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Mexico’s Culinary Bounty Takes Centerstage at Las Ventanas
Apr. 10, 2012
“Locally Sourced, Nationally Inspired,” Cabo’s legengary resort reivents itself with a food movement centered in all things local
CABO SAN LUCAS, MEXICO - Moving beyond its traditional “Baja-Mediterranean” cuisine, a term it coined at The Restaurant’s inception nearly 15 years ago, for an inspired new Mexican menu that derives heavily from the distinct regions of Mexico, the legendary Las Ventanas al Paraíso, A Rosewood Resort reinvents the food narative in what is already one of Mexico’s hottest culinary destinations. With its new menu, rooted in authenticity and all things local, the resort continues to be the guiding leader of Baja California and Mexico’s luxury travel movement.
Under the helm of Executive Chef Fabrice Guisset, the new menu at The Restaurant reflects a deep sense of respect and admiration for Mexico’s culinary traditions, with ingredients and techniques that reflect the country’s long-history, its vast size and its many customs and eating habits. The entire culinary team was instrumental in the formation of the new menu as their family recipes and culinary secrets were transported into the kitchen of Las Ventanas and refined to present a menu that is both sophisticated and authentic.
“When guests enter Las Ventanas al Paraíso, they are immediately reminded that they are in one of the most elegant of Mexican getaways,” said Executive Chef Guisset. “We wanted the culinary experience to be a natural extension of that authentic Mexican tableau, which the new regionally inspired menu at The Restaurant will help achieve.
Another aspect that’s distinctly evident in the menu is a list of ingredients that’s sourced locally from within the region. An often missed fact outside of Mexico is that the Baja Penisula is both one of the hottest culinary destinations in Mexico as well as the resource for some of the country’s best produce. Guisset pays homage to this by foraging from the area’s top farms like Miraflores Farms as well as from his own organic herb and produce garden on the resort. Based on the principle of “locally sourced, nationally inspired,” the menu at The Restaurant will reflect the seasonality of its produce and change accordingly.
This culinary melange of the old, the new and the inspired is evident in signature dishes that include starters such as: “Ensenada” Mussels in “Molcajete” cooked in dark beer, chipotle, tomatillo and acuyo. Interpretive signature mains include: Grilled Local Ling Cod Fish Fillet with cantina-style lentils in a green tomatillo and cilantro sauce; Braised Beef Ribs in “Pascalito” Sauce, roasted pumpkin seeds, pico de gallo and with homemade tortillas; and Suckling Pig “Hunucma” and “Pibil Tamal,” a modern interpretation of a Mayan classic with xoconostle, Oaxaca cheese foam and grated cotija cheese.
Since the resort’s opening in 1997, The Restaurant has served as the centerpiece of the dining experience at Las Ventanas, where every table features a fabulous view of the infinity pool area and the Sea of Cortez.
The award-winning wine program at The Restaurant celebrates the rich wine culture that exists in the Baja Peninsula. The wine list draws heavily on the verdant Valle de Guadalupe region near Ensenada in northern Baja, which produces robust varietals on par with anything you’d find in Napa or Sonoma or Bordeaux. The impressive wine list also includes intriguing global offerings from California's top vintage cult wines to distinctive wines from France, Italy and Spain to newly discovered selections from Australia, New Zealand and South America. It also offers a world-class list of 18 wines by the glass, including Dom Perignon champagne. The Restaurant’s tequilero, or tequila sommelier, welcomes the opportunity to pair Chef Guisset’s regional dishes with a wide selection of Mexico’s premier tequilas and mezcals.
Other dining options at the resort include seaside dining at The Sea Grill, featuring “Cocina del Fuego” cooked on wood-burning grills; and the Ceviche, Sushi & Tequila Bar offering innovative ceviches, Mexico’s finest 100% agave tequilas, and a sushi fusion of Mexican and Japanese flavors. Guests may also opt for intimate private dining in their suite, on the beach or on The Plaza, and specialty dinners in the atmospheric wine cellar called La Cava. Suite Service is available 24 hours a day.
Founded in 1979 and headquartered in Dallas, Texas, Rosewood Hotels & Resorts® manages one-of-a-kind luxury properties in the world’s most desired destinations. Rosewood properties embrace the company’s A Sense of Place® philosophy, reflecting the history, architecture, scale and sensibilities of the destination. The Rosewood collection includes some of the most legendary hotels and resorts in the world, including Rosewood Mansion on Turtle Creek® in Dallas, The Carlyle in New York, Rosewood Little Dix Bay on Virgin Gorda, as well as contemporary classics such as Rosewood Sand Hill® in California, Rosewood San Miguel de Allende® in Mexico, and Rosewood Tucker’s Point in Bermuda. Rosewood also offers Sense® spa – featuring treatments reflective of the location’s culture and natural environment - available exclusively at select properties.
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