october-2011

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LE CHIQUE
En Cancún, dentro del Hotel Azul
Sensatori, se ubica el lujoso restaurante
Le Chique, catalogado como uno de
los mejores de la zona. Está a cargo del
chef Jonatan Gómez, quien experimenta
con la cocina molecular y define su
recinto como “el lugar donde tomamos
la aventura y atrevimiento de El Bulli, la
técnica y perfección de El Celler de Can
Roca, el arte del chef Quique Dacosta y el
diseño y tendencia de Alinea”. Cada uno
de los platillos respeta las bases culinarias
de México y el mundo. Sin duda, es un
restaurante donde se puede apreciar una
estupenda cocina de autor de 12 tiempos.
Carr. Cancún-Puerto Morelos
Km 27.5
Cancún, Quintana Roo
karismahotels.com
CONTEMPORARY CUISINE
Mexican cuisine has a fresh new look—it’s being fused
with the best ingredients and culinary techniques from
around the world. The result is an immaculate blend of
taste, texture and culture. This is fusion food at its finest,
and more of these avant-garde restaurants are popping
up around Mexico than ever before. The time-honored
traditions of Mexican cuisine are being paired with modern
cooking methods such as molecular gastronomy, which
uses advanced scientific tools and techniques to enhance
flavor, while also preserving the defining characteristics
of Mexico’s classic dishes. In the North, chefs are using
such techniques to reinterpret the country’s most famous
cuisine, raising dining experiences to new heights.
Pangea—the famed fusion restaurant in Monterrey—has
created a new standard in contemporary Mexican food.
Having worked under chefs in Madrid, Paris, Strasbourg
and beyond, Chef Guillermo Gonzalez Beristain brings years
of international experience to the restaurant, which is also
home to a wine shop and cooking school. In Guadalajara,
Eikki is a small 38-seat restaurant in the basement of a
boutique hotel that offers a sophisticated dining experience.
Here, emphasis is placed on eclecticism and minimalism,
as evident by the restaurant’s motto: “No menus, No
rules.” Chef Casiano Reyes substitutes traditional cooking
methods for creativity and improvisation, and the results
are delectable. Of all the country’s regions, Central Mexico
offers the widest range of ingredients. The area’s high
altitude breeds diverse flora and fauna, and many local
chefs capitalize it. Pujol, in Mexico City, is the area’s shining
star. It’s considered one of San Pellegrino’s World’s 50 Best
Restaurants, and many of its dishes are now world-famous.
Chef Enrique Olvera uses time-tested ingredients such
as chilli, beans, squash, corn, avocado and even edible
insects to put a spin on Mexican cuisine standards. Also
in Mexico City is Azul y Oro, which offers dishes such as
Jamaican-style enchiladas or bean tamales—a perfect
marriage of subtropic culinary styles. At Cafe des Artistes
in Puerto Vallarta, Chef Thierry Blouet is one of the pioneers
of French/Mexican fusion food: His restaurant’s beef filet
is covered in petals of Camembert cheese, spring onions
and chipotle sauce. The wide range of leafy vegetables used
there are a testament to Blouet’s passion for the art. In the
South, the Gulf of Mexico and Pacific Ocean each provide
unique species of fish, which have become a mainstay of
southern Mexican cuisine. Yaxche Restaurant in Playa del
Carmen is an ambassador of the ancient Mayan cooking
methods. Indulging in one of their tasty dishes is like taking
a journey back in time. Recipes have been rescued from
another age, but are reinvigorated with the latest culinary
trends of the region. In Merida, Yucatan’s largest city,
Nectar Food & Wine uses local ingredients such as xcatic
chilli, used for the sliced onion tempura in chilmole sauce.
Mexican food has never tasted better.
VIVAAEROBUS VIAJA A MONTERREY, OAXACA,
LOS CABOS, MÉXICO, D.F., GUADALAJARA, VI-
LLAHERMOSA, CANCÚN Y MÉRIDA. PARA MÁS
INFORMACIÓN, VISITA VIVAAEROBUS.COM
OCTUBRE-NOVIEMBRE 2011 15