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CasaMagna Marriott’s Restaurants Celebrate the Encounter of Two Worlds By Miguel Camacho F. Specialty restaurants Las Casitas and La Estancia are offering each a special three-course menu throughout October to underscore the relevance of the first contact between the old and the new world. Both menus combine Mexican culinary tradition and flavors of Spain. Recently, Marriott offered a tasting of these menus to several local media representatives. Public Relations Manager Josefina Naya, F&B Public Relations Coordinator Román Azuara, and Trainee Diana Rellstab were gracious hosts at the event in which we were treated to the excellent Marriott gastronomy.
After the aperitifs at Las Casitas, we were shown to La Estancia for dinner. Executive Chef Fred Ruiz was charged with presenting the new menus to the media. Chef Ruiz has made a career in Marriott, and today he supervises and advises chefs in 46 Marriott hotels in Latin America. He’s is twice winner of the Culinary Excellence Award, a coveted Marriott recognition, and the only one ever to receive such distinction twice.
At main courses, we were treated to a combination platter, including a most Mexican mole chicken and a citrus and chile marinated Mahi Mahi filet with roasted corn sauce and jicama salad. This platter contained a marvelous variety of flavors, aromas and textures. The mole sauce was smooth and delicate, and made everyone’s delight. It was only natural that Chef Ruiz and his team received an ovation from diners. These delicious menus are served throughout the month of October at Las Casitas and La Estancia restaurants. CasaMagna Marriot Puerto Vallarta Resort & Spa, Paseo de la Marina Norte 435, Marina Vallarta. Tel. 226-00-00 www.puertovallartamarriott.com
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At Las Casitas, on the beach with the view of the ocean and town, we were presented with great martinis by mixologists Arturo Altamirano, finalist at the recent national barmen contest, and Javier Herrera. From the classics to the original Puerto Vallarta and Marriot Vallarta martinis, they were enjoyed by all.
The first course was savory chicken enfrijoladas topped with chorizo, sour cream and cheese; a very special treat, since it is not included in the October menu. It was followed by corn soup with cuitlacoche. A very smooth cream accented by the exotic flavor and texture of the corn mushroom.