Chef César Pita faces a new challenge: undertaking the latest culinary project at El Pedregal in Cabo San Lucas. The project is called Fénix, inspired by the mythological and immortal bird that symbolizes rebirth and renewal, conveying the transforming power of firewood.
El Pedregal welcomed me when I arrived in 2006, and I understood what Baja California Sur was like amidst the immense villas. It was here that I could create and cook. When offered the space for a new restaurant called Cocina de Montaña, I looked out at the Pacific behind me and wondered, “How do we cook here, in the mountains? “We used clay pots over a small fire and a wood stove, preparing dishes like goat cheese with vegetables and beans. I was inspired to cook Mexican food, and at that moment, the name Fénix came to us, symbolizing rising from the ashes, transformation, renewal, and reaching towards the sun,” says César.
This new culinary experience is an invitation to celebrate fire, food, and life. Fénix has sweeping ocean views and stunning sunsets, which frame each recipe with abundant fresh seafood, grilled meats, and craft cocktails.
It’s what we have here in the Pacific: Mexican cuisine merging with a breathtaking view, complemented by the wood-burning anafres (“portable oven”) in the background, all infused with a distinctly Mexican flavor and local produce.
The menu incorporates many ancient and modern techniques, achieving a simple and daring cuisine. Chef César Pita’s menu is designed with the best products available and surprising combinations of ingredients that showcase the beauty of our culture and Mexican cuisine
“I want this place to be for everyone; in the morning, come and eat my classic chilaquiles de birria and a little bean tamale with hoja santa, a little starry egg and mole Verde, a little bit of homemade bread with plantain, seeds and a good juice that the oranges of Ciudad Constitución give us;
all the variant of Mexican food: moles and tatemada (when you put something on fire like a piece of meat, a corn cob, spices or a tortilla, but the key element is that whatever it is; it must have a burnt crust) sauces. At night, we will find a good Chamorro in the charcoal oven with pancakes, Mexican rice, some beans from the pot, and homemade tortillas. And, obviously, the grilled fish with the grilled clams I make with the chorizo sofrito from Miraflores and some good sashimis with local fish”.
Originally from Querétaro, César’s culinary journey began in 2006 when he arrived in Los Cabos. His first kitchen experience was on a cruise ship with his father. However, his insatiable thirst for knowledge and his passion for culinary arts led him to explore various parts of the world, including Spain, Holland, Japan, Denmark, the Caribbean, Vancouver, Miami, South Carolina, and Napa Valley
His childhood was spent in his grandparents’ restaurant, surrounded by fresh and varied products, always influenced by attentive service. He said, “For as long as I can remember, I have spent my time in the kitchen. After school, we ate at the family restaurant. On Saturdays, I would get the products from the butcher, which was my childhood.” His family is of tradition, so he grew up surrounded by freshly made tortillas. For him, seasoning a dish is the most natural thing; perhaps that is where the success of his cuisine lies.
In Los Cabos, chef César Pita left his indelible mark at Lumbre, where he received a mention in the Michelin guide this year. “It is an opportunity for all of us. We are fortunate to have had the guide to live here. This recognition implies much more work for our destination, which needs us as chefs. It pushes us to be more creative and demanding with our product, much more detailed and consistent.”
