Folio of the day 4421

San Blas, NayaritOctober to MarchBariloche, Río NegroMay to August

Reglamento

Eighteen articles.

Everything is cooked with brutal efficiency and arrives at the exact announced time.

An active article is available. An inactive article is not available.

In force. Effective immediately.

REGLAMENTO · 18 ARTICLES · GERMAN KITCHEN · ART. 18
05101518cm 18 cm. Exactly. Measured raw.

Chapter IProvision on production

  1. I.Everything is cooked fresh. Leftovers do not exist in this code.
  2. II.Everything is made in this kitchen. The sausages, the pasta, the sauerkraut, the sauces. Nothing is bought ready-made.
  3. III.Each article follows a recipe with exact weights. One gram more is a different article. A different article does not exist in this code.
  4. IV.Each batch passes quality control before leaving. If the batch fails, it is donated in full. On that day the article is listed as inactive.
  5. V.An active article is available. An inactive article is not available. No inquiry is made. No substitution is made. No advance notice is given.
  6. VI.The ordering system shows the correct information at all times. If the system says there is, there is. If it says there is not, there is not.

Chapter IIOn the articles

Active articles: 18 of 18.

Every main article includes Krautsalat and house pickle. From 200 MXN a Pretzel is added. From 300, two. It is not requested.

  1. Article18

    Bratwurst · Grilled sausage

    Pork shoulder and back fat, ground in this kitchen at six in the morning. Salt, white pepper, marjoram, mace, a little lemon zest. Stuffed by hand into natural casing. Tied by hand. 18 centimeters. Delivered with bread and mustard. Delivered whole.

    Recommended with Article 3 or Article 7.

    MX$79 Active
    1. I.Ground the same day. There is no such thing as yesterday's Bratwurst.
    2. II.Natural casing. It snaps when bitten. If it does not snap, it is not Article 18.
    3. III.Bread and mustard included. Ketchup is the citizen's own responsibility.
    4. IV.Delivered whole. Cutting takes place at home.
  2. Article17

    Maultaschen · Swabian filled pasta

    Egg pasta rolled thin by hand. Filled with beef, pork, spinach, onion and old bread soaked in milk. Folded and pressed one by one. Swabian recipe. Four pieces.

    MX$149 Active
    1. I.Delivered in broth or browned with onion.
    2. II.According to tradition, monks invented them to hide the meat from God during Lent. God knew.
  3. Article16

    Rinderroulade · Beef roulade

    Beef sliced thin and pounded flat. Spread with mustard. Rolled with bacon, onion and pickle. Tied with string. Seared, then cooked eight hours over low heat in red wine and stock. Dark sauce from the same pot. Two rolls per order.

    Recommended with Article 8, Article 2 or Article 5.

    MX$119 Active
    1. I.Eight hours over low heat. The filing does not shorten that term.
    2. II.The string is removed in the kitchen. The roll does not open on its own.
    3. III.The sauce goes over the roll. Not delivered separately.
  4. Article15

    Kohlroulade · Cabbage roll

    White cabbage leaf blanched until it bends. Filled with ground beef and pork, onion, egg and bread. Rolled, tied, seared. Braised two hours. Dark gravy from the pan.

    Recommended with Article 5.

    MX$99 Active
    1. I.Two hours of cooking.
    2. II.It is not a taco. Noted for the record.
  5. Article14

    Schnitzel · Pork cutlet

    Pork loin cut and pounded by hand. 200 grams. Flour, egg, crumbs from our own bread. Fried in clarified butter until the crust lifts off the meat. Delivered with lemon.

    Recommended with Article 7, Article 4 or Article 5.

    MX$99 Active
    1. I.Pounded by hand, with a mallet. Never with a machine.
    2. II.The crust lifts off the meat. If it sticks, it does not leave the kitchen.
    3. III.The crumbs are from our bread of the day before. Nothing comes out of a box.
    4. IV.Potato is ordered separately. Article 7, Article 4 or Article 5.
  6. Article13

    Currywurst · Curry sausage

    Article 18, sliced. Tomato sauce cooked in this kitchen with onion, apple, vinegar and curry. Bread. The only article with sauce.

    MX$99 Active
    1. I.The sauce is made in this kitchen.
    2. II.The curry level is one. There are no levels.
  7. Article12

    Käsespätzle · Cheese Spätzle

    Egg dough scraped by hand into boiling water. Four cheeses over a béchamel, one of the five mother sauces of French cooking. Baked until browned. Onion fried slowly in butter until golden. Delivered hot.

    MX$99 Active
    1. I.Four cheeses. None processed. None sliced.
    2. II.The base is béchamel: butter, flour, milk. A French mother sauce in a German kitchen. Noted for the record.
    3. III.Delivered hot or not delivered.
    4. IV.If the Inspector is late, the article returns to the kitchen. Provision on delivery.
  8. Article11

    Labskaus · Sailor's plate

    Sailor's plate from Hamburg. Corned beef, potato and beetroot, mashed. It is pink. It is correct. Fried egg on top, Rollmops and pickle on the side.

