Gmunden, May 28th

The "Fiesta Mexicana" was a great opportunity for me and my team, pastry chef Sean Considine, my saucier Ignacio Gaxiola and my rotisseur Genadis Corrales to broadcast the new mexican cuisine in the gourmet palace Schlosshotel Freisitz Roith. Idyllic and lovely outdoor sitting hotel lies on the eastern shore of Lake Traun and offers a wonderful view over the shimmering lake and the green sapphire ceramic town of Gmunden. The michelin star crowned Chef Günther Maier organized this event and invited me to come. He usually blows his guests away with spanish mediterranean cuisine. Guenther Maier was my former chef and mentor and hereby I would like to thank him and his entire crew for having us.
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Graz, June 2nd

As part of the Gourmet Festival, club members had the unique opportunity to win their private dinner for 10, prepared by me at their own home.
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Gabelhofen, June 4th

Arriving to Schloss Hotel Gabelhofen, in the heart of Styria, set me back in time to the middle age. This beautiful perfectly equipped medieval castle has been stylish renovated and was a marvelous experience, especially for my mexican team. Manfred Vogl, Chef of the award winning restaurant and his entire staff were supporting us a lot with the elaboration of the wonderful six course menu. We prepared three courses each. It was a combination of local austrian and new mexican cuisine.
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Graz, June 5th

The Gala Dinner in the historical congress hall Graz was the finishing highlight of our culinary journey through Austria.
* New Mexican cuisine by ALEX THEIL (Palmilla, Mexico)
* Mallorcan star kitchen of MARC FOSH (Palma de Mallorca / Spain)
* Spectacular Russian cuisine by DAVID HEMMERLE (Moscow / Russia)
* Traditional Asian cuisine from top SHAUN ANTHONY (Shanghai / China)
* Famous French-American Cuisine by BRUNO DAVAILLON (Dallas / USA)
* Innovative cuisine of LASSE SKOV-LARSEN (Copenhagen / Denmark)
presented unforgettable culinary fireworks live and pure on the palate.

The organizer Jürgen Pichler rejoiced: "We had 1750 guests on five evenings in Styria. More than 45 styrian Chefs helped delightful the culinary ambassadors. Above all, Alex Theil impressed the "Gourmet Reise" team right from the beginning. He dragged incredible 40 kilograms of spices from his kitchen "Market by Jean Georges Vongerichten at the One & Only Palmilla" in Mexico's San Jose del Cabo”. The explanation of Chef Theil: "I will set you all on fire".
After all we convinced everybody with great austrian products and explosive mexican flavors that the mexican food is not only chili con carne.
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Going to Austria to the legendary Gourmet Reise Festival 2010

I am looking forward to traveling home and combine for the first time the wonderful Mexican chilis and spices and all the other exotic products which I have been using here for the past five years with all the Austrian ingredients. I had a great time selecting some of our best recipes and would like to share some of them.
















Sean Pastry Chef, Ignacio and Genadis two of our talented line cooks will be joining me on this journey.

My Nopal Cactus Diet

was for me the best way to loose 50 pounds in 6 weeks. Healthy natural food with local organic ingredients helped me to enjoy actually being on my first diet. At the beginning I was afraid of getting too hungry, especially after starting to exercise on a daily basis, but with 3 wonderful meals a day and a lot of tea and water there was no suffering at all. Nopal Cactus is seen as an excellent source of healthy fiber and was the main ingredients of most of my favorite diet dishes. I found a way to use it in my breakfast “cocktails”, salads, soups and even desserts.



Here are some of my favorite diet dishes:

Cherry Tomato and Nopal Cactus Gazpacho





Grilled Chicken with Nopal Cactus and Chili Salad




Yogurt and Nopal Cactus Foam with Hibiscus

Eat in Japan!

It took 16 days of traveling with Tokyo’s world class public transportation and a lot of walking to find all the to me recomended tiny restaurants, which brought me finally one step closer to understand more about Japanese food, traditions and history.










Tokyo – Tsukiji: World largest Fishmarket. Whatever lives in the sea, it’s probably there.
Mountains of octopus, rows of giant tuna, endless varieties of shellfish and tanks of live unnamable fish. About 2246 tonnes of fish, worth over 1.8 billion yen are sold here daily.












