Riviera Maya Dining
The restaurants of Grand Velas All Suites & Spa Resort Riviera Maya are among the best in Playa del Carmen, Mexico. Dining options range from fine dining and international cuisine to casual and family friendly. Grand Velas also features chic bars with premium selections and service.
Lion’s paw scallop cevice and Progreso-style octopus with a touch of oregano and max chili, accompanied by purée of avocado with garlic and black chili oil.
Ingredients | Ceviche
3 oz. cooked octopus
2 oz. Lion’s paw scallop- raw and removed from shell
3 tbs. lime juice
¼ cup finely sliced red onion
1 tsp. finely chopped habanero chili
2 tsp. finely chopped garlic
2 tsp. finely chopped cilantro
½ tsp. oregano
Salt and pepper to taste
Ingredients | Avocado purée
1 medium-sized ripe avocado
1 ½ tbs. cream
1 tsp. lime juice
½ tsp. finely chopped garlic
Salt and pepper to taste
Ingredients | Yucatan black chile oil (Optional)
1 ½ tbs. olive oil
½ tbs. Yucatan black chile paste
Ingredients | Garnish
2 big leaves of epazote (Mexican herb) or oregano
2 dried max chilis or other small, dried chili
1 tbs. oil for frying
Directions
Mix all ceviche ingredients in a medium bowl and allow to sit for 30 minutes.
In a medium bowl mash the avocado and pass through a sieve so that it becomes a fine purée. Add the rest of the ingredients and mix well.
In a blender mix the oil with the Yucatan black chili paste for 30 seconds until well blended.
For the garnish, use a mold to serve the ceviche as shown in the photo, decorating it with a chip and frisée lettuce if desired. To one side, make a line of black chili oil, and on the other side place a mound of avocado purée. Serve with chips.
Sommelier recommendation for wine pairing:
Dopff, Au Moulin, Gewürztraminer, Alsace, 2009
This wine has sweet and acid notes, creating the perfect balance to the spicy flavors and seafood in the dish.
Dining at Grand Velas Riviera Maya is a culinary tour of five gourmet restaurants, each with uniquely talented chef.
Please be welcomed to discover an authentic goumet experience that will delight your senses.
To bring a little bit of Grand Velas to your table, we share this simple recipe:
TUNA TARTAR
Ingredients
400 grs finely chopped tuna
60 grs boiled egg whites
30 grs chopped chives
1 pza bell pepper
50 grs Paprika
50 mls Srirasha sauce
20 mls Sesame oil
20 mls Garlic oil
40 mls Lemon juice
30 grs Chopped ginger
20 grs Onion
1 pza Mango
30 mls mirin rice wine
30 grs White sugar
15 grs butter
15 grs Shrimps roe
5 grs Volcanic salt
12 pza Fried wonton
Procedure
In a bowl add the tuna, white eggs, chives and bell pepper. Season with paprika, salt, pepper, lemon juice, oils and srirasha sauce, and leave aside.
For mango culis: Add in a casserole the butter, garlic and ginger until ingredients get a brownish color. Add mango and blend all the mixture with mirin rice wine, water, salt, pepper, sugar and strain. Serve an garnish with fried won ton chips.
Read more about Grand Velas Culinary Tour!
In recognition of
Grand Velas Riviera Maya’s commitment to quality and service, The
Leading Hotels of the World (LHW) included the property on the
Virtuoso 2012. Directory of the Best of the Best. Being named in this exclusive publication is a great achievement, as the directory serves as a guide for highly sophisticated travelers, and only one property per country is selected. The resort was included due to its high service standards and for being the only one of its kind, as indicated by the actual
LHW campaign: “
All Kinds of One-of-a-Kind”.
Offered at “Beyond All Inclusive, Beyond All Compare” Resort – Grand Velas Riviera Maya
Riviera Maya (April 11, 2011) – Now available from the latest and most sophisticated iteration of the ultra-luxury, all-inclusive resort experience in the Caribbean, Grand Velas Riviera Maya recently unveiled a new Sake Menu at its Asian-inspired Sen Lin restaurant. The restaurant, which finds an ideal balance between the most modern and ancient of Asian cuisine, offers both hot and cold sake – all made from fermented rice by hand. Flavors include cinnamon, vanilla, dried fruit, plum with ginger, the tra ditional anise as well as a creamy peanut and lemongrass.
Sake, commonly drank as part of spiritual rituals in Japan in small ceramic or glass cups, is the ideal accompaniment to a new selection of handmade Kogata No Kanki (petit fours), such as lychees filled with foam and gold leaf and Hazelnut truffle with ginger and coconut milk infusion with rice, that complement the diners’ culinary journey to the East.