    MX$129 Active
    1. I.Rollmops: sierra fillet cured in vinegar for three days. Rolled around a pickle and onion. Cold. Baltic ceviche. Not cooked. Not questioned.
    2. II.Served as it looks. Not discussed.
    3. III.Pink because of the beetroot. There is no other reason.
    4. IV.Sailor's food from northern Germany. Looks like a punishment. Tastes like the opposite.
    5. V.All cured fish is frozen 24 hours before the vinegar. Noted for the record.
  9. Article10

    Fischfrikadellen · Fish cakes

    Fish of the day, ground in this kitchen with onion, mustard and yesterday's bread. Shaped by hand. Fried in butter. Three per order. Delivered with remoulade and lemon.

    Recommended with Article 4 or Article 7.

    MX$99 Active
    1. I.The fish is from today. Whatever the boat brought in the morning.
    2. II.Ground in the same machine as Article 18. It is washed in between.
    3. III.Three per order. Recommended with Article 4 or Article 7.
  10. Article09

    Brathering · Fried pickled fish

    San Blas fish, floured and fried, then marinated 24 hours in vinegar, onion, bay leaf and mustard seed. Delivered cold. A northern German dish.

    Recommended with Article 7.

    MX$89 Active
    1. I.Fried first. Marinated after. That order does not change.
    2. II.Cold. That is how Hamburg eats it. That is how San Blas gets it.
    3. III.Keeps a week in the fridge. Has never lasted a week.
  11. Article08

    Klöße · Potato dumplings

    Potato boiled and pressed. Potato starch and egg. Shaped by hand. Three per order. Inside each one hides a butter crouton.

    Side Recommended with Article 16 or Article 15.

    MX$49 Active
    1. I.Klöße are potatoes boiled, pressed and shaped again. A dish from Thuringia. Made to pick up sauce.
    2. II.Inside each one, a crouton browned in butter. Found when you cut it open.
    3. III.Boiled twice.
    4. IV.Three per order. Not sold loose. Recommended with Article 16.
  12. Article07

    Bratkartoffeln · Fried potatoes

    Waxy potatoes boiled, sliced and browned in lard with bacon and onion until the edges crisp. Caraway. Salt.

    Side Recommended with Article 14 or Article 18.

    MX$59 Active
    1. I.Side. Ordered separately.
    2. II.The bacon is not removed. Provision on modifications.
  13. Article06

    Butterspätzle · Buttered Spätzle

    Egg dough scraped by hand into boiling water. Browned butter. One hundred percent butter. Onion fried slowly in butter until golden.

    Side Recommended with Article 16 or Article 14.

    MX$49 Active
    1. I.One hundred percent butter. Zero margarine. Noted for the record.
    2. II.Scraped by hand over the pot. No machine, no press.
    3. III.Side. Ordered separately.
  14. Article05

    Kartoffelpüree · Mashed potatoes

    Floury potatoes boiled and riced while hot. Butter, hot milk, nutmeg, salt. Beaten by hand until smooth.

    Side Recommended with Article 16 or Article 15.

    MX$59 Active
    1. I.Made from potatoes. Not from powder.
    2. II.Side. Ordered separately.
  15. Article04

    Kartoffelsalat · Potato salad

    Waxy potatoes boiled and sliced warm. Dressed with hot broth, vinegar, onion and mustard. Rested until the potato has drunk the broth. No mayonnaise. Southern German recipe. Delivered warm.

    Side Recommended with Article 14 or Article 10.

    Active

    Broth, vinegar, mustard. No mayonnaise. Warm.

    MX$59
    1. I.Section I, southern: rested until the potato has drunk the broth. No mayonnaise. Delivered warm.
    2. II.Section II, northern: the mayonnaise is made here. Yolk, oil, mustard, vinegar. Nothing comes out of a jar. Delivered cold.
    3. III.The version with mayonnaise existed only in northern Germany. As of today it exists in this code. Noted for the record.
    4. IV.Pick one. Whoever orders both receives both.
  16. Article03

    Sauerkraut · House sauerkraut

    White cabbage cut fine, salted, pressed by hand until it gives up its water. Fermented six weeks in this kitchen, in clay crocks. No vinegar, no preservatives. Delivered cold or hot, as stated in the filing.

    Side Recommended with Article 18.

    Active

    Cold or hot.

    MX$29
    1. I.Section I, classic. Section II, Sinaloa: cut with serrano chili, lime and red onion. The chili is serrano. There is no other.
    2. II.Sauerkraut is cabbage that turns sour on its own. Salt, pressure, time. Nothing else goes into the crock.
    3. III.The acidity comes from lactic bacteria, the same ones as in yogurt. That is why there is no vinegar.
    4. IV.Six weeks. Not four.
    5. V.Legend says the Germans invented banda sinaloense. Half true. They sold the instruments, at a good price. Sinaloa supplied the music. Section II is the same thing in cabbage.
    6. VI.Cold or hot is stated in the filing. Without a statement, delivered cold.
  17. Article02

    Rotkohl · Red cabbage

    Red cabbage, onion and apple, sweated in lard. Deglazed with red wine. House-made apple sauce and apple pieces. Bay leaf, clove, juniper, cinnamon, nutmeg and black pepper. Two hours on low heat. Sweet and sour.

