Currently, preparations for Taste of Mexico are under way. Dancer’s are fine tuning their incredibly sensual performance, and bartenders are learning brand new tricks and Mexican drinks, while in the kitchen cooks are working tirelessly to perfect Chef’s Ricardo’s exquisite creations. There is a lot a stake for this event not only pressure to deliver authentic Mexican food but also to do justice to the Mexican nation before celebrating Mexico’s National Day on September 16.
Chéf Ricardo Luján has a lot on his plate, but we believe that he is the man for the job. Starting from his roots, Ricardo, at very young age, had learned about the cycle of life. More specifically how food in spring was completely different from food in autumn. His grandfathers too taught him a few things, as he grew bananas near the river, peanuts higher up in land, and grew many other plants where conditions where perfect in-between. It can be assumed it was there where the seeds of his culinary interest began.
As Ricardo grew up he studied art, majoring in sculpting, and in 1997 he took his first culinary job at Café Picasso. Inevitably he left and at a cross road he decided to set up home in Barrio Antiguo and started work in Constitucion 300, a hotel. This was beginning of his career as Ricardo later worked out side his comfort zone. Gaining experience in the iconic Japanese restaurant in operation since 1975. There he worked with Fujimura-san and learned to respect all kinds of produce, conceptualizing avant-garde recipes which enhance and highlight the characteristics of the raw materials. To this day Ricardo still considers Fujumura-san one of his greatest mentors. With this under his belt, he took the various opportunities to be a Chef in different restaurants around the world and winning important awards like Cocinero del Agno’ 2012.
Currently, with his new adventure in Myanmar, he has begun another chapter in his life, traveling all around Asia, and he is taking in as much he can to the integrate it into his own work. His menu at the Chef’s table for Taste Of Mexico will reflect his experience as a world-renowned Chef while giving his guests an authentic Mexican taste.
Mexican Chef's Table
Interested? Join the Chef's table on September 21 at 5:30–10:30pm. Scan the QR code and get a ticket, its buy-one-get-one-free for ¥488 for City Weekend readers.
Prawn, Trout and Edible Flowers Ceviche
Ceviche foam, roasted kernels, tortilla crackers
Taco de Lechon con Hoja de Oro / Suckling Pig Taco with Gold Leaf
Hand-made tortilla, roasted tomatillo sauce, pickled onion, and gold
Lime and Chia Sherbet
Oven Roasted Halibut
Marinated in annatto, black bean and plantain puree, tomato salad
Short Rib and Sea Scallops
Cooking juices with cascabel chili, pickles, avocado mousse, crackling salad, preserved lime
Bitter Chocolate Soft Center Cake
Sea salt and caramel ice cream, lyophilized macedonia
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