With it’s rich blend of ingredients and complex variety, Mexican food is one of the highest-profile cuisines around the world. It’s certainly not the only reason you’d travel to Mexico, of course, but it’s one of the pluses of a Mexico vacation, whether you’re on the beach or in the city. If you’re looking to connect with authentic Mexican flavors, I’ve got good news: A luxurious Los Cabos hotel has announced dates for its food and wine festival, while two other equally glamorous Mexico hotels have shared their secret recipes for some of their most prized dishes.
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In Los Cabos, the Resort at Pedregal has announced dates for The Art of Taste, its fifth annual food and wine festival. Set this year for October 26 – 30, the gastronomic gala will celebrate the spirited Mexican holiday of Dia de los Muertos and feature a supernova of star chefs, including Richard Reddington, Dakota Weiss, Sonya Coté, and the resort’s new Executive Chef, Gustavo Pinet. The five-day epicurean adventure, hosted by journalist Janice Wald Henderson, will also welcome international wine and spirit authorities.
Festival highlights include instructional seminars focusing on subjects such as fresh salsa, tequila crafting, and wine and cheese pairing. The Ocean-to-Table class will concentrate on the preparation of ceviches, aguachiles, and tiraditos. A Dia de los Muertos dinner will take its inspiration from local Mexican customs and feature musicians, food booths and artisans. The Art of Taste will conclude with a gala dinner for which the chefs will each create a different course. A farewell after-party will follow with live music and dancing under the stars.
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Only 140 tickets to The Art of Taste will be sold. The Resort at Pedregal will offer four tiered packages, starting at $1,386 per person. Guests who book early will receive a complimentary four-course dinner for two at El Farallon (usually $400) of the day’s freshest catch, accompanied by a special selection from Vinos Encinillas.
If that festival isn’t possible due to schedule conflicts or budget restrictions, not to worry. You can create your own Mexican food magic at home, thanks to two luxury hotels who’ve shared some of their favorite recipes for Mexican cuisine. I received these recipes while researching a feature article about where to find Mexico’s tastiest regional dishes for TravelAge West (where I write about Mexico every month), but didn’t have room to include the recipes. So get out your cooking utensils, and then invite me for dinner when you’re done.
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Green Ceviche Pozole
By Signature Chef José Meza
Carolina Restaurant, The St. Regis Punta Mita Resort
INGREDIENTS
Green tomatoes .500 Kg
Onion .250 Kg
Serrano Chile .050 Kg
Maize 3 units
Bass Fish 1 flank
Lime juice .150 L
Oregano .015 Kg
Salt to taste
Avocado 3 slices
Radish 3 slices
Fish Chicharrón 3 slices
Cilantro 1 handful
DIRECTIONS
Cold Pozole Base
Add green tomatoes, onion, serrano chile, cilantro and lime juice in a stone mortar or conventional blender, season with salt and pepper to taste. The color should be one even shade of green. Strain well. Refrigerate and serve cold when ready
Fish Seasoning
Boil white corn in a pot with a dash of salt until consistency is al dente, the strain. Once cold, blend with lime juice and season with salt and pepper. Let rest then strain the excess liquid.
Garnish
Cut thin slices of radish, avocado, baby onion and cilantro
Plating the dish
Season the fish with lime juice, maize purée, powdered oregano, salt and pepper.
Neatly place the fish flank on the plate and garnish with radish, avocado, fish chicharrón, sliced onion, serrano and cilantro leaf.
Top with cold green pozole juice.
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Cochinita & Ceviche Mixto
Grand Hyatt Playa del Carmen Resort
Cochinita is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, seasoning it and imparting a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.
Where to order: La Cocina, Grand Hyatt Playa del Carmen Resort
INGREDIENTS
• 2.25 lbs Pork Tenderloin Head
• 10.5 oz achiote paste
• 10.5 oz red onion
• 1.5 oz whole garlic
• 16 oz bitter orange juice
• 2 pieces banana leaf
DIRECTIONS
• Place pork atop one banana leaf in a baking dish and sprinkle with salt and pepper
• Blend the achiote paste with the onion, garlic, and orange juice and use to marinate the meat for approximately 12 hours
• Preheat oven to 180 degrees
• Cover with remaining banana leaf and tin foil and bake for two hours
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Ceviche Mixto
Ceviche is a popular dish that is commonplace on the Mexican coast. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.
Where to order: Paseo Raw Bar, Grand Hyatt Playa del Carmen Resort
INGREDIENTS
- 1 oz cubed white fish
- 1 oz cooked octopus
- 1 oz cooked shrimp
- 1.5 oz onion
- 1.5 oz tomato
- .75 oz coriander
- 10 oz “leche de tigre”
- 13.5 oz lemon juice
- Drizzle garlic oil
For Leche de Tigre:
- 3.5 oz lemon juice
- 1 serrano pepper
- .75 oz fish
- .25 oz ginger
- .33 oz parsley
- .33 oz coriander
- .33 oz ice
DIRECTIONS
• Blend all “leche de tigre” ingredients and keep refrigerated until ready to use
• Chop tomato and onion into cubes
• Combine all mixed seafood into a bowl, add the tomato, onion, and “leche de tigre” and mix
• Add salt and pepper to taste