Introduction to Cuna
Chef Maycoll Calderón has opened up his first restaurant, Cuna, in the East Village at The Standard, New York. The restaurant takes inspirations and influences from Mérida, Mexico, and offers the best of what Mérida has to offer to the world. After the success of his pop-up earlier this year in New York, Huset, his menu at Cuna expresses the different sides of Mérida.
Inspiration from Mérida
Chef Calderón explained that Mérida has beautiful ingredients, and he brought many of those ingredients to Cuna, like the octopus. There are very few regions in the world where you can fish octopus, or that grill octopus. One of the few dishes that includes octopus has it grilled and served with black beans, mole, plantain, cilantro, and crema. Chef Calderón also commented that Cuna is more seafood-oriented, which is shown within his wide variety of fish that is offered between the mains and starters.
Menu and Dishes
While he can’t travel to Yucatan, which is the state where Mérida resides in, to grab their delicious fish, he emphasizes that he’ll be using the community around him to gain access to the seafood. He also emphasized the inclusion of spice in his dishes, adding that hint of a kick when people sit down and try, for example, the Corn Fritters, which have a touch of spiciness from the cheese that doesn’t overpower the other flavors happening. Spice and citrus work as a team throughout many of the dishes at Cuna. Citrus, as the Chef describes, is one of the most important flavors for any dish in Yucatan. Customers can get a glimpse of that taste with one of the most delectable starters on the menu, the sea bass ceviche.
Sea Bass Ceviche and Other Dishes
Sea-bass ceviche includes lime, avocado, ginger, radish, celery, and cilantro, which all work in unison to create that sour taste that hits you up front before becoming a savory snack that you won’t put down. For a first-time restaurant owner, he hit the ball out of the park with star dishes, and he explains that when it came to building Cuna to what he has now, the kitchen side of things were easiest.
Team and Hospitality
“I have that side of things controlled,” he starts off. “What I don’t have control over is the team. I’m all about creating solid teams. I can’t do it all. Hospitality for me is essential, in all aspects of the restaurant.” Chef Calerón wants the love and effort his team puts into the kitchen to translate to the dining experience, when customers get their food and feel the energy of hard work and quality over fast service, leaving customers unsatisfied.
Design and Ambiance
Moving outside the kitchen, he has a wonderful person who helps him with the aesthetic and design of not only Cuna, but collaborates on many of his projects, his wife Marifer Durán. “It’s all about her vision nowadays. All the designing part with architects, the lighting, and the sound creates the dining experience. I think we make a great team,” he stated. The love of Mérida can be felt no matter where you are at the restaurant. The bars include soft lighting and gorgeous succulents can be found throughout the restaurant with wooden accents that reflect the restaurant’s origin.
Personal Touches and Future Plans
With both being from different places (Calderón from Venezuela and Durán from Mexico), he discussed a little about his own flares and twist that he adds to Mérida dishes and on his menu. “There’s always rice on my menus. As a kid, I grew up eating rice, and I think that every Latin American family, that’s one of the key ingredients. I’m also very tropical, so using mango and pineapple, fruits that I have eaten since I was little. Of course black beans, but all these things remind me of home and where I grew up,” he explained. Though Cuna is still in its beginning phases as a restaurant, Chef Calerdón told us that there are still more dishes yet to come later on in the season.
Conclusion
Cuna is a dream come true for Chef Maycoll Calderón, and he is proud to have his own restaurant in New York. With its unique menu, beautiful design, and excellent hospitality, Cuna is a must-visit restaurant for anyone looking to experience the best of Mérida, Mexico, in the heart of New York.
FAQs
Q: What inspired Chef Maycoll Calderón to open Cuna?
A: Chef Maycoll Calderón was inspired by the beautiful ingredients and dishes of Mérida, Mexico, and wanted to bring them to New York.
Q: What type of cuisine does Cuna offer?
A: Cuna offers a seafood-oriented menu with a focus on Mérida-inspired dishes, including grilled octopus, sea bass ceviche, and corn fritters.
Q: What is the atmosphere like at Cuna?
A: The atmosphere at Cuna is designed to reflect the love of Mérida, with soft lighting, gorgeous succulents, and wooden accents throughout the restaurant.
Q: Are there any future plans for Cuna?
A: Yes, Chef Calerdón has plans to add more dishes to the menu in the future, including some that are still in development and waiting for the right ingredients to become available.
Q: What is the significance of hospitality at Cuna?
A: Hospitality is essential to Chef Calerón, and he wants the love and effort his team puts into the kitchen to translate to the dining experience, providing customers with a high-quality and satisfying experience.
