GVLC | Escape Culinario | EN

Gourmet Evenings Breezy Daytime Dining Events Make It At Home

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GOURMET EVENINGS Cocina de Autor Piaf Frida Lucca Velas 10

20 BREEZY DAYTIME DINING Azul Cabrilla Amat

26 EVENTS

The most expensive taco in the world Grand Chef Festival and Kitchen Fiesta

30 MAKE IT AT HOME

Recipes to surprise and delight your guests

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#CulinaryEscape

Grand Velas Los Cabos presents “Culinary Escape�, a gourmet experience by acclaimed chefs, including our chef with two Michelin Stars. Traverse the far corners of the earth as you enjoy authentic, surprising new flavors!

culinaryescape.velasresorts.com

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Koi Bar

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GOURMET EVENINGS 06

Juan Licerio Executive Chef Creator of the most expensive taco in the world, Chef Licerio’s experience ranges from Mexican to Italian, French, Asian and Molecular cuisine. He has also spent time honing his skills in healthy cuisine, creating dishes for diet-dependent conditions such as diabetes and heart disease, as well as gluten-free, macrobiotic, raw and vegan diets.

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GOURMET EVENINGS

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Cocina de Autor Led by Two Michelin Star Chef Sidney Schutte of the Netherlands, Cocina de Autor presents creative, playful 8-10 course tasting menus.

Each dish requires the careful selection of fresh produce and local meats from the region’s surrounding towns, as well as hours of research, experimentation and fun in the kitchen by a star-studded team of chefs. The restaurant overlooks the resort’s half-moon lily pond with koi fish.

Sidney Schutte Sidney Schutte's Dutch heritage and passion for travel inspires him to combine different, exciting flavors in each dish. The ingredients themselves are a source of creativity for this recipient of two Michelin stars who has also been recognized as "SVH Meesterkok"; the highest award a chef can receive in the Netherlands.

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Piaf A restaurant that preserves the traditional essence of haute French cuisine in every dish, Piaf’s menu features flavors of foie gras, celery root, white truffle, hazelnut butter and acacia honey, to be paired with wine from the selection displayed on two walls. Its ambiance is created by an artful play on textures in every direction, with undulating crystal lighting, deep rust-colored patterned marble flooring and an impressive center column.

Aurèlien Legeay Chef Legeay’s experience was forged alongside some of the best chefs in the world, including Maîtres Cuisiniers de France. He offers an interesting fusion of the most traditional flavors of the classic French bistro with the most modern culinary techniques.

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Frida Frida honors the famous Mexican painter Frida Kahlo, and brings the epicurean culture of Mexico to life with gourmet specialties that adhere to the most representative dishes of Mexico with a contemporary twist.

Its design is inspired by the evolution of Mexico in the 20th century, giving rise to an art deco style that is synonymous with elegance and finesse. With dynamic and vibrant details such as a wooden screen ceiling and tile flooring with tin accents; lighting that accents the blue-green mosaic walls and exhibited furniture, Frida pays tribute to the artist's revolutionary soul.

Roberto Sierra Chef Sierra developed his talent in various countries including Cuba, Costa Rica, Panama and Venezuela, where he exhibited Mexican gastronomy at an international festival. During his time working in internationally renowned hotels, he met Chef Juan Licerio, Executive Chef of Grand Velas Los Cabos, who selected him to lead the kitchen of restaurant Frida.

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Lucca Lucca offers fresh, creative Italian and Mediterranean cuisine in a chic interior dining space or on the outdoor terrace. Its sober colors, warm lighting, impressive metal mesh curtains, leather furniture and a petrified wooden bar give it a great personality, with a unique style that combines sophisticated and traditional materials. Complementing the restaurant’s authentic cuisine is the region's largest wine selection, featuring more than 2,500 bottles from 1,500 different producers, including the best of Baja California.

Antonio La Monica After learning the trade in Italian restaurants, Chef La Monica’s specialty became wood-fired pizza. In 2013, he was recognized as Leader of the Month and Chef of the Year at the Abu Dhabi Catering Company in the United Arab Emirates. Today he delights diners with a contemporary touch in all his dishes at Lucca.

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Velas 10 Located right over the golden sands of Los Cabos, Velas 10 offers the freshest seafood and finest steaks. Open to adults and minors ages 12 and over, its designer architecture and wood accents are complemented by fresh tropical greenery, marble flooring and textured tile tables. The restaurant features tanks of live seafood and cases of meats for selection by diners, including Wagyu beef, local sea bass, lobster and oysters on the half shell; all with an oceanfront view.

Sergio Lรณpez With a long-spanning career in various hotels, restaurants and institutes in Mexico, Sergio Lรณpez is now in charge of Velas 10, where he is able to create menus using the very finest locally-sourced and international ingredients.

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Sky Bar

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B REEZY DAYTIME DINING

Lucca | G R A N D V E L A S R I V I E R A M A Y A

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Azul An all-day restaurant open for breakfast, lunch and dinner, Azul lives up to its name with panoramic oceanfront views of the azure Sea of Cortez.

With a relaxed dress code and no reservation required, guests enjoy vast buffet spreads of local and imported specialties, as well as an a la carte menu. Both air-conditioned indoor seating and breezy oceanfront tables are available.

Sunday Brunch Azul’s Sunday Brunch features breakfast and lunch items to please every taste; the perfect way to spend a relaxing day by the sea with family and friends.

