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| UN destino, dos paraísos / ONE destination, two paradises |
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| Don Quijote - Barceló Premium |
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It is said that it was the King Alfonso X "The Wise" the one who decreed that no wine could be served in Castilian taverns unless it was accompanied by some food. Tapas have diversified a lot with time since then. In the old day, they were merely slices of cold cuts and wedges of cheese.
Now, besides the typical olives - in all varieties - and dried fruits, we have tapas with all sorts of tradicional dishes served in small portions. There are far more local dishes and specialties nowadays, but this typically Spanish culinary custom that allows people to share a wide range of delicacies in a single event (that may well substitute lunch or dinner) has been maintained. |
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Address
Carr. Barra de Navidad km. 11.5, # 4900
Tel. (322) 226-0660
6:00 pm - 10:30 pm
www.barcelopuertovallarta.com
puertovallarta.concierge@barcelo.com
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| Local Chef |
| Roberto Gómez |
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| Roberto Gomez, passion and dedication for the Mexican cuisine is what has distinguished him. Being representative of our Mexican blend of colors and flavors has taken him to Beverly Hills and Dubai and to be awarded twice as a winner of the "Golden Touch" contest. He has been executive chef at Hotel Boutique Hacienda Cora, executive sous chef at Marriot Casa Magna and at present he is working as executive chef at Hotel Barceló Puerto Vallarta. |
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| Recipe of the Year |
| Eden’s fill in flavor |
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Receipe for 4 pax
Cake
INGREDIENTS
• 5 piece Egg
• 150 grs. sugar
• 200 grs flour
• 1 spoonful Vanilla
• 2 spoonful milk
• 2 spoonful butter
PREPARATION
Whip eggs with suga , wrap with flour incorporate
Liquids and put in tray with antiadherent paper withimpression, baked to 180ªc duraning 7 min.
Light Cream
INGREDIENTS
• 50 grs. pastry cook cream
• 50 grs whipped cream
• 1 hoja Gelatin
• 100 grs Fresh mango in cub
PREPARATION
Involve pastry cook cream with whirpped cream and incorporate
Gelatin rehidrated and melt previously.
Chocolate Cream
INGREDIENTS
• 80 grs Bitter Chocolate
• 40 grs. Cream
• 30 grs. Honey
• 20 grs Butter
PREPARATION
Temper all the ingredients to 32ªc and whip until make a cream
Strawberry Gelly
INGREDIENTS
• 150 grs. strawberry puree
• 20 grs. Gelatin
ASSEMBLY
Perfum cake with cassis liquor, roll with strawberry gelli,, mango light cream and chocolate light cream .
CHEF JOSE GABRIEL YERENA ARECHEGA |
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November 8th - 18th, 2012
Festival Gourmet de México, 2012 © All Rights Reserved
Phone: +52 (322) 222-2247 |
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