| |
|
| UN destino, dos paraísos / ONE destination, two paradises |
|
|
|
| Epazote - Grand Luxxe, Nuevo Vallarta |
| |
The newest and most luxurious restaurant in Riviera Nayarit, Restaurant Epazote, located at the lobby of Grand Luxxe, honored with the “Award T” due to its vast menu of over 50 certified Tequila brands; Epazote is the best option to enjoy an authentic Mexican dinner. At Epazote, good taste, excellent service, and culinary tradition are mixed to create a one of a kind dining experience.
|
| |
Address
Av. Paseo de las Moras S/N
Fracc. Nautico Turistico
Nuevo Vallarta
Nayarit C.P 63735
Ph.: 322-226-4000 ext. 7024
17:30 a 23:00 hrs.
epazotenv@grandluxxe.com
www.grandluxxe.com
|
|
|
|
| |
|
| Local Chef |
| Enrique García |
| |
Proudly from Guadalajara City, chef García commenced his career at the Presidente Intercontinental Guadalajara Hotel.
Under the guidance of chef Fulvio Ferreto, chef García developed his talent in various local restaurants becoming part of The Grand Mayan resort of Grupo Vidanta as Chef de Partie at Tramonto Restaurant.
As chef of the biggest dining room in Vallarta, the employee dining room of Grupo Vidanta, Mr. García’s biggest challenge was to serve over 2,000 meals a day. Currently, chef Enrique García is the chef of Epazote Restaurant at Grand Luxxe resort. |
|
|
| |
| Recipe of the Year |
| Cochinita Pibil Yucatan Style |
|
| |
|
|
| |
Recipe for 4 people
INGREDIENTS
• 1.250 kg pork leg chopped into big cubes
Marinade
INGREDIENTS
• 250 grs. Annatto
• 10 Sour oranges (juice)
• Salt
• 5 Black pepper corns
• 1 “Guajillo “chili pepper
• Thyme sprigs
• Cumin
• Cloves
• 5 Tomatoes
• 50 ml. White vinegar
FOR COOKING
• 50 grs. Pork fat or lard
• Banana leaf
Marinade
PREPARATION
Blend together all the “marinade ingredients.” Verify seasoning with salt and pepper.
Season the pork cubes with salt and pepper. In a roasting pan, put the banana leaf at the bottom and cover it with the pork.
Cover the meat with the pork fat, add the marinade on top.
Cover the pork with more banana leaves, plastic film, and aluminum paper.
Cook for 90 min. A 200°C.
PRESENTATION
Serve the pork stew over a banana leaf cone. Accompany with handmade tortillas, fried plantains and pickled red onion with “habanero” chili pepper.
Finish with a fresh coriander sprig.
Chef Enrique Garcia |
|
|
|
|
| |
|
| |
|
|
|
November 8th - 18th, 2012
Festival Gourmet de México, 2012 © All Rights Reserved
Phone: +52 (322) 222-2247 |
|
|
|
|
|
|
