Last Thursday, the week-long Mexican Gastronomical Festival began at the Renaissance Beijing Capital Hotel (it ends today with a Salsa Night; you can get the tickets at the hotel or just call 5863-8221).
The opening party of Taste of Mexico was an evening of music, food, and fun. People matched steps with the Mexican dance troupe, while Sheila Priego created magic with her songs and music. We also saw “Señor” Tait mixing unusual flavors to make some incredible potions. And, yesterday it was the time for the most awaited Chef's Table.
It introduced us to the real flavors of Mexico created by one and only Chef Ricardo Lujan. The recipes had the touch of the authentic Mexican ingredients that are often not found in the Tex-Mex food found in the city. As promised, it was more than just tacos and tequila.
Last night at Fratelli Fresh, the glitzy dining area near the live cooking station was ready for the special few who were lucky to be a part of this celebration organized by The Embassy of México in China along with Renaissance Beijing Capital Hotel and City Weekend.
The wine-dine experience began with the Amuse Bouche - a beautiful ceviche of fresh trout, tiger prawns adorned with edible flowers and lime foam. Next, in line was the handmade tortilla made from Mexican blue corn, (grown in Chef’s garden). It’s dressing of tomatillo (green tomatoes) sauce, and pickled onion was a burst of flavors in the mouth.
We were soon served a sherbet of lime and chia seeds that helped to clean our palate and made us ready for the next show on our table. You would be surprised to know that these tiny healthy seeds are a gift from Mexico that has become a part of our healthy lifestyle. The oven-roasted halibut was a gorgeous orange (from annatto marinade) and flaky piece. The black bean sauce and the plantain puree was the perfect blend of salt and sweet that enhanced this dish.
The star of the menu was the second main – an actual surf and turf recipe. It was a twin dish, with a melt-in-mouth short rib with the right amount of heat from cascabel chili, and a delicate sea scallop served with a limey, fresh avocado mousse. Every dish was accompanied with a glass of wine from EMW brand that was specially chosen to complement the creation of Chef Ricardo Lujan. The last item on our table sealed this beautiful experience with a chocolate cake, served with sea salt and caramel ice cream and a pineapple wafer.
If you are regretting to have missed this celebration then keep an eye on this space for more such opportunities.
Renaissance Beijing Capital Hotel, 61 Dongsanhuan Middle Road
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