Cabo San Lucas is without doubt one of the world’s most enjoyable culinary locations for 2022. One in every of its rising stars is Chef Yvan Mucharraz of Chileno Bay Resort & Residences, Auberge Resorts Collection, whose essential restaurant, Comal, is lighting up beachfront dinners for each locals and guests alike, with reservations more and more tough to nab. The property’s new culinary idea, Baja Lab Kitchen, brings heralded cooks from different areas of Mexico and all through Latin America for restaurant takeovers and private-villa dinners. On Might 6-7, 2022, the collection will carry Chef Virgilio Martínez of Peru’s Central, one of many World’s 50 Finest Eating places, to Cabo for an thrilling and distinctive culinary expertise.
Chef Virgilio Martínez of Peru’s Central Restaurant.
Chileno Bay Resort
On Might sixth, Martínez will take over the Comal kitchen and current a particular menu of 5 programs that includes his “uneven world” culinary philosophy and the superb biodiversity of Peru. Diners at this limited-seat occasion will come to know the chef’s imaginative and prescient of expressing nature by means of meals, a trademark of Martínez’s revolutionary cooking type.
A handful of fortunate friends can have an opportunity to expertise a personal dinner in their very own villa on the property on Might seventh, when Martínez will put together a seven-course tasting menu for as much as 12 individuals.
I used to be in a position to expertise the magic and vitality of Baja Lab Kitchen early within the gastronomic collection once I attended Chef Tomás Bermúdez’s sensible kitchen takeover late final 12 months. Bermúdez, of La Docena in Mexico Metropolis, collaborated with Mucharraz to curate probably the most extraordinary seafood-driven dinners I’ve ever skilled, beginning with an excellent platter of “shells,” together with kumiai and kumamoto oysters, chocolata clams, and seaweed and abalone salad. The taquito gobernador was a revelation — chicharrón prensado, shrimp, and menonita cheese — as was the blue crab cocktail.
The “shells” appetizer on Chef Tomás Bermúdez’s Baja Kitchen Lab menu at Chileno Bay Resort’s Comal … [+]
Kim Westerman
Mucharraz defined that these collaborations are designed to carry regional cooks to Chileno Bay in order that friends can expertise a spread of components and cooking strategies and kinds, typically completely new to them. The “lab” side of the collection title displays the creativity and whimsy that’s attainable with true experimentation. Mucharraz and his colleagues usually are not afraid to push culinary boundaries, and their grounding in varied traditions ensures a excessive probability of success.
Chef Yvan Mucharraz helms the kitchen at Comal, considered one of Cabo’s most enjoyable eating places.
Kim Westerman
There’s deep culinary genius occurring on this in any other case laid-back seaside city. Mucharraz, a beneficiant and heat presence, is elevating the bar along with his strategy to native components and cooking grounded in love and ease, to not point out the spirit of collaboration.
To order seats at an upcoming Baja Lab Kitchen occasion, e-mail cbr.concierge@aubergeresorts.com. or name 833.941.1354.
