If enjoying a thoughtfully prepared Mexican menu isn’t quite enough to sate your appetite, you can enjoy a more hands-on experience with one of Los Tamarindos’s cooking classes, held in the restaurant’s adjoining kitchen terrace.Ĭocina de Autor is awash with atmospheric lighting, striking gold details and Mexican artwork / ©Grand Velas Los CabosĬocina de Autor translates into English as “signature cuisine,” which typically involves a menu that reflects a chef’s personality. The drinks menu is also dedicated to celebrated local produce, with the bulk of the wine menu featuring Mexican labels, and as you would expect, an impressive tequila menu is also on offer. The restaurant’s meat and fish dishes are equally as conscious of seasonality and freshness the fish is caught daily by local fisherman and hand-selected by Tamarindos chefs, while the chicken comes from its own farm-reared flock of Cornish hens. The ever-changing menu is dictated by the seasonal crops growing in the fields surrounding the restaurant, with head chef Enrique Silva following recipes that have been passed down through generations. Located in a 19 th century farmhouse, Los Tamarindos operates with a devoted farm-to-table philosophy. Located in a 19 th century farmhouse, Los Tamarindos operates with a devoted farm-to-table philosophy / ©Los Tamarindos Goldman Sachs Private Wealth Management.Flavors that we took for granted, but that today are taken further, to be discovered and later be missed by diners from all over the world that have had the Manta’s experience. Honest, bluntly, Olvera, in his own style, gives us a walk through well-defined and strong flavors ceviches, aguachiles,moles, cochinita, dishes that are served on any Sunday in any household in our country. Tres leches cake, my childhood dream cake, is reinterpreted and enhanced with a scoop of coconut ice-cream on top - my inner child is happy. The cochinita, made with achiote and sour orange, is somehow similar to a garam masala, but without the sweet notes of cardamom and with an accentuated acid flavor at the end. In this case a cochinita pibil Corean Bon with cilantro and habanero. The author, without pretentiousness, let the ingredients be the leading actors of his work, but when the sweet potato in mole almendrado arrived, it was clear that there were modern and ancestral techniques behind the alchemy that is a good mole they are not and never will be for the improvised.Ī good glutton should never pass on a cochinita pibil taco. So far, Enrique’s humility was noticeable. Crispy beet ceviche, in ginger and habanero tiger milk, in a perfect balance of flavors and textures. The food showed up, and the first in line was a jurel (Hamachi) finely sliced boasting without shyness -the astringent juice of the Mexican lemon, absolutely acidic, without competing for flavor with the cilantro and the sal de gusano, and on the fish some orange supreme trying to make peace on the palate.Įven without finishing the day's catch, the rest of the dishes flocked to the table, instantly turning the table into a canvas -roasted, sweet and smoked vegetables, in guacachile, an occurrence that the artist is forgiven for. “ Abrir boca” with a cocktail, an artesian beer or a Mezcal was Metre's suggestion, so we decided to try all three. You know, it does not matter how many times you have watched, there are never enough times for a human being to watch the sun going down on an oceanic horizon, where the warm colors of deep blue are like the night and the ocean. We arrived in a hurry we did not want to miss the sunset. You can hear breaking waves on rocks, you can smell salt always present on the fresh breeze of an ocean - with dessert. The protagonist, without a question, is not the interior design, neither the name of the chef but the Pacific Ocean. At the end of a long hall made of parotta wood and concrete, you will find in a simple corner an elegant yet sober dining room, probably no more than 10 tables.
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