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| UN destino, dos paraísos / ONE destination, two paradises |
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| Frida - Grand Velas Rivera Nayarit |
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Her name evokes magic and mystery; the deep roots of Mexican heritage. The traditional cuisine of our country offers a delicious blend of aromas and flavors. Each dish reflects a vast culinary history; a work of art in colorful tones ranging from yellow to purple.
Kids are welcome.
Frida is a non-smoking restaurant.
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Address
Av. Paseo Cocoteros 98 Sur
Nuevo Vallarta, Riviera Nayarit
Mexico C.P. 63735
Tel. (322) 226-8000
Reservations required
Open From 6:00 p.m. to 11:00 p.m.
concierge@grandvelas.com
www.grandvelas.com
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| Local Chef |
| José Manuel Gordián Martínez |
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| Originally from El Tuito, Jalisco, Chef Gordián began his culinary career in the Fiesta Americana hotel, where he developed professionally before continuing on to the Hotel Pueblo Bonito in Los Cabos San Lucas. He later became part of the culinary team at the Marival hotel chain before joining Grand Velas Riviera Nayarit as a stellar chef in our AAA-rated Four Diamond Mexican specialty restaurant, Frida. |
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| Recipe of the Year |
| Ahí tuna served over sautéed Holly leaf served with pitaya sauce |
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For 1 person
INGREDIENTS
• 160 gr. Ahi tuna
• Salt, pepper
• Olive oil
• 30 gr. Holly leaf
• 1 pza. Thinly spiral plantain
Pitaya sauce
INGREDIENTS
• 2 pz. Pitaya (fine chopped)
• ½ garlic clove (fine chopped)
• 1 pz. Shallot (fine chopped)
• ½ lt. red wine
• 10 oz. Agave honey
PREPARATION
Pre heat a pan and sauté de shallot and garlic in a few troops of olive oil, add the red wine and reduce for 4 min. now we incorporate de chopped pitaya and the agave honey.
On low fire reduce for 3 minutes more, season with salt and pepper. Sear de tuna in a pan and restore for 1 minute.In the mean time sauté the holly leaf in a pan and slice in 2 half’s.Serve on a nice big white plate at the center.
Enjoy it.
Creator: Chef José Manuel Gordian |
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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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