Mexican Wine

is a rapidly growing industry and not only highly demanded in Los Cabos. Tasting the wines of Baja California Norte was the main objective from my recent trip through the renown Valley of Guadalupe which lies between the picturesque mountains close to Ensenada. It was amazing to meet a couple of the enthusiastic winemakers and learn about their visionary concepts. Modern “New World” technology wine production, but also “Old World” methods are used by the local mix of mostly self-trained Mexican but also European, North and South American wine-maker's clan. Thanks to Rogelio Cortes from Baja Wines Cabo we could experience “this very special places and moments in time”.

Vinos Vena Cava - La Villa del Valle



Bodega Paralelo



Tasting with Daniel Lonnberg



Bodega Roganto - Rogelio & Antonio



Mariachis at Cantina Hussong's in Ensenada



Bodega Tres Valles - Tasting with Joaquin Prieto



Bodega Sinergi - Tasting with Jose Luis Durand



Lunch at LAJA



Bodega JC Bravo - Tasting with Juan Carlos Bravo



Bodega Adobe Guadalupe



Bodega Mogor Badan - Tasting with Natalia



Bodega Quinta Monasterio



Walking through the vineyards with Reynaldo Rodriguez



Bodega Viñas de Garza - Tasting with Amado Garza



Hugo d'Acosta's Escuelita - "Little Wine Making School"



Tasting with Hugo at the Wine Boutique "La Contra"





Natalia's Garden



Natalia's Grape Marmalade and me



Click here for the Red Wine Goulash with Poblano Chili and Grape Marmalade Recipe

Eat in New Zealand!

After driving through the beautiful landscape of the north and south islands, I have tasted quite a bit of New Zealand’s delightful range of food and wine. Besides the numerous fish & chips places and cafes all over the country, I also have discovered some little town restaurants and great trendy places in Auckland, Wellington, Queenstown, Dunedin & Christchurch. What I mostly like while looking through the menus was the inspirations from Asian, European and Polynesian cuisine and the philosophy of simplicity and not over handling the great New Zealand’s products.

Wellington, "Foxglove" Pacific Oysters & Snapper Sashimi


Wagyu Steak & Sauteed Bay Scallops with Bacon


Dunedin, Pork Belly Pizza & Lamb Bacon Egg


Auckland Fishmarket & Kawa Kawa Smoked Salmon


Christchurch, "MU Steakhouse"


New Zealand Coast


Sheep & Chicken


Waiwera Sparkling & Lamb Burger & Spy Valley Marlborough Chardonnay


New Zealand Wagyu Beef


Blenheim, Cloudy Bay


New Zealand Lamb


New Zealand Sheep Herding


Minx Cocktails


click here for more new zealand pictures

Menu Changes at Breeze,

While everywhere else summer vegetables are disappearing when the season is over, in Los Cabos fall time means that many local "summer products" are going to be back on the market, as soon the temperatures are going to drop. Perfect timinig to come up with new ideas for some dishes. "Breeze" the casual pool restaurant, with its stunning view to the Sea of Cortez, offers a blend of mexican "antojitos" with a tropical touch and will be the first on the list to attack.



Sopes with chorizo are a Mexican classic!
I prepared them with local "baja chorizo", beans and cilantro. There is not much to improove to such a great "platillo", although I thought that it would be actually a great idea, instead of seasoning the dish with the famous last squirt of lime, taking the acid form passion fruit.
So I made a passion fruit - habanero salsa and I was really supprised about the balanced tropical touch and what great combination it is!
You think that sounds "loco"? Well, you have to try it your self! Recipe

Tamarind, one of my favorite ingredients,

is high in acid, sugar, vitamin B and calcium. Although that “bean pod” shaped fruit is indigenous to Africa, it was heavily introduced into tropical America, mainly Mexico, by either Portuguese or Spanish colonists, in the 16th century and it grows locally here in Los Cabos.


It is sold here in various snack forms, dried and salted; or candied. The famous "agua de tamarindo" beverage, iced fruit-bars and raspados all use it as the main ingredient. I love the explosive sweet and sour taste and combine these flavors with a great summer appetizer.



Salmon Sashimi, Tamarind Lollipop and Sesame Crumbs



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Cooking on the Beach of Sea of Cortez

is one of the great things to do in Los Cabos summer time. After getting some local seafood and produce from the market and filling up the ice coolers with some chilled coronas and margaritas it was time to grill and chill. Shaking for a half hour over the bumpy off-road trails along the beach front upwards the baja peninsula and you can find some great ocean view spots were you can set up your cooking area. Since I love to eat “from dawn till dusk” I made three courses. The challenge was to make them light and tasty…





Octopus Paul Tostada with Cucumbers




Fish Tacos with Orange, Chili and Beans




Grilled Cactus-Apple and Peach Flambé

Los Cabos Tapas Contest 2010

For the second time 12 chefs from prestigious hotels and restaurants were creating gourmet mediterranean tapas “baja style” with local ingredients.
Either meat or seafood, together with organic fruits and vegetables from the region.



One&Only Palmilla was represented by sushi chef Yoshiaki Akaike and by Rodrigo Bueno from agua restaurant, who won the contest.





Being one of the judges, I was blown away by the flavors, cooking techniques and beautiful presentations of all the dishes, we got to try. Click here for the video!





Shortly after that event I was inspired to come up with my own little baja tapa creation.



A shrimp & bay scallop empanada with mango chutney and mexican vanilla.

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.
Click here for more Pictures



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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