Four Hands on Deck at Peninsula

On December 1, for one night only, guests at Pueblo Bonito can delight in the combined talents of chef Billy Maldonado of Fónico and Pueblo Bonito Pacífica’s executive chef, Carlos Arriaga, alongside the innovative mixology of Luis Miguel Cardona from Rayo Cocktail Bar and Adam Rogers, also from Pueblo Bonito Pacífica.

Imagine a five-course menu crafted to awaken and stimulate all your senses. The proposed culinary experience begins with the premise that each dish served tells its own story about tradition, innovation, and artistry. Guests will savor Chef Maldonado’s inventive blend of Mexican traditions with global influences, a hallmark that earned him recognition as one of Food & Wine's “Best New Chefs of 2023.” From the subtly elegant flavors of blue corn tostadas with scallops and yuzu to the bold taste of marinated and grilled bass with miso, Maldonado’s dishes are an ode to authenticity in the kitchen.

Complementing Maldonado’s work, Chef Carlos Arriaga brings his deep understanding of pre-Hispanic meats and techniques honed over years at establishments like The Ritz-Carlton and Quivira Steakhouse. Together, they will craft a showstopping menu that entices with dishes like a velvety tomato soup with smoked cumin and Oaxaca cheese quesadilla and then disarms with confit piglet with red mango pipián, crushed sweet corn, and plantain pearls. The night is set to conclude with a delicate Pavlova adorned with seasonal fruit and drizzled with chocolate sauce—a light and refreshing finish.

While the dishes are mesmerizing, this culinary collaboration also presents an ideal opportunity to explore the craft of cocktail making. The evening will begin with a spirited reception led by mixologists Luis Miguel Cardona and Adam Rogers. Cardona— the head bartender at Rayo Cocktail Bar, recognized as one of North America’s 50 Best Bars—will showcase his mastery of Mexican spirits, incorporating rare distillates like the corn, wheat, and sugarcane-based Pox, the mezcal-like Tuxca, the micro-batch Condesa Gin, hand-formulated and distilled in Mexico City; and the sweet to earthy rum-like Charanda into imaginative libations. Each sip is a tribute to Mexico and all the unique flavor notes that are scarcely known outside of the country.

Adam Rogers, Bar Manager at Pueblo Bonito Pacífica, brings 15 years of expertise with a minimalist approach and a penchant for spotlighting regional flavors. His signature Damiana Tonic, crafted with locally sourced herbs like cilantro and the uniquely pungent and earthy epazote, captures the essence of Baja California Sur. Together, these master bartenders will set the tone for an exquisite evening.

All of this will take place over two seatings at Pueblo Bonito Pacífica’s Peninsula Restaurant. Perched on the edge of the Pacific Ocean, under star-filled skies and with the rhythmic sound of crashing waves as a backdrop, the setting is always at once intimate and awe-striking at this beloved dining spot.

This four-handed dinner and cocktail collaboration is designed to be more than a meal; it’s an immersion into the art of fine dining and mixology. Space is limited for this exclusive culinary event. To reserve your spot, contact your concierge, call 624-142-9696, Ext. 710, or email pacifica.peninsula@pueblobonito.com