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“Salbute”: The ancestral Mayan cuisine translated by Chef Luis Quiroz
This contemporary proposal of a "salbute" (corn tortilla topped with stew and cabbage) designed by chef Luis Quiroz is inspired by the mysticism and traditions that gastronomy from Yucatan offers us, culinary delights that have been the imminent result of the fusion of ancient Mayan cuisine and the flavors brought by the Spaniards in the Conquest. Chef Luis Quiroz celebrates our heritage with this recipe that revolutionizes ancestral flavors.
Luis has a degree in Tourism, Hotel and Gastronomic Business Administration from the Universidad del Valle de México. His love for Mexican gastronomy began at a very young age. Throughout his career he has collaborated in various restaurants in Mexico and the United States. His style is based on creating innovative and joyful recipes every day that delight the most demanding palates.
The traditional tortilla soup of Chef Ricardo Muñoz Zurita
This Aztec delicacy was born in the search to capture Mexican ingredients and flavors in a traditional soup or broth. Chef Ricardo Muñoz Zurita has turned it into a dish that you must try when you visit his “Azul Histórico” restaurant, a culinary experience full of flavor and traditions, from the assembly on a plate shaped like a Mexican “Catrina” (an elegantly dressed woman´s skeleton figure) to the preparation with delicious garnishes from dried chiles, pork rinds, cheeses, avocado and cream.
Born in Coatzacoalcos, Veracruz, he is considered one of the most important chefs in Mexico and has been distinguished with various awards and was named by Time magazine as "Prophet and preserver of culinary tradition." He is currently the main chef of the “Azul y Oro” cafes and the “Azul Condesa” and “Azul Histórico” restaurants. During his career he has dedicated himself to touring the country to learn about the traditional cuisine of each region, which has made him a benchmark of Mexican gastronomy.
“Sopes”, a dish that transcends and is enriched over time by Chef Javier Plascencia
Ingenuity and flavor fill the Mexican cuisine. Talking about "Antojitos Mexicanos" goes back to our ancestors, as it is well known that since pre-Hispanic times corn has been recognized as a fundamental ingredient within it. On this occasion, Chef Javier Plascencia celebrates Mexican cuisine and its ten years of being Intangible Heritage of Humanity with an exquisite marrow recipe that reinvents traditional flavors, discover more about the history of this traditional dish and the chef´s recipe.
Chef Javier Plascencia
A native of Tijuana, Javier Plascencia has collaborated in family restaurants and has always been in search of new flavors and ingredients, which has led him to travel his state and other countries. He is currently one of the most important businessmen in the region. He is the author of the book The Soul of Baja where he takes a trip through the culinary history of Mexico, showing its richness and becoming an ambassador of modern Mexican cuisine.
“Infladitas de pollo” in “mole de hoja santa” by Chef Daniel Manzano
A celebration of traditional flavors where corn surrounds one of the most characteristic dishes of Mexican cuisine: mole; On this occasion, Chef Daniel presents a unique proposal where he fuses the “hoja santa” (also known as Mexican pepperleaf, and root beer plant) with pumpkin seeds to create a green mole, accompanied by grilled chicken, leaves made from “yerbabuena” (Mentha spicata), native and wild coriander, purslane and spring onion with a vinaigrette of lime. You craved it, right? Discover more about the history of this dish and its creation.
Daniel Manzano Flores
Born in Tlaxcala, Daniel has managed throughout his career in renowned hotel complexes and restaurants to define his culinary style, by giving a little twist to traditional Mexican food in each dish. Currently, as Chef de Cuisine of the C-Grill restaurant, Thompson Hotel Playa del Carmen he enjoys experimenting with ingredients from the region, achieving unique creations that reflect Mexico through local products. With more than ten years of experience, Daniel Manzano Flores creates innovative recipes that captivate the palates of travelers from all over the world.