The Restaurant at Las Ventanas al Paraíso Goes Local
The Baja restaurant is refining Mexican food
The Restaurant at Las Ventanas al Paraíso, a Rosewood Resort, is moving beyond its signature Baja-Mediterranean style and focusing on a new, locally sourced and naturally inspired menu compiled from the culinary team’s family recipes. The change in focus comes as Las Ventanas al Paraíso gets ready to host dignitaries attending the G-20 Summit June 18 and 19.
Executive chef Fabrice Guisset and executive sous chef Victor Palma have created the seasonal menu and listed the ingredients that are sourced locally from the Baja Peninsula, which has some of the country’s best produce. Guisset forages from the area’s top farms as well as his own organic herb and produce garden to create new signature dishes like Ensenada mussels in molcajete cooked in dark beer, chipotle, tomatillo, and acuyo.
Mains courses inspired by Mexico’s history and regions include grilled local lingcod fish fillet with cantina-style lentils in a green tomatillo and cilantro sauce; braised beef ribs in Pascalito sauce with roasted pumpkin seeds, pico de gallo, and homemade tortillas; and suckling pig Hunucma and Pibil Tamal, a modern interpretation of a Mayan classic with xoconostle, Oaxaca cheese foam, and grated cotija cheese.
The Restaurant, which boasts views of the Sea of Cortez and the resort’s infinity pool, has a tequilero, a tequila sommelier, who pairs chef Guisset’s regional dishes with a wide selection of Mexico’s tequilas and mezcals.
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