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| La Table Krug at The St. Regis Mexico City |
Travelers to Mexico this spring can look forward to an abundance of options when it comes to dining opportunities. From new culinary experiences near Cabo San Lucas, to a recently revamped dining program at Esperanza, An Auberge Resort, here are some new and notable destinations foodies should keep on their radar during their next visit to Mexico.
New Culinary Experiences at Pedregal
Luxury Travel Advisor’s Natalie Maneval recently spoke with Fernando Flores, general manager at The Resort at Pedregal, and got the latest on the property, including the details on its latest culinary experience.
The hotel, located just minutes from the center of Cabo San Lucas, is only accessible by the private Dos Mares tunnel. Comprising 112 rooms, accommodations include private terraces, plunge pools and services such as personal concierges. There is also the 12,000-square-foot Luna y Mar Spa, which offers CrossFit as part of its wellness programs.
Culinary enthusiasts staying at the hotel should be sure to visit the hotel’s seafood restaurant, El Farallon, which recently added a new Champagne Terrace. The experience provides guests with a selection of 15 different Champagnes including Blanc de Blancs, Rose and Vintage. In addition, the Champagnes are paired with imported cheeses and artisan salts, including black lava salt. The Resort at Pedregal also announced recently that Jose Maria Aguirre will serve as the resort’s new wine director, overseeing wine selections across all of the hotel’s restaurants and bars.
Foodies looking to stay at the resort will also want to check out the fifth annual Art of Taste Food & Wine festival, taking place from October 26-30, 2016. This year’s theme will be Mexico’s Day of the Dead holiday, and will include appearances by top chefs, winemakers and mixologists from around the world. Note: Tickets are limited.
Visit www.theresortatpedregal.com
Ned Beauman Reports on Oaxaca’s Mezcal Scene
Late last year, The Guardian’s Ned Beauman took a day-long mezcal tour through the state of Oaxaca in southern Mexico to learn more about how the traditional alcoholic beverage is made, its history, and where to find it.
Beauman reports that only a couple of years ago, relatively few people in the UK had ever tasted the drink, made from the agave plant. However, the drink has gradually become more popular and can now be found around the world, often used as a base for cocktails or served by itself. Mezcal bars have opened in London recently, as well as Dalston (an appointment-only boutique LN-CC) and Fitzrovia (at Mezcalería, above the Charlotte Street branch of the Mexican restaurant chain Wahaca).
However, Beauman says the state of Oaxaca, as well as its capital city (also called Oaxaca) is still the best place to sample authentic mezcal. There are 2,000-3,000 palenques, or mezcal distilleries, in the state.
Although both tequila and mezcal are made from agave hearts, the difference is in the way the drink is prepared. Tequila producers create their product in large pressure cookers, while mezcal producers roast theirs in fire pits. In addition, tequila must be made from the blue agave, while mezcal can be created from dozens of rare agave varieties. Each distillery has its own processes and methods which are often passed down for generations from father to son. Note: Most palenques aren’t legally certified to export their product, meaning the best way to taste some of the world’s best mezcals is to drive out and buy them at source.
During the day-long tour, Beauman sampled several different varieties of the beverage, including a mezcal at 80 percent alcohol, and pechuga, which is made by hanging a raw chicken breast, skin removed, inside the still. This method reportedly balances the taste of the fruit that was added earlier in the process.
For travelers who don’t want to leave the city, Beauman explains there are still plenty of opportunities to taste mezcal. Outside the Basilica de la Soledad travelers can buy mezcal sorbets, while roaming vendors sell the drink in jerrycans at the Mercado de Abastos. There is also a collection of bars dedicated to the drink as well, including Mezcaloteca, Los Amantes, Cuish and In Situ, which offers over 200 varieties of the beverage behind the bar.
Revamped Culinary Offerings From Cabo’s Esperanza Property
Esperanza, An Auberge Resort, located near Cabo San Lucas, has appointed a new culinary team, naming Guillermo Gomez executive chef and Octavio Munoz director of food and beverage.
In his new position, Gomez will oversee the resort’s six restaurants, including Cocina del Mar and the new Pesca Ceviche Bar. Before accepting his new role at Esparanza, Gomez was the executive chef at Verdura Golf & Spa Resort in Sciacca.
Munoz previously served in food and beverage roles at Rosewood Hotels & Resorts in San Miguel de Allende and Mayakoba.
In addition to the changes made with the culinary team, there will also be new menus at the resorts six eateries.
At Cocina del Mar, guests will dine on fresh, local seafood with a menu inspired by the Mediterranean and authentic cuisine from greater Mexico. There will also be new culinary events, including Prosecco wine dinners and dishes such as seared scallops and chocolata clams with pipian sauce.
The resort’s newest dining venue, Pesca Ceviche Bar, will also serve chocolata clams at its oysteria, while guests can visit the Lounge Bar for late-night specialty cocktails and live music.
American dishes such as hamburgers, salads and quesadillas will be on the menu at La Terraza Americana. Meanwhile, at La Palapa, the resort’s private residence club, guests can dine on Mexican comfort food including seafood and carnitas. Also in the private club, Las Estrellas will offer modern-style Italian dishes.
For guests with dietary restrictions, seasonal vegan, vegetarian and gluten-free dishes are available. Options include vegan saffron quinoa risotto with shaved almonds and vegan enchilada, among others.
Unique Culinary Experience at La Table Krug
La Table Krug, The St. Regis Mexico City’s restaurant led by Executive Chef Sylvain Desbois, is offering an 11-course culinary experience specifically designed for 12 guests.
The collaboration between Möet Hennessy Mexico and The St. Regis Mexico City is meant to pay tribute to Maison Krug. Dishes included with culinary experience are created using ingredients such as King crab, Sologne caviar, Wagyu prime cuts, Kumamoto oysters, black truffles and Maine lobster, along with other locally sourced products. Chef Desbois creates a new menu each week, and the experience is offered Tuesday through Saturday beginning at 8 p.m, by reservation only.
Chef Desbois has worked with Michelin starred French chefs, Bernard Loiseau and Eric Frechom, during his tenure at Le Bristol in Paris.
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