceber que \u00e9 um talento nato. A sua miss\u00e3o foi traduzir\u00a0os sabores mexicanos para os tons portugueses. Deixo-vos o meu testemunho:\u00a0o\u00a0Smoothie de Aguacate y Cilantro<\/i>, uma Margarita\u00a0frozen<\/i>\u00a0de abacate e coentros sem \u00e1lcool, servido com palhinhas biodegrad\u00e1veis e onde\u00a0s\u00e3o usados\u00a0os caro\u00e7os de abacate para refrigerar o cocktail. A Coyo Margarita, uma Margarita com uma assinatura descontra\u00edda, servida sobre gelo e com um rebordo de sal temperado com\u00a0Tajin\u00a0<\/i>(um tempero bem mexicano \u00e0 base de sumo de lima e malaguetas desidratadas), que lhe confere um toque distinto mas com um\u00a0Sting\u00a0<\/i>suave. Tamb\u00e9m a\u00a0Margarita Ahumada<\/i>, que combina os sabores da tequila e do mezcal com \u00e1gua da Jamaica (Infus\u00e3o de ch\u00e1 de hibiscos e especiarias)\u00a0pulverizado com um mezcal bem fumado. Al\u00e9m dos cocktails h\u00e1 tamb\u00e9m os jarritos (sodas mexicanas com sabores) e outras bebidas sem \u00e1lcool feitas no restaurante, como \u00e9 o caso da Orxata e da \u00c1gua da Jamaica, ambas bastante consumidas no M\u00e9xico.<\/p>\n

It could just be Lisbon\u00b4s best Mexican food but this venue also has the ambience \u2013 good music, a bar with a window open to Rua D. Pedro V where you will find delicious cocktails signed by the singular head bartender of Pesca (a restaurant just down the road), the iconic Fern\u00e3o Gon\u00e7alves<\/a>. By simply tasting their cocktails you will recognise this barman was born with talent! His mission was to translate Mexican flavours to Portuguese tones. I leave you my testimony: Aguacate y Cilantro Smoothie, a frozen avocado and coriander non-alcoholic Margarita served with biodegradable straws, where the avocado lumps are used to cool the cocktail. Coyo Margarita, a Margarita with a relaxed signature, served on ice and with a rim of salt seasoned with Tajin (a very Mexican seasoning based on lime juice and dehydrated chilli), which gives it a distinctive touch but with a soft sting in the tail. Also try the Margarita Ahumada, which combines the flavours of tequila and mezcal with Jamaican water (Infusion of hibiscus tea and spices) sprayed with a well-smoked mezcal. In addition to the cocktails there are also the jugs (Jarritos \u2013 flavoured Mexican sodas with) and other non-alcoholic drinks made in the restaurant, like Orxata and Agua de Jamaica, both heavily consumed in Mexico.<\/em><\/p>\n

\"coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co6\"
\n\u00a9 photos\u00a0Nuno Correia e Sancha.Co<\/a><\/em><\/small><\/p>\n

E depois desta alegria em jeito de ambund\u00e2ncia, \u2018are you taco to me\u2019? Para experimentar numa das ruas mais animadas do Pr\u00edncipe Real.<\/p>\n

And after this gastronomic joy, one question springs to mind: “are you taco to me”? If so, then go along and experience this gastronomic treat on one of the Pr\u00edncipe Real\u00b4s most lively streets.<\/em><\/p>\n

O que\u00a0adorei<\/strong>
\nO Guacamole e o ambiente.
\nO que melhorava<\/strong>
\nNada a declarar.<\/p>\n

What I loved
\n<\/strong>The Guacamole.<\/em>
\n What could improve<\/strong><\/em>
\n Nothing to add. :-)\u00a0<\/em><\/p>\n

Coyo Taco<\/strong>
\nRua D. Pedro V, 65\u00a0\u00a0Lisboa
\n+351 210 529 201
\nwebsite<\/a>\u00a0. facebook<\/a>\u00a0. instagram<\/a><\/p>\n

Para me seguir no instagram procure Sancha.Co<\/a><\/em>
\nTo follow me on instagram\u00a0find Sancha.Co<\/a><\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

O Azul… foi o Azul que me chamou \u00e0 aten\u00e7\u00e3o no Pr\u00edncipe Real. A cor do Coyo Taco marca a Rua Dom Pedro V e oferece agora a Lisboa o melhor Guacamole qua alguma vez provei.\u00a0J\u00e1 estive no M\u00e9xico e tenho boas mem\u00f3rias da\u00a0gastronomia, mas \u00e9 no\u00a0cora\u00e7\u00e3o do Pr\u00edncipe Real que os mais aut\u00eanticos sabores […]<\/p>\n","protected":false},"author":101477,"featured_media":39482,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[18,81],"tags":[],"yoast_head":"\nCoyo Taco | Sancha Trindade l TV - Published Articles<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coyo Taco | Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"og:description\" content=\"O Azul… foi o Azul que me chamou \u00e0 aten\u00e7\u00e3o no Pr\u00edncipe Real. A cor do Coyo Taco marca a Rua Dom Pedro V e oferece agora a Lisboa o melhor Guacamole qua alguma vez provei.\u00a0J\u00e1 estive no M\u00e9xico e tenho boas mem\u00f3rias da\u00a0gastronomia, mas \u00e9 no\u00a0cora\u00e7\u00e3o do Pr\u00edncipe Real que os mais aut\u00eanticos sabores […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sanchatrindade.com\/published\/coyo-taco\/\" \/>\n<meta property=\"og:site_name\" content=\"Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-01T23:53:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-26T18:17:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2019\/02\/coyo-taco-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co29.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1281\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data1\" content=\"9 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#\/schema\/person\/f7a6663963aacf3a4465b8a9e721f57c\",\"name\":\"Sancha Trindade Official\",\"logo\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#personlogo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#website\",\"url\":\"https:\/\/www.sanchatrindade.com\/published\/\",\"name\":\"Sancha Trindade l TV - 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