Mazatlán, in its Historic Center, and San Miguel de Allende are the new headquarters of the Vantage concept that Pueblo Bonito will have, said Mary Mary Van Den Heuvel when announcing the “new headquarters” of the Ernesto Coppel hotels.
“We are just a short time away from the luxury and hospitality of the Pueblo Bonito concept growing and expanding its offer for tourists”
The executive also highlighted the importance of both openings, because in the case of “Mazatlán, we are talking about a hotel in the Historic Center that will have all the luxury and comfort that distinguishes Pueblo Bonito, to offer unforgettable experiences.”
While in the case of San Miguel de Allende “it is a very special headquarters, which will innovate in terms of tourism in the Guanajuato town to offer a very unique proposal to visitors,” she said at the meeting she offered at Fabia, Campo kitchen.
To celebrate the announcement, chef Anaisa Guevara brought the gastronomic proposal she serves at La Frida restaurant in Pueblo Bonito, Los Cabos to Fabia, country kitchen, the headquarters of chef Cuquita Martínez.
“My idea is to take our proposal out a bit and this type of collaboration – with Fabia – serves to let the world know that we exist
“That is why I wanted to bring out the essence of Frida today, with the moles; we work a lot with those three, the red one, which stains tablecloths; the white one from Puebla and the black one, from Oaxaca; playing with French things and typical Mexican preparations,” explained the chef, while the soft shrimp enchiladas with moles and tomatillo carpaccio arrived at the table; after the guests had already tasted seasonal Humus, as a starter; and False sweet potato and feta ravioli, in the first course.
“What they tried today is 100 percent La Frida,” added the chef, whose knowledge is based on outstanding international cuisines, such as Arzak in San Sebastian, alongside chef Elena Arzak.
To complete the menu, a dish to share arrived, Farro Salad, with roasted beetroot, heirloom tomato, tzatziki, arugula and croutons and a Lentil and pork ragout pie, accompanied by jocoque and mint, which the host chef, Cuquita Martínez, served and explained to the diners.
The celebration closed with a pear Pavlova with spiced wine and the hostess’s comment, who highlighted her pleasure in “having such special guests and having been able to create a very positive synergy that flowed from the beginning.”
The event also featured a special piece by Daniel Espinoza, a “Corazón de Mar” necklace, inspired by the film Titanic, which will soon be exhibited in Mazatlán.
Source: milenio
