Grand Velas Riviera Maya Pressroom
Sep 01In October, Chef de la Vega is one of five chefs hosting the Best of Mexico Riviera Maya at the resort that will highlight the best of the new tendencies in high Mexican cuisine. Grand Velas Riviera Maya invited five of the best Mexican chefs known internationally for their trend setting culinary art to share their creativity, talent and passion for Mexican cuisine through this gastronomic event. Headlined by Zahie Téllez, Carlos Gaytan, Francisco Ruano, and Mikel Alonso, the event is a 10-course tasting menu, original dishes featuring ingredients and seasonings from all of Mexico. The special tasting menu will be offered over the four nights, and is included in the daily rate for all guests of this top all-inclusive resort. Nightly rates start at $393 per person per night based on double occupancy. All-inclusive rates include luxury suite accommodations, à la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, fitness center, taxes, gratuity and more. The dinner is included complimentary for resort guests in the nightly rate. For more reservations or more information on Grand Velas Riviera Maya, please email email@example.com, call 1-888-407-4869, or visit http://rivieramaya.grandvelas.com.
Grand Velas Riviera Maya Brings the Heat With Its Habanero Chili SalsaRiviera Maya, Mexico (September 1, 2016) Chef Ricardo de la Vega of Frida restaurant at the AAA Five Diamond Grand Velas Riviera Maya invites foodies to test their taste buds with the recipe for his Habanero Chili Salsa. Created to represent the flavors of Mexico, the salsa emphasizes traditional and essential ingredients enhanced by the acidity from the lemon, spicy habanero and smoke. Adding a different element to at-home dishes, the salsa is best served as an accompaniment to seafood, ceviche, poultry, tacos, or roast meat.
- ¾ C - Habanero chili, roughly chopped
- ½ C Peeled garlic
- ½ C White onion
- 1 C Lemon juice
- ¾ C Orange juice
- 3 T Olive oil
- 6½ T Coal Oil
- 3 T Soy sauce
- ¾ C Mayonnaise
- ½ T Xanthan Gum
- 1 T Oregano
- 1 T Oregano
- ½ T Pepper
- Make the coal oil by carefully placing a hot coal in one liter of olive oil.
- Cover to keep all of the smoke contained.
- Let it rest for several minutes and then remove the coal to reveal the perfumed oil.
- Set the oil aside. In a hot pan, fry the habanero chili, onion and garlic.
- When they get charred, place in a blender, add the coal oil and blend with the rest of the ingredients. Season with salt and pepper to taste