Flavours of Mexico II (ends Sept 20)

Sample the flavours of Mexico in Malaysia from now to September 20 at the Ritz-Carlton Hotel.

The Embassy of Mexico in Malaysia in collaboration with the hotel presents the Flavors of Mexico II in conjunction with Mexico’s Independence Day which falls on Sept 16.

This time around, it has a more vibrant avant-garde spirit of the Mexican cuisine movement.

Chef Jorge Carlos Gonzáles, who hails from the South of Mexico, makes his second trip to Malaysia for this event, joining hands with the hotel’s executive chef Mohan Delingannu, La Mexicana restaurant and Fresca Mexican Kitchen & Bar to create innovative and creative renditions of the traditional Mexican flavors that will take center stage at The Lobby Lounge of the hotel.

Chef Jorge Carlos Gonzáles

Having many years of experience working with high-profile restaurants in Mexico and having his own restaurant in Oaxaca, he is famed for his creative use of ancient ingredients, which has become his culinary trademark and tradition for him to create sophisticated dishes using humble ingredients in Mexico.

Diners will get to sample dishes like Pollo Pibil, Tacos Al-Pastor, Sopes, Steak and Chicken Tacos, Chilaquiles, Sea Bass Ceviche, Red Snapper Veracruz style, and Pineapple Tamal.

Red Snapper Veracruz style,

He recommends the Chiles en nogada, a dish Mexicans eat in celebration of Independence Day.

There are different stories of how the dish was created and by whom, the one chef told us was of the nuns who wanted to prepare something special for Agustin de Iturbide in Puebla as a tribute after he signed the declaration of Independence of Mexico.

“They used minced beef, seasonal ingredients such as apple and pear, topped with walnut sauce,” he said.

Chile en nogada

He was pleasantly surprised that jicama, also known as the Mexican yam bean or ubi sengkuang in Malay, is also eaten in Malaysia; hence he is sure diners will enjoy the Jicama salad.

Other appetisers include Coconut Slices with Lime and Chilli Sauce, Baby Corn with Chilli Mayo.

Baby Corn with Chilli Mayo

The chef has also added his own twist to some Mexican cuisines, creating dishes like Churros with Eggnog, Seared Tuna with Coffee and Sesame Seeds, Fried Squid Skewer with Jalapeno Pesto, Shrimps with Orange Peel and Chilli Aioli.

Fried Squid Skewer with Jalapeno Pesto

Seared Tuna with Coffee and Sesame Seeds

The churros were so irresistible that we went for seconds and more.

Desserts include Rice Pudding and Cocadas, a traditional coconut confectionery.

To complete the Mexican experience, there will be the renown Mexican spirit Tequila, courtesy of the Consejo Regulator del Tequila.

Oysters

Served as a buffet with live action stations, it is available at 7.30pm to 10.30pm from Monday to Saturday at César’s Restaurant and noon to 3pm on Sunday at the hotel’s loby lounge.

It is priced at RM138 nett per adult and RM 69 nett per child.

Inspired by the enthusiasm and love for Mexican cuisine and “Flavors of Mexico”, the Mexican Embassy will distribute complimentary recipe books, the perfect pocket guide that serves as a basic introduction to Mexican food.

For reservations, call 03-2142 8000 email grace_chan@ritzcarlton.com.my.

CÉSAR’S RESTAURANT

Ritz-Carlton Kuala Lumpur

168, Jalan Imbi, Kuala Lumpur. 

Tel: 03-2142 8000