What's going on in Los Cabos

After some time off on my blog, I am excited to post some highlights from the summer. I was traveling in the south of Mexico, saw lots of markets and enjoyed authentic Mexican street food. It was stunning to climb some of the pyramids, hidden deep in the rainforest, cross the majestic mountains of the sierra de Oaxaca, visit colonial cities, drive along the pacific coast beaches and chill on blue Caribbean beaches.

I am thrilled that OneandOnly Palmilla won the award #1 place as the “Best Resort in Mexico” for the seventh time by Condé Nast Traveler Magazine. The Resort also tied for 17th Place in the publications of Top 100 “Best in The World”.

Another great promotion of our destination was the first Mexican Culinary Festival at OneandOnly Palmilla. Mexican Chefs Enrique Olvera, Daniel Ovadia and Edgar Nuñez came to celebrate their cuisine and do some cooking lessons in our beautiful brand new “Herb Garden – Kitchen”.

Finaly it was time again to make a couple of seasonal menu changes to blow our guests away at Market Restaurant.

Only one month to go until 2012, when Los Cabos will be the official host city for the G20 Summit as this is an incredible opportunity for our destination!

Cabo Chefs Club

or "club de toby" - The Baja style high-end pot luck parties with a different theme at every meeting. This time “Shellfish”

Pineapple Cactus Juice

If you are looking for a healthy refreshing "non alcoholic" drink for your breakfast, lunch or dinner party check out this recipe and spice your drink up with a little serrano chile. You only need a blender, a strainer and a lot of ice. Serve it with a slice of pineapple, a lime wedge or a shot of tequila.


Ingredients

2 cup cucumber, chopped
1 1/2 cup nopal cactus, chopped
5 cups pineapple, peeled, cored & chopped
1 pc serrano chile, seeded & chopped



Preparation

Puree all the ingredients in a blender until smooth and strain threw a fine mesh into a bowl. Shake the juice and serve it in chilled martini glasses with the garnish of your choice.

Menu Changes at Market Restaurant

coming up next week. Green-, Snow- & Sugar Snap Peas, Green & White Asparagus & Rhubarb are the shining star ingredients on our menu now.

El Arte de los 11

… 11 of the best chefs in Los Cabos, “EmBAJAdores Culinarios” = CABO CHEFS CLUB created a delicious menu to blow all the 400 Guests away…







Alex Theil - Market, Jean Georges at OneandOnly Palmilla from Austria
Angel Carbajal, Nick San form Mexico
Armando Montano, El Chilar from Mexico
Drew Deckman, Deckman’s at HAVANA from USA
Edgar Roman, Grupo “Mi Casa” from Mexico
Emanuele Oliviero, DOC Wine Bar from Italy
Gerardo Rivera, Fiesta Americana from Mexico
Jacobo Turquie, La Panga Antigua from Mexico
Ricardo Lujan, Grupo Villa from Mexico
Tadd Chapman, Don Sanchez / Habaneros from Canada
Volker Romeike, Pithayas from Germany



Many Thanks to PUNTO.D / eventos con causa

Wachau meets Pacific kitchen

The opening event of the Wachau Gourmet Festival, inside the romanesque church with breath-taking colorful lighting was a total success.



I brought a lot of chiles & spices for our chorizo sope’s from Los Cabos.
Sope is like a Mexican corn flour tarte with beans and some kind of topping.



We did prepare some Guajillo chile chorizo and used some tradional garnishes like pickled oninons and jalpaeno chlie, cilantro and fresh cheese. My personal final touch was the passion fruit havanero chilli sauce for the perfect spicy - sweet & sour harmony.



My Mexican compañeros Carlos & Miguel and I where exited to try the delicious preparations from the Danish star chef Mads Refslund and the other famous Austrian chefs around.



Now… we are getting ready for our big event on Friday, April 8th in the modern styled restaurant “WESTSIDE”, where “Wachau will meet Pacific kitchen & new world wines”.

click here for reservations

We brought also for this “noche caliente” many treasures from Mexico.
Maseca flour, Achiote Seeds, Ancho-, Chipotle-, Guajillo-, Arbol-, Mulata- Chiles and some outstanding Tequila…
Local Vegetables, Fish and Meat will be brought from the Wachau, Niederösterreich and the surrounding regions for the great fusion of quality and flavors.
Having grown up in Vienna I knew that the “Wiener Naschmarkt” is also a great spot to buy a few of the imported stuff which we will be using.