Gourmet Eats for the Bicentennial of Mexico’s Independence at Grand Velas Riviera Maya
*Route Hidalgo: The Mexican states Guanajuato, Queretaro, Mexico and Morelia inspired Chef Antonio Cortaza of Sen Lin to create an Asian-Mexican fusion menu with delicacies like lamb ribs bathed in ancho pepper curry, sweet potato ginger puree, and field roasted corn rolls with lemongrass infused white chocolate sauce.
*Route of Patriotism: Independence campaigns waged through the states of Michoacán, Guerrero, Oaxaca, Morelos, Puebla, Veracruz and Chiapas, all of which are known for both unusual and traditional mole dishes. Chef Daniel Garcia of Frida celebrates these states in his singular style with snails in green mole, pork shank and coffee cream filled donuts.
*Route Zapata: From the states of Sonora, Sinaloa, Nayarit, Jalisco, Colima, Aguascalientes and Zacatecas come a wide variety of seafood dishes. Chef Michel Mustiere of Piaf presents a seafood menu of Franco-Mexican fusion. Savor pacific shrimp marinated with lemon juice and serrano peppers, served on a bed of creamed cucumber and black mole soufflé with Grand Marnier.
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