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| UN destino, dos paraísos / ONE destination, two paradises |
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| Santa Marea |
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Unique Taco Gourmet Experience with the finest mexican ingredients and fresh seafood from the sea to your table.
Casual Atmosphere and personalice service, combine with lounge and soft music, outdoor terrace with fresh mist system
Rated numer one on Trip Advisor in the Nuevo Vallarta area.
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Address
Paseo De Las Palmas N°3
Plaza 3.14
Nuevo Vallarta, Nayarit
Ph.: 322 2970201
Everyday 1 pm - 1 am
Weekends 2 am
www.santamarea.com
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| Local Chef |
| Gerardo Contreras |
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| Gerardo Contreras, a Chef graduate of Club Med, pastry chef where he began his career, departing to Houston in a bid to make inroads as a chef in a chain of Mexican restaurants throughout the American Union. 25 years after Santa Marea reaches to provide a touch of Mexico - American kitchen and make this a special and unique concept. |
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| Ver Menu... |
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| Recipe of the Year |
| Rib Eye Slices Santa Marea |
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Server 1
Ingredients
• 250 grm. Rib Eye
• 80 grm. Potato au gratin
• 40 grm. Asparragus
• 60 ml Spices
• 1 pza. Garnish
• 10 ml. Red Wine Reduction
• 10 grm. Cherry Tomato
• 2 pzas. Shrimp U15
Procedure
marinated rib eye with fine herbs, grilled medium and cut slices cut potatos slices, sauted with butter, garlic, onion, fine herb, add creme and milk put potatos on the pyrex with cheddar chesse on the top and gratined 350° degrees salted garlic, chalot, fine herbs, red wine reduction and add gravy cut asparragus 10 or 12cm put on the boiled wather and after that put on the pam with garlic, and pesto.
Presentation
• Dish 30cm
• On the top of potato au gratin
• With shrimp and asparagus
• Spices sauce
Creator: Gerardo Contreras |
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November 10th - 20st, 2011
Festival Gourmet de México, 2011 © All Rights Reserved
Phone: +52 (322) 222-2247 |
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