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Nawá TEAM
Our ingredients come from the ecosystems that conform us, and that are a clear sample of the diversity of the state: pastures, forests, the region of the Huasteca and the desert.
San Luis Potosí’s Nawá is the optimal spot to discover contemporary potosina cuisine.

We approach traditional recipes—from different San Luis Potosí regions—to present our signature reinterpretations. We propose cooking that respects its origins yet sees food through contemporary eyes.

The ingredients we use come from all over the state: its grasslands and forests; the Huasteca region and the deserts. This also keeps the focus on seasonability, allowing us to offer the best local products at just the right moment.

San Luis Potosí’s geographical placement—on Mexico’s high, central plateau—has for centuries made it a crossroads for people from all over the nation, and the world, leading to influences in every field, including gastronomy. Nawá seeks to reflect that variety while offering a complete panorama of the region’s cuisine.

Wines

Our wine list features bottles from some of Central Mexico’s oldest vineyards, as well as from other domestic wine capitals. You’ll also find a thoughtful selection of Old-World vintages—especially from France, Italy, Spain and Portugal—that round-out the dining experience and respond to every preference.

Born in Mexico City on 17 July 1974, Gabriel de la Maza was connected to kitchens from the earliest age and developed a marked interest in the culinary culture of both his state and its food producers. He joined the Ritz-Carlton Cancún’s restaurant team in 1993; the following year he began studying Food Industry Engineering at the Instituto Tecnológico de Monterrey, at its namesake city campus. After graduating in 1998, he undertook a specialized program in Meat Products at Kansas State University, then completed work at The Culinary Institute of America; he completed specialized nutrition studies at Harvard University in 2009. Since 2000, to date, he has been a key player at the Tere Pizzuto banquets company.

At the end of the 2000s, in light of San Luis Potosí’s notable economic growth, de la Maza came to the realization that the region could not lag behind—at least when it came to food. It 2010 he joined forces with Marisol de la Maza and María Teresa Pizzuto to found the Instituto Culinario Danieli. Designed to support high-level learning opportunities in San Luis Potosí, alongside research, conservation and awareness of the region’s culinary riches, the institute’s basic tenet was to leverage local ingredients and techniques under strict sustainability criteria. Students learn foods’ origins and come to appreciate those ingredients’ natural surroundings as they hand down San Luis Potosí’s culinary heritage to subsequent generations.

His work on behalf of the city’s gastronomy continued through the design of a forum for the region’s most representative tastes—that also served to drive the institute. Thus Nawá was born, in 2016, with an offering based on notions of contemporary regional cuisine.

Much of the restaurant’s success comes from de la Maza’s resolution to produce some of the ingredients that go into Nawá’s recipes—such as duck, mutton and pork—at restaurant-owned installations, fostering quality from the food’s most basic origins.

His passion for conserving potosina culinary culture has led to rigorous and ongoing research. The Instituto Culinario Danieli serves as a platform for exploration; Nawá is the outlet for everything discovered.

T. +52 (444) 835 4992

ins. nawarestaurante carr. Guadalajara #1155, 3rd floor

col. Lomas del Tecnológico 78216, San Luis Potosí, SLP MEXICO

t. +52 (444) 835 4992 reservaciones@nawa.mx


lunch & dinner

desserts

APPETIZERS

RAJAS TAMAL, ROASTED TOFU, TOMATO SALSA

PORK BELLY TOSTADA, QUINOA, SPINACH MUSTARD

CORN FLAUTA, DUCK HAM, AVOCADO SALSA

RAW SHRIMP TOSTADA, AGUACHILE

CRAY FISH, BROWN BUTTER

SCALLOPS, CRUDO

OCTOPUS TIRADITTO

MAIN COURSES

PALMITO, NOPAL

EGGPLANT MOLE, CUITLACOCHE, ROASTED VEGETABLES

FRIED CHICKEN, CABBAGE, GUACAMOLE

LAMB, MOLE NEGRO, PURSLANE, ESCABECHE ONION

CHILE POBLANO, SHIRMP, GARLIC, VERACRUZANA SAUCE

SUADERO, RED PEPIAN, ONION, GREEN BEANS

CATCH OF THE DAY, ASADO DE BODA, MASHED POTATOES, ROASTED CAULIFLOWER

CATCH OF THE DAY, REFRITO, CREAMY RICE

RICE, OCTOPUS, INK, TAPENADE, CHORIZO

BEEF STEAK, FRIES, TATEMADO 700G.

