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| UN destino, dos paraísos / ONE destination, two paradises |
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| El Delfín – Hotel Garza Canela, San Blas |
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The Delfin restaurant, a place in San Blas where you can experience Mexican cuisine from creation to innovation. It is an intimate space with charming atmosphere and unsurpassed personal and friendly service.
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Address
Paredes # 106 Sur
San Blas, Nayarit
Tel. (323) 285-0112
8:00 am - 10:00 pm
www.garzacanela.com
betty@garzacanela.com
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| Local Chef |
| Betty Vazquez |
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An alumni of Le Cordon Bleu Paris, where She learned from great masters, the Chef Betty Vázquez has twenty-five years experience in ever-evolving cuisine. Among her mentors are Chef Pedro Ortega of Grupo Estoril in México, chef Victor Sierra and Chef Juan Mari Arzak of San Sebastian, Spain.
The culinary premise of El Delfín is a gastronomy full of flavor, style and technique, always imaginatively reinvented with balance and simplicity. |
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| Recipe of the Year |
| Shrimptartar and cantaloupe carpaccio in ginger marinade |
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Serves one
Super-thinslices of cantaloupe the texture of carpaccio, circle ginger-marinated shrimp tartar.
• ¼ pieceof cantaloupe
Marinate shrimp for three minutes with the following:
• 1 cup of minced shrimp
• 3 Tbsplemon juice
• 3 Tbsporange juice
• 1 tsp mincedginger
• 3 tsp mincedred onion
• 1 tsprice vinegar
• 1 tspsoy sauce
• 3 tspcilantro leaves finely chopped
• 1 tsp crushedred pepper
• 1 Tbspolive oil
• ½ pieceof avocato
PRESENTATION
Shavethin slices of peeled, seeded cantaloupe into ribbon-like slices. Arrange slices,overlapping slightly in a circle around the rim of a salad plate.
Placethe marinated shrimp in the center allowing the juices to flow into the cantaloupecarpaccio as a dressing. On top of the shrimp tartar put thin slices of peeledavocate in a circle and garnish with a dry chile de arbol, two thin slicesof red onion and chives.
Recipe by Betty Vázquez |
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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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