If you get a chance to take some time away from the hubbub of the city and are fortunate to get to Mexico’s Riviera Maya–on the Carribean or to the West Coast on the Pacific–in Zihuatanejo–, The Tides Restaurant in both these places offers cuisine that is worthy of some of the finest cuisine anywhere.
Last week, the Chefs from both these places were in NYC for a “Culinary Night” and invited a handful of Food Writers, etc. to a taste of this Mexican Gourmet Food. And the wine pairings were provided by Rivero Gonazlez , the family owned winery in Parras, Coahuila. Surprisingly delicious and of the highest quality. I have listed here some of the dishes served by the Executive Chefs at each Hotel.
Chef Paco Isordia, The Tides, Zihuatanejo:
Guerrero style Guacamole — Grouper Ceviche & Chalupitas —Lobster & Tortilla Soup
Chef Andrea Villanueava, The Tides, Riviera Maya
Yellow Fin Tuna & Baby Beet Tartar — Oven Roasted Rack of Lamb — Pan Seared Sea Bass
Guaba Mousse (White Cocolate, Tropical Fruits, Balsamic Reduction)
Paired Wines included : Rosado Rivero Gonzalez, MERLOT
Rivero Gonazles Tinto
Cabernet Sauvignon, Cabernet Franc, Malbec, Tempranillo by Vina Dona Dolores
Casa Grande Cab Sauvignon by Casa Madero
To see and learn more go to the websites : www.tidesrivieramaya.com//www.tideszihuatanejo.com
The Tides Hotels are affiliated with the Viceroy Hotel Group: www.viceroyhotelsandresorts.com
PR: Maggie Porges, Laforce & Stevens: email@example.com
Enjoy. To your health,