TACOS

MUSHROOMS, PICO DE GALLO TACO

CUITLACOCHE TACO

LAMB TACO

SOFT SHELL CRAB, BEANS, AVOCADO TACO

OCTOPUS, SALSA ROJA TACO

SALADS

GREEN LEAVES, TOMATO, AVOCADO, CUCUMBER, ONION ESCABECHE

GREEN BEANS PUMPIKIN SEED, LENTILS

TOMATOES, ALMOND, RADISH

LARGE PLATES FOR SHARING

CATCH OF THE DAY, WITH GARBANZO PUREE AND KALAMATA-OLIVE MAYONNAISE (280G)

HALF-DUCK WITH MULATO PEPPER AND SAUTÉED VEGETABLES, CABBAGE

RIB-EYE STEAK, SEARED TATEMADO-STYLE, MASHED POTATOES (750G)

HEARTS-OF-PALM AND BARREL-CACTUS FLOWER IN WHITE BALSAMIC VINEGAR

ROAST PORK LOIN, CHAMORRO-STYLE, SERVED AU JUS WITH CARROTS (500G)

DESSERTS

CHOCOLATE MOUSSE, GRAPEFRUIT AND TOFFEE

PHYLLO, VANILLA-CREAM AND BLACKBERRIES

BROWN-SUGAR TAMAL, PINEAPPLE, COCONUT MILK

RIPE PLANTAIN, ARTISANAL CREAM, TONKA BEAN

CHEESE SELECTION

© copyright nawa culinaria histórica

nawá

team

San Luis Potosí’s Nawá is the optimal spot to discover contemporary potosina cuisine.

We approach traditional recipes—from different San Luis Potosí regions—to present our signature reinterpretations. We propose cooking that respects its origins yet sees food through contemporary eyes.

The ingredients we use come from all over the state: its grasslands and forests; the Huasteca region and the deserts. This also keeps the focus on seasonability, allowing us to offer the best local products at just the right moment.

San Luis Potosí’s geographical placement—on Mexico’s high, central plateau—has for centuries made it a crossroads for people from all over the nation, and the world, leading to influences in every field, including gastronomy. Nawá seeks to reflect that variety while offering a complete panorama of the region’s cuisine.

Wines

Our wine list features bottles from some of Central Mexico’s oldest vineyards, as well as from other domestic wine capitals. You’ll also find a thoughtful selection of Old-World vintages—especially from France, Italy, Spain and Portugal—that round-out the dining experience and respond to every preference.

Born in Mexico City on 17 July 1974, Gabriel de la Maza was connected to kitchens from the earliest age and developed a marked interest in the culinary culture of both his state and its food producers. He joined the Ritz-Carlton Cancún’s restaurant team in 1993; the following year he began studying Food Industry Engineering at the Instituto Tecnológico de Monterrey, at its namesake city campus. After graduating in 1998, he undertook a specialized program in Meat Products at Kansas State University, then completed work at The Culinary Institute of America; he completed specialized nutrition studies at Harvard University in 2009. Since 2000, to date, he has been a key player at the Tere Pizzuto banquets company.

At the end of the 2000s, in light of San Luis Potosí’s notable economic growth, de la Maza came to the realization that the region could not lag behind—at least when it came to food. It 2010 he joined forces with Marisol de la Maza and María Teresa Pizzuto to found the Instituto Culinario Danieli. Designed to support high-level learning opportunities in San Luis Potosí, alongside research, conservation and awareness of the region’s culinary riches, the institute’s basic tenet was to leverage local ingredients and techniques under strict sustainability criteria. Students learn foods’ origins and come to appreciate those ingredients’ natural surroundings as they hand down San Luis Potosí’s culinary heritage to subsequent generations.

His work on behalf of the city’s gastronomy continued through the design of a forum for the region’s most representative tastes—that also served to drive the institute. Thus Nawá was born, in 2016, with an offering based on notions of contemporary regional cuisine.

Much of the restaurant’s success comes from de la Maza’s resolution to produce some of the ingredients that go into Nawá’s recipes—such as duck, mutton and pork—at restaurant-owned installations, fostering quality from the food’s most basic origins.

His passion for conserving potosina culinary culture has led to rigorous and ongoing research. The Instituto Culinario Danieli serves as a platform for exploration; Nawá is the outlet for everything discovered.

t. +52 (444) 835 4992

ins. nawarestaurante
carr. Guadalajara #1155, 3rd floor
col. Lomas del Tecnológico
San Luis Potosí slp MEXICO

reservations

t. +52 (444) 835 4992
reservaciones@nawa.mx

© copyright nawa culinaria histórica /p>