We invite you to celebrate with us this September and to experience Mexican culture through our innovative reinterpretations of contemporary Mexican cuisine.
Authentic Mexican cuisine is celebrated worldwide for its depth of flavors, vibrant colors, and rich history. The origins of Mexican gastronomy date back to the pre-Hispanic period when its foundations were rooted in native ingredients including corn, cocoa, chilis, avocado, tomatoes, and beans. When the Spanish arrived, they introduced new ingredients such as fruits, sugars, oils, cereals, and spices that enriched and expanded the country’s cuisine.
At NIZUC Resort & Spa’s Ramona restaurant, Chef Irving Cupul honors Mexico’s rich culinary history by focusing on local flavors and ingredients with a contemporary twist. This September, to celebrate Independence Day our Chef will serve one of Mexico’s most emblematic dishes, Chiles en Nogada, all month long.
This classic dish is full of Mexican history dating back to 1821 when it is believed Chiles en Nogada was first prepared by the Augustinian nuns of Santa Monica in Puebla during the Mexican War of Independence. Made with local ingredients, the dish was served to the visiting Mexican Army General Agustin de Iturbide who was instrumental in winning the Mexican War of Independence.
Made with the freshest Poblano Chiles smoked and stuffed with the finest local ingredients including apples, peaches, pears, walnuts, almonds, and pine nuts mixed with ground beef and pork, providing a diverse range of tastes and textures.
Chef Cupul will also present a specially curated menu available for three nights over Mexican Independence Day this September 15th, 16th & 17th.
• Squash Blossom Stuffed with Ranch Cheese, “Martajada” Sauce and Almonds
• Red Pozole with Korobuta Pork, Corn, Radish, Avocado
• Sorbet
• Brisket with Chili Adobo Sauce, Crispy Potato, Carrot and Pumpkin
• Chocolate Marquesita, Stuffed with Mexique Chocolate Ganache, Banana, Nuts and Edam Cheese
The special dinner menu has a price of $1,810 Mexican Pesos per person, plus service. Reservations can be on-site made through the concierge desk or via email [email protected]