Sen Lin is founded on the culinary traditions of northeast and southwest Asia including China, Japan, Korea, Vietnam, Malaysia, Cambodia and Thailand. At the helm of the restaurant is Chef Antonio Cortaza whose 12 years of culinary experience have taken him across Asia creating the foundation for his avant garde Asian cuisine that plays on new textures and original presentations with the traditional ingredients.
Designed by Mexico’s lauded Velas Ruiz Architecture, Sen Lin offers authentic Asian decor indoors and outdoor views from the terrace of the Yucatan’s lush jungle setting. Signature dishes include Kurobuta pork medallions stuffed with seasonal fruit, marinated duck in 10 spices served with warm plum sauce, Cornish rock hens with three types of curry, seafood soup with spicy coconut, and warm lobster slices dipped in creamy Masago sauce. Open to non-hotel guests as well, the restaurant features a seven-course tast ing menu priced at $1650 pesos (approx. $140 USD) per person and appetizers starting at $19 and entrees at $39. All food is included in the nightly rate for hotel guests. Sen Lin serves from 6 p.m. to 11 p.m. daily, and reservations are required.
Sen Lin is located at Grand Velas Riviera Maya, an all-suites and spa resort just 40 miles south of Cancun International Airport and five minutes from Playa del Carmen. For more information and to view the entire Sen Lin menu, visit http://rivieramaya.grandvelas.com.
Hands-on Instruction, Food Demonstrations & Tastings with Internationally Renowned Food Bloggers
Playa del Carmen, Mexico (December 13, 2010) – Who hasn’t experienced the angst of trying to find the perfect gift for a loved one? Fortunately, this holiday season, Grand Velas Riviera Maya provides the perfect present for foodies with its Food Blogger Camp. From January 5-9th, the AAA Five Diamond resort will host seven notable food bloggers and photographers, such as David Lebovitz, Jaden Hair of Steamy Kitchen; Matt Armendariz of Mattbites; food stylist Adam Pearson, and photographers Diane Cu and Todd Porter of WhiteOnRiceCouple. In addition to meeting some of the world’s top food bloggers, participants will enjoy culinary demonstrations from the talented Grand Velas chefs, gourmet gastronomy, a Mexican wine tasting, food styling workshop, introduction to food blogging, and additional culinary seminars at the Food Blogger Camp.
The five-day, four nights Food Blogger Camp 2011 starts at $1340 per person, based on double occupancy. The all-inclusive rate includes all Food Blogger Camp activities, luxury suite accommodations, a la carte gourmet meals at a choice of specialty restaurants, premium branded beverages, 24 hr in-suite service, fitness center, kids’ club, evening entertainment, activities for adults and children, taxes and gratuities, and more. Minimum night and other restrictions apply depending on the resort. For more information and reservations, please call Velas Resorts at 1-866-230-7221 or visit www.velasresorts.com
by Julieta Del Toro
Daniel Garcia Gamez, chef of restaurant Frida at Grand Velas Riviera Maya, has been selected as a finalist (6th of 36 finalists from a list of 609 participating chefs) for the grand final round of the Golden Chef Mexico Challenge, set to take place from the 9th to 12th of December in the beautiful city of Zacatecas.
As part of the prizes to be awarded, Daniel Garcia’s recipe will be included in a commemorative book about the event titled The 100 best chefs in Mexico on the Bicentennial, which will be composed of the most exquisite recipes by the biggest names in Mexican cuisine.
The Golden Chef hopes to promote knowledge of the complexity and richness of food inspired by the smells, flavors and textures of the diverse ingredients that form part of Mexico’s identity.
Congratulations Chef Garcia and good luck in the finals!
Jury @ Golden Chef
by Julieta Del Toro
This month, Travel & Leisure magazine published its much-awaited list of the 23 best restaurants in Mexico. Among those featured was Cocina de Autor, the Grand Velas Riviera Maya restaurant by renowned chefs Mikel Alonso and Bruno Oteiza, who delight with their Basque-Mexican cuisine: an original form of blending classic flavors of the peninsula with traditional regional cuisine.
The list was based on the reviews of the magazine’s experts in the culinary arts, who not only took into account the flavor of each dish, but put quality, ambiance and excellent service to the test.
Congratulations to Cocina de Autor and Grand Velas Riviera Maya on this important recognition!
Experience the fine art of international cuisine in Playa del Carmen, Mexico at Grand Velas All Suites & Spa Resort Riviera Maya. This luxurious, all inclusive resort on the beach offers nearly a dozen restaurants and bars. From fine dining to family friendly restaurants, to casual outdoor cafes and chic bars with ocean views, Grand Velas Riviera Maya resort offers premium dining for any appetite.
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Tue, 24 Jan 2012