The best chicken ever I ate in tokyo and that has inspired me to come up with this dish which also has a little baja touch. how it’s done


Me, the master of the yakitori restaurant and his former apprentice Yoshiaki


At that tokyo's restaurant the menu is written on a sheet of wood daily.




Sakura mochi, a soft rice dumpling tinted cherry blossoms pink, filled with bean jam and wrapped in a cherry tree leave is a popular traditional spring cake in Japan.





Back at our kitchen in Los Cabos, “Suviche Restaurant” is one of our highlights.
We offer traditional Japanese & Mexican sea food (sushi&ceviche) and of course some sweets.
With the jamaica mochi we celebrate the mexican spring a little differnt. here is the recipe



Many thanks to Yoshiaki Akaike, our sushi chef, and his friends for guiding me through the city jungle.

Southern Cuisine in Los Cabos

Chef Linton Hopkins was combining his creations with the local ingredients of baja california. Accents of adobo chilli sauces and mexican coffee were used to fusion up the food.

ham wrapped mesquite grilled shrimp with spoonbread and holy trinity butter






















huachinango with miraflores heirloom tomatoes and radish parsley salad























coffee cured beef tenderloin, grilled eggplants, mustard greens and chow chow























CHEF THEIL, CHEF HOPKINS, PASTRY CHEF SEAN


here you can find the gran finale
buttermilk & blood orange

Blue fin Tuna, Shellfish, Fine Wines and Extra Virgin Olive Oil
you can find in Ensenada, Baja California Norte.
Fish Tacos, Seafood Cocktails, Soups and Ceviches are characteristic from this area.
Manila-, Red-, Geoduck- Clams, Mussels, Oysters, Lobsters, Octopus, Abalones and Shrimps are present in many typical dishes.
Check out my Pacific Seafood Soup recipe!
Check out my Baja Seefood Ceviche recipe!


There are many schools where bluefin tuna is being fatten in waters just visible to motorists along Baja California's main highway. For each pound of farm-fattened bluefin tuna that hits sashimi platters, roughly 25 pounds of wild sardines were devoured to attaining the oil content that makes the belly meat of a well-fed bluefin the 24-karat gold of the seafood business. At slaughter time, carefully trained workers, including divers, gently remove the tuna one fish at a time and bring them onboard a platform vessel. The animals are deftly killed, gutted, bled, and placed in near-freezing water — all within 45 seconds of capture.


Approximately 4000 tons of bluefin tuna undergo this process each year, and upwards of 90 percent go to Japan, where the fish may pull thousands of dollars each. Mexico became the second-largest exporter, after Spain. Japan imports about 50% of the bluefin tuna it consumes, mainly from 10 countries. The bluefin tunas reach Tokyo's Tsukiji fish market in only 70 hours. After the tunas were chilled in Ensenada they are transported to Los Angeles by land for shipment to Tokyo by air. In Los Cabos, Baja California Sur, we receive the same high quality blue fin tuna in only 4 hours up to three times a week.



Another remarkable ingredient from this area are sea beans (salicornia), which are growing wild along the Pacific coast. The small, usually less than 30 cm tall, succulent herbs are green, but their foliage turns red in autumn. They are highly edible either cooked or raw. The flavor and texture are like young spinach stems or asparagus. Sea beans are very often used as a suitably maritime accompaniment to fish or seafood and in salads.











Also cheese is in Baja California on the move.
Marcelo Castro, grandson of the Italian-Swiss Peter Ramonetti, creates a mature cheese aged in stone cellar. The cheeses produced (400 kilos per day) have no chemistry. They are prepared only with salt, milk and rennet. "Ramonetti añejo de invierno" is the name of this savored. The producer describes it: "What gives this vintage is a smooth, creamy taste, with a final tone tenuous acid, which can be tasted with bread, wine, jams and, of course, pure. It is the only one who is aged in stone cellar.




Wine Valley Guadalupe












Mussels Harvest






























Abalone Farm














































Ensenada Fish Market