FOUR CHEFS AT THE TABLE - Belmond
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FOUR CHEFS AT THE TABLE
A culinary journey in the
Mexican heartlands.
V I B R A N T, C O LO R F U L A N D
D E L I C I O U S , M E X I C O A LWAYS
SURPRISES WITH ITS THOUSAND
F L AVO R S .
Meet four passionate Mexican chefs with
different and unique styles for an evening of
contemporary interpretations of traditional
regional cuisine. From the shores of the Riviera
Maya to the chic streets of Mexico City, every
taste will be a delight for the senses.
Let’s dine together in San Miguel de Allende!
R E S TA U R A N T E A N DA N Z A
O C TO B E R 1 4 , 2 0 2 1
7PM
BELMOND.COM/CASADESIERRANEVADA
Abel Hernández Grupo Culinaria Chic: Eloise, Loretta, CDMX Holding multiple degrees in Hotel and Restaurant Management, Chef Abel is currently owner and CEO of Grupo Culinaria Chic, which operates several successful concepts such as: Eloise Chic Cuisine, CDMX, Loretta Chic Bistrot, CDMX and The Rooftop at Selina in San Miguel de Allende. Chef is also a sommelier and distilled spirits enthusiast. Awards: Chef Revelation at the Food & Travel Awards, Best New Restaurant in Mexico and Best Wine Experience at the Gourmet Awards, 5 Star Diamond Award by the American Academy of Hospitality Sciences and Award of Excellence by Wine Spectator. Chef Abel discovered at an early age that good cooking goes hand in hand with two indispensable variables; good seasoning and generosity. @chefabelmx Ana Martorell Aida Restaurante, CDMX Founder of the Ana Martorell brand, a line of gourmet products and gastronomic experiences. For the past three years she has been the chef at the Aida restaurant in CDMX, operated by Grupo Hunan, where she reinvents classic Mexican food. Chef Ana Martorell created a culinary laboratory in which gastronomic interpretations are born from the tradition and innovation of dishes from different regions of Mexico and the world, having the free space to collaborate with several of the best Chefs in the country. In addition, she has served as a representative of Mexican gastronomy in the world on multiple occasions, as she did with her participation in the tasting for the Pacific Alliance in 2018, which took place in the Parliament of Canada. In 2020, Chef Ana became an author with the publication of her first book “from Black to Pink” which exposes the essence of the flavours and aromas that took over her creations in the kitchen during the time she refers to as “the first 8 stages of the pandemic”. @chefanamartorell
Jonathan Santiago Executive Chef Casa de Sierra Nevada, a Belmond Hotel, San Miguel de Allende Like all the great chefs of the world, the smell of the hearth reminds Chef Jonathan of his childhood, mainly his mother, who worked for years in the food and beverage industry most of his life. Inspiring him on a daily basis, Chef’s mother and grandmother instilled in him a love of food and the traditions of Mexican cuisine. With this passion for the culinary arts, Chef Santiago began his career under the guidance of his mentor, Chef Michel Derouin, at Las Brisas Hotel in Acapulco, and has not stopped since. Now, he begins a new adventure at Casa de Sierra Nevada as Executive Chef, where he features local ingredients, interactive cuisine and well-defined aromas and flavours that are authentic, grounded in tradition and intuitive... in a sentence, the taste of home away from home. @chef_jonathan_santiago Daniel Camacho Executive Chef Maroma, a Belmond Hotel, Riviera Maya Chef Camacho began his gastronomic career with Juan Carlos Galbis, the first Valencian chef to obtain a Michelin Star. He later spent 6 years honing his culinary skills and personal style at Banyan Tree Mayakoba. Subsequently, Chef transistioned to Gran Hyatt Playa del Carmen before joining the team at Maroma, a Belmond Hotel, in 2016 where he is now Executive Chef. “My cuisine is based on taking care of the product and highlighting Mexican gastronomy projecting my roots and customs in every bite. As Executive Chef, the most important thing is the experience you can provide to the guest as you have the opportunity to exceed their gastronomic expectations”. @chefdanielcamacho
Menu
AMUSE-BOUCHE
Chicharrón and octopus
Chef Jonathan Santiago
FIRST
SHRIMP
Morita chile, organic tomatos, cilantro, pumpkin seed
Chef Daniel Camacho
Cuna de Tierra Blanco 2020
SECOND
ONION
Roasted onion tartlet, mushrooms, cheese from Chiapas, foie gras foam and chilhuacle chile
Chef Abel Hernández
Cuna de Tierra Cabernet Sauvignon
MAIN
SHORT RIB
Mole de olla reduction, chepil tamalito with hoja santa, caramelized xoconoxtle, seasonal vegetables, coriander and royal lemon
Chef Jonathan Santiago
Cuna de Tierra Nebbiolo 2019
DESSERT
TO R T I L L A
Golden mini taco with cajeta, corn meringue, vanilla cream from Papantla, sweet tortilla mole and chocolate
Chef Ana Martorell
Lloro de Tierra Mistela
1,950 MXN
Price in MXN, per person and subject to 16% tax and 15% service chargePairing
CUNA DE TIERRA BLANCO 2020
S E M I L LO N 9 6 % , S AU V I G N O N B L A N C 4 %
GOLD MEDAL AT CONCOURS MONDIAL BRUXELLES, MEXICO EDITION 2017
90 R ATIN G IN GUÍA CATA DORES 2 02 0
C U N A D E T I E R R A C A B E R N E T S AU V I G N O N 2 0 1 9
C A B E R N E T S AU V I G N O N 8 0 % , M E R LOT 1 5 % , P E T I T S I R A H 5 %
B R ON CE MEDA L AT DECA N T ER 2 019
90 R ATIN G IN GUÍA CATA DORES 2 02 0
C U N A D E T I E R R A N E B B I O LO 2 0 1 9
N E B B I O LO 6 0 % , M A L B E C 2 0 % , T E M P R A N I L LO 2 0 %
SILVER MEDA L AT DECA N TE R 2 019
95 R ATIN G IN GUÍA CATA DORES 2 02 0
L LO R O D E T I E R R A M I S T E L A
FA N TA SY, G A R N AC H A , M O S C AT E L
GOLD MEDA L AT EN SEN A DA T I ERRA DE V I N OS 2 019 COMPET I T I ON
GOLD MEDAL AT CONCOURS MONDIAL BRUXELLES, MEXICO EDITION 2 017
Pairing by Ana Mejía, Sommelier Cuna de Tierra
Ana Mejía
Sommelier, Cuna de Tierra
Accedited by the Association of Mexican Sommeliers and the Ambrosía
school, Ms. Mejia has been the Executive Sommelier and head of
communications of the winery Cuna de Tierra since 2018. Also owner Morriña
Gourmet has a deep passion for wine and food.
Cuna de Tierra
Dolores, Hidalgo, Mexico
A pioneer in the state of Guanajuato, Cuna de Tierra a small boutique
vineyard of only 37 hectares, celebrated its first winemaking in 2005,
and since then its viticulture has focused on vineyard care and constant
experimentation to develop high-end wines. The design of its winery has
been awarded a Silver Medal at the First Biennial of Architecture in Mexico
City, characterized by earthy tones that blend with the countryside, and by
the use of contrasting materials, including wood and steel. Its Torre de Piedra
viewpoint allows one to appreciate the vineyards from the heights.
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