Chefs are like artists. We look for ways to showcase our culinary creations outside own restaurants. Sharing a fireplace with friends at festivals and gastronomic events during the year is the ideal place to do so.
It has also become popular in Los Cabos to enjoy dinners organized by several chefs. That allows locals and visitors to experience not only excellent dining, but a great evening.
On one occasion, I was fortunate to be invited to the Club by a great friend, Nicolas Ramirez, chef and owner of La Carreta de Los Cabos. We created a menu where the main ingredients were Mole Negro, seafood and organic products from Baja California Sur and Oaxaca.
As a result, we prepared vegetables from Miraflores, cabrilla and fresh shrimp from Baja California Sur as well as chilli peppers from Oaxaca. The ingredients filled the kitchen with mystical aromas and new flavors for diners eager to learn and explore our Mexican roots.
The special dishes of the pleasant night included:
Fresh cabrilla crusted with a mixture of dry chili peppers and tortillas, a touch of chapulines served with homemade Mole Negro and accompanied by organic vegetables sautéed with green garlic and pitiona.
Roasted shrimp served on a square of dried shrimp covered with black mole and accompanied by a salad of potatoes, nopalitos and oregano to help refresh the palate.
Dessert was also part of the menu. We served a delicious cold Oaxacan chocolate accompanied by tamales with caramelized vanilla macadamia from Todos Santos.
Our guests enjoyed the dinner and learned more about Mexico. Of course, to top off the evening we ordered a drink of mezcal with an orange slice and chili salt with chicatana.
Until next time!
