Los Cabos is a gastronomic paradise that never ceases to surprise with innovative experiences.
In this diversity of offers, Hotel Hard Rock Los Cabos joins with the traveling program “Rockstar Chefs”.
For three days, Mexican chefs Zuleyma Zepeda, Mario Espinosa and Irving Cano were true rock stars preparing gastronomic experiences for all guests, for the youngest pizza & cupcakes lessons, and for the grownups, aguachiles and ceviche classes.
The chefs ended each night with spectacular dinners that incorporated into their creations ingredients as diverse as the same musical genre has derived in styles. The result was an explosion of flavors that amazes even the most skeptical diner!
The evening of Thursday, July 27 featured an interactive dinner with live cooking show. Zuleyma, Mario and Irving took three volunteers among the attendees as sous chefs, with simultaneous transmission on the theater screens we were all immersed in the show.
As overture a cube of blue melon with crispy chicharron and tapioca let the diner know that this would be an experience like no other, in the title of a song, “Bohemian Rhapsody”.
A watermelon tartare in ponzu sauce with ginger aioli and Persian cucumber starred the second course presented by chef Zuleyma Zepeda. A surprising success with the ideal balance between sweet and sour. Accompanied by a “mezcanela” cocktail with mezcal, hibiscus and cinnamon.
The third course was truly a rock show both in the preparation process and on the palate. Chef Mario Espinosa served a red snapper using an ingredient little known to some, but characteristic of the Yucatecan peninsula: the “Xkatik” chili, a type of güero chili that does not add heat but does add a lot of taste.
This melt-in-your-mouth catch of the day was served over a butter-caramelized pineapple purée and sautéed Brussels sprouts. As final notes, a chard leaf slightly passed through the pan added flavor to the dish.
This soundtrack was accompanied by the “Caribbean” cocktail made from rum, coconut water and mint.
The musical bridge was in charge of the house chef Francisco Ahumada Green, head chef at the hotel restaurant “Awaken your senses”. The chef presented an electrifying dish of braised pork and grilled shrimp served over mole sauce and green pea emulsion. This course arrived to the beat of a “Campari tonic” (campari and tonic water)
The great fade out of the dinner was a cute dessert created by chef Irving Cano, who presented it as “The Mexican Mordisko”.
Two cookies shape as a pig “marranito” (traditional cookies found in the market of Mexico City) made a sandwich on piloncillo ice cream and then dipped in chocolate. This fresh proposal was served with eggnog cream, black cherry balsamic and truffle vinaigrette, garnished with figs, mango, mint leaves and edible flowers. A Carajillo was brought as final cocktail.
Without a doubt, a musical and gastronomic top hit that everyone would add to their playlist!