    Side Recommended with Article 16, Article 15 or Article 18.

    MX$50 Active
    1. I.Grandmother's recipe. It is not modernized.
    2. II.It tastes better the next day. This code does not permit it.
    3. III.Delivered hot.
  18. Article01

    Gurkensalat · Cucumber salad

    Cucumber in thin slices. Salted and drained. Cream, vinegar, dill, a little sugar. Delivered cold.

    Side

    MX$39 Active
    1. I.Dill is a fine-leaved herb, a cousin of fennel. It tastes between anise and parsley.
    2. II.The dill grows in our garden. Cut the same morning.
    3. III.Delivered cold.
    4. IV.Article 1. There is no Article 0.

Every main article includes Krautsalat and house pickle. From 200 MXN a Pretzel is added. From 300, two. It is not requested.

Provision on what is included

Provision on the Krautsalat

Zweierlei Kraut · Two-cabbage salad

Red cabbage and white cabbage sliced fine. Salted and kneaded by hand. Vinegar, oil, caraway. One plate.

  1. I.Every main article includes one Krautsalat. It is not requested. It is added.
  2. II.The Krautsalat is not an article. It is a right.
  3. III.Two cabbages. One plate. Delivered cold.
  4. IV.The cabbages are not separated.

Provision on the pickle

Eingelegtes · House pickle

Cucumber, carrot, beetroot and whatever vegetable there is that day, in vinegar. Two chilies: serrano and de árbol. Pickled by the Reinheitsgebot, the German purity law, applied to a jar: vinegar, water, salt, sugar and spices. Nothing else. Delivered cold.

  1. I.Every main article includes a pickle. It is not requested. It is added.
  2. II.The pickle is not an article. It is a right.
  3. III.Mexican and German fusion. The cucumber is German. The chili is Mexican. The jar is the house's.
  4. IV.There is experimenting every day. What is in the jar today was not in it yesterday. Noted for the record.
  5. V.No preservatives. Vinegar, water, salt, sugar and spices. The purity law is kept.

Provision on the Pretzel

Brezel · Pretzel

Flour, water, yeast, salt and a little lard. Shaped by hand. Dipped for a few seconds in lye before the oven. Baked until dark. Coarse salt.

  1. I.Every filing of 200 MXN or more includes one Pretzel. It is not requested. It is added.
  2. II.From 300 MXN, two.
  3. III.The Pretzel is not an article. It is a right.
  4. IV.The lye bath lasts seconds. The dark crust, the shine and the taste come from it.
  5. V.The lye is handled with gloves. In the oven it neutralizes, and the pretzel is eaten without them.
  6. VI.The coarse salt is not removed.

Chapter IIIProvision on delivery

  1. I.Delivery time: 30 minutes. In San Blas, 30 minutes are 60. Both figures are correct.
  2. II.The Inspector knocks once. He waits three minutes. Then he returns to the kitchen.
  3. III.The Inspector arrives five minutes before the stated time. This is normal in the Chef's country of origin.
03

Chapter IVProvision on beer

  1. I.This kitchen does not sell beer. It holds no license. The company respects the law.
  2. II.Pacífico is recommended.
  3. III.In 1900, when Mazatlán still had no electric light, three Germans opened the Cervecería del Pacífico: Jorge Claussen, Germán Evers and Emilio Philippi. Claussen was the German consul in the port. They began with two beers, a dark Munich and a pale Lager. The money came from Casa Melchers, 300 thousand pesos.
  4. IV.In 1954 Grupo Modelo bought it. In 2013 AB InBev, headquartered in Leuven, Belgium, bought Grupo Modelo. The principal shareholders are the Belgian founding families and three Brazilian investors. Corona belongs to the same group.
  5. V.The beer passed through German, Mexican, Belgian and Brazilian hands. It remains the best beer in Mexico. The company finds no relation between the two facts.
  6. VI.Internal name: Übercerveza.
1900 MAZATLÁN

Chapter VProvision on modifications

  1. I.There are no substitutions. There are 18 articles.
  2. II.Ordering Article 18 in a tortilla is permitted. Noted for the record.
  3. III.Ordering ketchup is permitted. Noted for the record.

Provision on Sundays

  1. I.Closed on Sundays.

Chapter VIOn the Chef

  1. 01The Chef was rejected three times by art school. Luckily for everyone, he chose the grill.
  2. 02He does not smile in photographs.
  3. 03He learned to make sausages in a village of 900 inhabitants. The village has four butcher shops.
  4. 04He measures the Bratwurst with a ruler.

Chapter VIIStamp card

Each filing is one stamp. At the eighteenth stamp, Article 18 is delivered at no charge.

0 of 18 stamps.

Transitional provisions

This code is in force. Effective immediately.

Any new article requires the repeal of an existing article.

Live music, banda and any activity that produces noise are reserved for such time as premises exist.