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Press Releases - 2008


August 4th, 2008

Puebo Bonito Sunset Beach Resort and Spa, Cabo San Lucas, Hosts PacifiCooks Masters Chefs of Mexico, July 18-25, 2008

Top Chefs of Mexico Pushing Boundaries, Defining New Cuisine to Rival World's Best


CABO SAN LUCAS, Mexico (August 4, 2008) - What happens when nine top chefs from Mexico come together in Cabo San Lucas?

 

Mágia!

 

Who knew Mexican fine dining, so often overlooked when rating the top cuisines in the world, could rise so high in the culinary landscape?

 

These chefs did.

 

And, in a three-week event hosted by Antonio De Livier, Eecutive Chef of Pueblo Bonito Oceanfront Resorts and Sp, these master chefs, celebrated crafstemen all, showcased the artistry of authentic Mexican fine dining while redefining Mexican cusine by adding their own modern twists. Now they are ready to tell the world.

 

For dining entusiasts and food writters from Mexico and the USA, the event offered a chance to get to know the chefs in a personal way —individually and collectively—and to learn about their philosophies, approaches and techniques while enjoying the unique pairings of mexican wines by Pueblo Bonito's Juan Carlos Flores mazon, executive sommelier, and 2004 Champion Sommelier of Mexico.

 

Imagine beginning a fine dining experience at the elegant and welcoming LaFrida Restaurant, the main venue for these events at Pueblo Bonito Sunset Beach, with a shot glass of cold Negra Modelo, accompanied by chicken in a savory mole, served with a crisp—all presented on a silver spoon. This is Chef Antonio's signature amuse-bouche. Serving creations including a three-clam ceviche and scallop carpaccio to a miso and yacatecan spice marinated sea bass, chefs presented original dishes, one after another, giving diners both explanation and context for their inspirations.

 

"Through this culinary event, we're helping people rethink what is Mexican food. I can tell you it is not fajitas. Fajitas are not Mexican – not at all," says De Livier who, as executive chef for all Pueblo Bonito Oceanfront Resorts & Spas properties, seeks to combine the best of all local ingredients in his own artistically adventuresome recipes.

 

"We see ourselves as young explorers, constantly pushing the traditions and evolving our knowledge. We come together three times a year to share our experiences, our ideas, and to learn from each other," adds De Livier.

 

"One thing we all respect is traditional Mexican technique," says Frederico López, a graduate of the prestigious Culinary Institute of America who is committed to and passionate about serving Mexican fare. Through his catering operation in Playa del Carmen, he expands the understanding and influences the tastes of thousands of visitors and corporate clients with his Mexican-based menus. "PacifiCooks provides us the opportunity to learn from each other. We definitely do not want to keep our techniques a secret," he adds.

 

These top chefs were joined by Enrique Olvera, recently appointed executive chef of Mexicana Airlines; Ricardo Muñoz Zurita, named by TIME Magazine as a "prophet and preserver of the Mexican culinary tradition," author, and owner of the celebrated Café Azul y Oro restaurants; Margarita De Salinas, owner and executive chef of Don Emiliano, San José del Cabo, and her restaurant in Mexico City; and Guillermo González Beristáin, award-winning chef and owner of Grupo Pangea.

 

Other chefs included Benito Molina, owner of three restaurants in Baja California including La Manzanilla, Silvestre, and Muelle Tres; Gilberto Del Toro Coello, an international chef serving as executive chef at Pueblo Bonito Mazatlán; Paulina Abascal, Mexico's most famous pastry chef, who is executive chef of Mexico City's Trico Pastry shops and host of Pasterleria.mx TV show.

 

Summing up the experience, Chef Molina enthused, "We invent in the moment. We use ingredients from Mexico and around the world, but we always cook in the tradition." Adds Chef De Livier, "We've been a hidden treasure. But no longer. Now we're dancing with the "big guys' in international culinary circles." De Livier and his passionate colleagues are already hard at work planning next year's event.

 

About LaFrida:LaFrida opened to instant acclaim in April 2005 in Pueblo Bonito Sunset Beach Resort in Cabo San Lucas, Mexico. The spectacular dining room, with indoor and outdoor seating overlooking the Pacific Ocean, was designed by master Guadalajara architect José Luís Orozco. Paintings and fascinating remembrances of Frida Kahlo are an intrinsic part of the restaurant's elegant and dramatic décor. At LaFrida, Executive Chef Antonio de Livier combines the best of local fish, seafood, meats and fresh organic vegetables and spices in his own artistically adventuresome recipes, creating delicious nuances and intricate layers of delicate flavors. The result is a menu that brings elegance and a joyful exuberance to modern Mexican cuisine.

 

About Pueblo Bonito Oceanfront Resorts & Spas:Pueblo Bonito Oceanfront Resorts & Spas offers uncommon amenities, unsurpassed service, and the warmth of a luxurious Mexican home. The collection includes properties in Los Cabos—Pueblo Bonito Pacifica Holistic Retreat & Spa, Pueblo Bonito Sunset Beach Resort & Spa, Pueblo Bonito Rosé Resort & Spa, and Pueblo Bonito Los Cabos, two in Mazatlán—Pueblo Bonito Mazatlán and Pueblo Bonito Emerald Bay Resort & Spa, and one in Puerto Vallarta—Samba Vallarta, an all-inclusive resort by Pueblo Bonito.

 

Participating Chefs, their Restaurants and Website Addresses

 

Chef Antonio de Livier:

 

Chef Benito Molina:

  • La Manzanilla Restaurant
  • Silvestre Restaurant
  • Muelle Tres Restaurant
  • Website: www.rmanzanilla.com

 

Chef Enrique Olvera:

 

Chef Ricardo Munoz Zurita:

  • Café Azul y Oro Restaurants

 

Chef Margarita de Salinas:

 

Chef Guillermo González Beristáin:

 

Chef Gilberto Del Toro Coello:

 

Chef Federico López:

 

Chef Daniel Ovadia:

 


PacifiCooks Chefs (from left: Chef Guillermo Gonzalez Beristain, Chef Paulina Abascal, Chef Margarita de Salinas, Chef Antonio de Livier, Chef Federico Lopez, Chef Benito Molina and Chef Ricardo Munoz Zurita

 


Chef Antonio de Livier

 


Pan-Seared Scallop with Parsnip Puree, Guajillo Chile Ravioli with Chorizo and Potato in Yucatan Ink.


Los Cabos

Los Cabos
Pacifica

Pacifica
Sunset Beach

Sunset Beach
Rose

Rose
Mazatlan

Mazatlan
Emerald Bay

Emerald Bay
Samba Vallarta

Samba Vallarta