In the sixties, Cachava became the first Mexican filly to conquer the Triple Crown, a fierce competition of three races between young colts and fillies, whose edition in our country has been held at the Hipódromo de las Américas since 1946. In memory of this historic event in the national equestrian world, Grupo Carolo pays tribute to the triple crown winner with a luxurious restaurant named after that unparalleled thoroughbred.

Located in the heart of Bosques de las Lomas, in Mexico City, Cachava boasts top-notch architectural design, immersive and enveloping decor inspired by the four elements, and a play of light and shadow that perfectly reflects the sobriety and exuberance of the restaurant. Following this marked trend, Cachava's cuisine offers countless contrasts and dualities, as it oscillates between the grill and wood of a steakhouse and the taste of the sea from a raw bar, both under the reins of chef Mike Dávila.

Three years after its opening, Cachava celebrated its anniversary with a magnificent ten-course meal that included four never-before-seen dishes created by chef Drew Deckman of the acclaimed restaurant Deckman’s en el Mogor in Valle de Guadalupe.

As is customary at Cachava, the meal began with an irresistible grilled avocado adorned with tiny rings of onion and a diminutive bouquet of cilantro flowers.

Two dishes from the chef Drew Deckman initiated the selection from the raw bar: a captivating trio of oysters—Kumiai, Pai Pai, and chingón oysters sustainably farmed in La Baja—with Mignonette and a striking generous clam—cultivated under a traceability scheme in Santa María, Baja California—dressed with grapefruit and vanilla vinaigrette. The chipotle shaved abalone and King Kampachi crudo with serrano and ginger sofrito, two classics from Cachava, closed the section of marine flavors.

To kick off the selection of grill and wood, Deckman, a chef with a Michelin star, prepared exquisite quail—raised on sustainable ranches in Guacatay and Codocana in Rosarito, Baja California—accompanied by strained beans with chorizo powder and enormous beef bone marrow with confit chione clam.

A succulent rib eye USDA Prime Black Angus aged for twenty-two days accompanied by a creamy roasted eggplant puree with Ramonetti cheese and a lush kale salad with grilled broccolini, a main dish and a couple of side dishes that are favorites at Cachava, were the dishes chosen to close the steakhouse section.

A delicate apple tart with vanilla ice cream, the favorite dessert of regulars at Cachava, concluded the lavish evening with a golden touch.

Fortunately for many, the four creations from chef Drew Deckman will be part of Cachava's menu for a limited time, so you still have time to try the wonderful dishes from one of the leading exponents of Valle de Guadalupe without leaving Mexico City.

It is worth noting that this is just the first of many collaborations that chef Mike Dávila has planned for the delight of his diners, so in the coming months he will reveal who the next chef will be to intervene in the Cachava menu.

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Mike Dávila & Drew Deckman celebrate three years of the contrasting cuisine of Cachava