A gastronomic proposal that evokes our ancient culinary roots
NIZUC Resort & Spa opens its doors to guests and the general public to come and taste the extraordinary creations of Chef Balderas.
The Five AAA Diamonds resort reinvents itself to offer, along with Chef Balderas, a menu that pays tribute to the essence of the ancient roots of Mexico’s traditional cuisine, reinterpreted with international new trends to guide you through an unforgettable sensorial experience.
The new menu includes enticing innovations, which begin with a sustainably-caught raw fish entrée with manzano pepper emulsion, avocado puree with kosho, onion ash, and sour orange oil, followed by a roasted Mayan octopus with chimichurri, pasilla pepper marinada, and molcajete-sauce risotto, a grilled Short Rib with banana puree, pasilla pepper, xpelon beans and green peas, served with handmade tortillas. As a final surprise, a Yucatec marquesita with guava ice cream.
The talented chef, born in Veracruz and graduated from Xalapa’s Culinary Institute, shares his vision with us:
“My main focus is the product, I am particularly inclined to Mexican sustainable food products. I maintain my drive and hunger to cook from the soul. My cuisine is based on the memories of my trips, on respect for the product in its whole, on the flavors and the technique, as to how my mother and grandmother taught me while I grew up eating at the family’s diner.”
Ramona is a culinary corner in the Mexican Caribbean that offers a customized Fine Dining and Mexico’s only Dom Pérignon Cellar, featuring a seven-course tasting menu paired with the most exclusive champagne, tequila, and cognac, surrounded by ultimate luxury and architectural beauty.
