Page 13 - ARUBA TODAY

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Friday 17 May 2019

Feel, Smell, Taste and See Authentic Mexico

with Aruba Marriott Resort at The Lobby

With Top Chef Juan Pablo Domínguez

PALM BEACH — Chef Juan Pablo Domínguez is THE Chef of Solaz, a Luxury Collection Resort” in truffle” the Huitlacoche, also known as the
Los Cabos, Mexico. He will be at The Lobby at the Aruba Marriott Resort & Stellaris Casino to sur- black Aztec gold, that is the mushroom that
prise you in a culinary sense as Domínguez has a record of culinary successes on his name. His grows in the corn. The Chef will keep the
stand-out repertoire comes from a range of experiences worldwide working with Michelin star tradition while adding touches of innova-
Chefs and operating his own top-niche restaurants as well as his roots within a restaurateur family tion, but respecting each ingredient. “This is
in Guanajuato state. Do not miss out on the fantastic opportunity to taste a traditional Mexican a big opportunity to try traditional Mexican
ceviche together with the most traditional and ceremonial dishes in Mexico. food without having to leave Aruba. I really
want to give every guest the experience of
“I will prepare an Aguachile Negro, a traditional Mexican ceviche made with fresh shrimps and being in an authentic Mexican local mar-
charred jalapeños & green tomatillos; this is one of my favorites. As well, I will prepare some dif- ket.” There is more to Mexican gastronomy
ferent moles sauce, these are the most traditional and ceremonial dishes in Mexico. I will cook than only tacos and tortillas. “This time you
it with handmade tortillas and slow roasted suckling pig”, Domínguez says. Only by hearing him will experience it as a local Mexican. I will
talk about the event and by knowing his background there is no way back, you’ve got to find cook the most traditional dishes every Mexi-
out. Mexico is calling. can love.”
Since Domínguez was a little kid, he was inspired by his uncle the chef Bricio Domínguez, an
autodidact chef who in early 2003 opened his first restaurant “El Jardín de los Milagros” in the Mexican Masterfood
capital of Guanajuato state. By then, he was only 12 years old and it was his initial approach to Passion, love and traditions and the luck
a culinary experience, helping with basic cooking tasks. From there life took him on a foodie-trail that each state from Mexico has different
where he kept on cooking, kept on training and got better every time. His advice to young chefs microclimates makes the country excep-
in being is: “Do not take it as “work”, this is our passion, this is what motivates us; read, travel and tionally diverse in gastronomy. They can
listen to your superiors because they have already been in our position at one point and they produce tropical fruits and vegetables;
know the types of mistakes that we will go through. Never give up if you fail once, failing is a pro- they have forest with edible wild mush-
cess of learning. And the most important keep dreaming!” rooms everywhere; the desert at the north
of Mexico has different types of edible cac-
The Secret of Pure tus & agaves. And the country is surrounded
The success of the chef lies within the pure taste of his dishes. “My taste is pure tradition, I want by the Pacific Ocean & the Gulf of Mexico
to transport each guest to the traditional market “El Mercado de San Juan” or “El Mercado providing different types of fish, shrimp and
Hidalgo”, they will taste the pure spices, the traditions, the soul of Mexico.” For this event he will lobsters.
bring autochthon chilies from Mexico, chilies that you can only find in Oaxaca, and the “black Domínguez’ wish is to transmit the feeling
of “being at home” when his grandmoth-
er used to cook her traditional mole on his
birthday, or when his brother got married
and the nanny cooked for him the best huit-
lacoche sopes. “I want to transmit the same
I felt those times, especially the love that is
put in each salsa, in each tortilla!”q

Mexican pop-up event at The Lobby at the
Aruba Marriott Resort & Stellaris Casino on
Friday, May 31st and Saturday, June 1st. Only
70 seats available per night. Reserve: 520.6670
/ 520.6652 / 520.6343