Chef Roberto Solís
Japanese techniques play with flavors of Southeast Mexico. This classic sauté is decorated with "recado negro" paste with a spice, roasted chili powder and guero chili mayonnaise base.
A mix comprised of burned corn tortilla, Castilla and Tabasco peppers, garlic, achiote, oregano, cumin, epazote and a variety of dried red chili from Campeche. The ingredients are ground and water is added. This preparation is also known as "chilmole". It is widely utilized in the Yucatan, as a base for the preparation of the black filling that combines pork or chicken. This stew is very popular in restaurants of Merida, the state capital, founded in the XVI century.In Merida, known as the white city, there are many Baroque and Neoclassic style colonial monuments as samples of the influence of Art Deco architecture in Mexico. In its surroundings, the Maya enclaves offer other architectural and aesthetic concepts.
Generic name used for any fresh yellow or greenish-yellow chili. It is found in distinct regions of the country and may vary in shape, size, flavor, spiciness and use. The manzano and habanero hold a special place in this category, as they are appreciated for their distinctive flavor and spiciness. The manzano comes from southern Mexico, while the habanero originated in the central Caribbean and the Yucatan Peninsula. Both are known as guero chilies in the northern state of Sonora, and form the base of the famous guera salsa that accompanies fish and seafood typical to the Mar de Cortes area, known as the Gulf of California. Countless virgen beaches extend along the Gulf of California.