The brunch menu includes: • Freshly-squeezed juices • Bar of cereals • Fresh fruit • House-made jams • Bar of fresh, aged and semi-aged cow’s milk, sheep’s milk and goat cheeses • Selection of fine deli meats • Stations of eggs and traditional quesadillas made to order • Traditional Mexican and international dishes • Artisanal bread and pastries • Salad bar with greens from our farm, vegetables, croutons, cheeses, vinaigrettes and dressings

• Seafood bar with oysters, crab, shrimp, ceviches, aguachiles and cocktails • House specialties: fine steaks and station of lechón marinated for 24 hours, with salsa verde, salsa roja and tortillas • International cuisine: Paella Valenciana, pulpos a la gallega, New York steak in pink pepper sauce, Asian-style chicken and more.

• Dessert line: petit fours, sweets and cakes.

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Cabrilla Satisfy your craving for freshly-caught seafood anytime of the day in our casual, poolside Cabrilla. An ice bar displays the fresh catches of the day, prepared and delivered to your table. Enjoy lighter fare like oysters and clams on the half shell. Explore the true flavors of Mexico with an exquisite variety of ceviches. This is the perfect dining destination that effortlessly combines the pool, beach and freshest seafood delights.

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Amat The perfect place to enjoy the ocean breezes in the impressive lobby, Amat serves hand-crafted specialty coffees and much more. With choices ranging from mochas to healthy light bites, flaky pastries, smoothies and cold beverages, sandwiches, croissants paninis, salads and decadent desserts, you’ll enjoy a gourmet cafÊ experience with beautiful views.

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EVENTS

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The most expensive taco in the world Grand Velas Los Cabos has hosted creative, unique events; one example was the presentation of the world’s most expensive taco, valued at $25,000 dollars.

Sip & Savor – April 2017 The event raffled off the experience of tasting the most expensive taco in the world, served with a shot of Ley .925 tequila from the “La Ley del Diamante” bottle; all to raise funds for the Los Cabos Children’s Foundation, which assists with children’s medical issues in Los Cabos and Baja California Sur. During the celebration, guests enjoyed a tasting of tacos and tequila, and the presentation of the “La Ley del Diamante” bottle as well as the raffle, which became an exciting auction.

The most expensive taco in the world The taco is wrapped in a tortilla made of corn and 24k gold flakes. The filling features langostino, Kobe veal, ‘Almas’ beluga caviar and black truffle brie cheese. It is served with an exotic morita chile salsa with civet coffee and Ley .925 Ultra Premium Añejo Tequila.

“La Ley del Diamante” Bottle Created by the Compañía Tequilera Hacienda de La Capilla of Los Altos de Jalisco, the bottle is made of ceramic forged at high temperature, artisanally crafted by the Maestro Gerardo Cedillo. Made by 100% Mexican hands over the course of 10 months, it is decorated with liquid platinum and 4,100 diamonds. The entire bottle weighs approximately 8 kilos, or 17 pounds and 10 ounces, and comes in a Chiapan mahogany case with “piano” finishes and beveled mirrors.

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EVENTS

FRIDA | G R A N D V E L A S L O S C A B O S

Grand Chef Festival

and Kitchen Fiesta June 2017 After creating the $25,000-dollar taco, the resort presented another all-star celebration of fine cuisine: The Grand Chef Festival.

Eight renowned celebrity chefs delighted attendees with culinary demonstrations and themed dinners: Penny Davidi (festival curator), Mia Mastroianni (mixologist), Eddie Jackson, Maneet Chauhan, Katsuji Tanabe, Elizabeth Falkner and Adam Gertler; all with vast experience and numerous television appearances in the US. For the grand finale, the festival featured the second edition of Kitchen Fiesta, the event first held at sister resort Grand Velas Riviera Nayarit; with open kitchen stations where celebrity and house chefs teamed up to prepare exciting dishes for spectators.

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Recipes to surprise and delight your guests MOUSSACATE (serves 10)

INGREDIENTS: • 2 c. cocoa • 1/3 c. agave syrup • 1 pinch of salt • 2 tbs. vanilla extract

• 20 avocados • 1/2 tsp. cardamom • 1/2 tsp. citrus zest

DIRECTIONS: Blend all ingredients in a food processor until mixture is smooth. Serve and decorate to taste. Season with salt and cardamom.

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MAKE IT A T HOME

Mexican Antojitos Executive Chef of restaurant Frida at Grand Velas Riviera Maya, Ricardo de la Vega, shares this recipe highlighting the flavors of Mexican-style corn.

Mexican Baby Corn Antojitos (Serves 10)

INGREDIENTS: • 20 pieces baby corn • 1 c. garlic mayonnaise • 3/4 c. Huichol Hot Sauce or Valentina Sauce • 1 c. grated cotija cheese • 1 c. pork rinds, well toasted and chopped to create a crunchy powder

• 1/2 c. epazote leaves • 2/3 c. olive oil • 60 epazote sprouts • 4 tbs. lemon juice

DIRECTIONS: Grind the epazote leaves and mix with the olive oil. Marinate the baby corn in the mixture for 2 hours. Mix the pork rind and the cotija cheese and reserve. Roast baby corn. Cover with lemon juice, garlic mayonnaise and the mixture of pork rind with cheese. Add the Huichol or Valentina sauce to taste. Garnish with epazote sprouts.

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Carretera Transpeninsular Km. 17, Cabo San Lucas - San JosĂŠ del Cabo, Baja California Sur. 23405 1 877 519 0787 reservations@velasresorts.com