Published Jul 17, 2013, 1:12pm
Written by Paco Ojeda
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A couple weeks ago, the Four Seasons Resort Punta Mita held a special event for guests and homeowners in Punta Mita called Tacos & Wine. They asked six of their chefs to prepare a unique taco, utilizing ingredients and characteristics from the region of Mexico that they were from. For instance, their Puebla chef made a duck taco with mole sauce, while the chef from Nayarit showcased shrimp for his tantalizing taco. Amazingly, one of the creations produced for the event substituted the ubiquitous tortilla with a thin slice of jicama, delivering a wonderful, unexpected sensation only jicama can provide as you bit into it. Their French chef prepared a wonderful dessert in the form of a taco.
Each taco was superbly paired with a specific wine from Viñedos Malagón, in Baja California’s Valle de Guadalupe, Mexico’s wine region on the northern part of Baja.
The Four Seasons Resort Punta Mita will follow up the event with a new one, involving ice cream. This coming Sunday, July 21, at their main pool, Punta Mita residents and outside guests are welcome to savor all the homemade ice cream they can from 4 – 5 pm, for $9 USD per person. Folks interested in attending should call ahead and make a reservation through the Four Season’s Concierge office by dialing (329) 291-6000 x3733.
Gourmet Tacos & Fine Mexican Wine Made For An Unforgettable Night At Four Seasons
Last night the Four Seasons Resort in Punta Mita hosted a Tacos & Wine event, and it was a delicious evening where the best elements of Mexican gastronomy fused into an intriguing but fascinating gourmet experience.
The Tacos & Wine event took place at the Ketsi restaurant of the Four Seasons Resort, with a beautiful palapa setting and extraordinary ocean and sunset views. The exquisite romantic music played by the Acelerados group was the perfect background for a perfect night.
The Punta Mita Gourmet Team prepared an outstanding 6-course dinner, in which every different course was an original creation from a different chef of the Four Seasons restaurants. Each dish was, in essence, how every chef conceptualized the Taco. Before each course, a wine specifically chosen for that taco was served. So, we have an original Taco creation by a distinguished chef, and a wine specifically chosen for its qualities and flavors, to enhance the culinary experience of these Gourmet Tacos.
All wines were provided by Viñedos Malagon, a Mexican vineyard from the Guadalupe Valley of Baja California. To make the night even more special, Jose Luis Malagon owner of Viñedos Malagon, was present to explain the history and attributes of each wine.
So, dinner finally started and it was a creation of Chef Daniel Perez the first dish of the night. Its name was “Catch of the Day Ceviche Taco” and it was prepared with a Jicama tortilla (imagine that!), and included cherry tomatoes, avocado, onion, cilantro, and citrus foam… It was a fresh, a bit acid, but delicious way to start a memorable meal.
Then came one of the most talked-about tacos of the night: the “Local Tuna Taco al Pastor”. Created by Chef Ramon Bramasco, this taco tried to pay homage to the most popular taco in Mexico, the Taco al Pastor, but reloaded. Set in a Mexican Pepperleaf tortilla, where tuna took the place of the pork meat, accompanied by black bean puree, avocado silk and grilled pineapple air. A spectacular taco, which flavors only got enhanced by its extraordinary wine pairing: El Grenache wine, by Viñedos Malagon was with no doubt the best wine of the night, its soft color and delicate taste made it the favorite of most guests.
My own personal favorite taco was the one prepared by Chef Jose Salas. Its presentation in half a bamboo stick was as original as they come, and its Crispy Red Snapper was a great representation of the famous Chicharron. Accompanied by chile ancho, mango and arugula, it was like hosting an amazing party of flavors in my mouth.
The last main dish, was an interesting “Duck Magret Mole Taco” by Chef Hector Leyva. Fans of mole loved this one, but I’m not one of them. Anyway I enjoyed the strength mix of flavors by two different Oaxaca moles fighting for my senses. I decided to focus on the Malagon Reserva de la Familia wine, which is a fortunate blend of Cabernet Sauvignon, Merlot, Grenache and Petite Syrah.
Then the Executive Chef of all Four Seasons restaurants, French Chef Philippe Piel, presented a surprising Artisanal Cheese Taco. Set in lettuce leaves, it came with a bit of fig chutney, peach, croutons, pecans, thyme and balsamic reduction. An outstanding way of refreshing our tastes and prepare ourselves for dessert.
Last but not least, Chef Edgar Ortega brought a Sweet Taco Duo, accompanied by a buñuelo tortilla, basil-pear mousse, avocado-white chocolate mousse and strawberries. This one came with a fascinating homemade Café de Olla Cream with Mezcal, that I will not even try to describe, but that was the icing on the cake of this incredible dinner at Punta Mita.
It was an extraordinary event organized by the Four Seasons Resort and its Gourmet Team, who invites the people of Puerto Vallarta and Riviera Nayarit to visit their different restaurants any given day and enjoy their exquisite cuisine, in one of the most spectacular settings in the bay.