Photo courtesy of Conrad Punta de Mita
Atrip to Punta de Mita, Mexico, was a sun-kissed fusion of food, fun and cultural exploration. Over five days, my sister and I embarked on a culinary journey that told stories of tradition and innovation within Latin American cuisine, all while soaking in the tropical surroundings. I left with great memories, a sunburn and a newfound appreciation for the art of Latin cooking.
After flying into Puerto Vallarta, we took a 45-minute shuttle to the luxury resort Conrad Punta de Mita, where a refreshing welcome cocktail awaited us. The breezeway-style lobby offered a lush lawn view, followed by turquoise ocean waters stretching beyond the horizon.
The occasion for this much-needed vacation was the Latin Grill Masters, a week-long celebration of the flavors of Argentina, Chile, Peru, Brazil and Mexico. Eight highly acclaimed chefs came together to showcase their talents and share the joy of Latin cooking. From traditional asado to bold Amazonian spices, each chef exhibited signature grilling techniques, offering an authentic taste of their homeland along the shores of Riviera Nayarit.
Photo courtesy of Conrad Punta de Mita.
When I spoke to Chef Christian Guarrina, he gave me a preview of what I could expect in the coming days. “You are going to experience a lot of options of food that have tons of flavor,” he says.
After a brisk beach walk along the resort’s two-mile shoreline, I returned to my room to prepare for dinner at Conrad’s fine-dining restaurant, Codex. This outdoor bungalow-style restaurant is secluded in the locale’s lush flora. Its menu embodies Mexico’s flavors and heritage by blending regional traditions with modern techniques.
Photo courtesy of Conrad Punta de Mita.
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As soon as I sat down, my eyes fixed on the calm swell of the waves, which were just steps away. A gentle storm began to hit, with the continuous patter of raindrops tapping the roof accompanied by the sound of waves and occasional thunder, creating what I like to call “nature’s symphony.” It was peaceful and beautiful.
The prix fixe menu was formulated by Latin Grill Master and Chef Bruno Panhoca, a Brazilian pitmaster and churrasco expert who has mastered the art of open-fire grilling.
Photo by Beam Photography
His first dish was a fish tostada, a light bite of marinated seaweed, habanero yuzu kosho, pickled onions and chili vinegar gel. It was the perfect way to start the meal; the mellow, mild fish flavor balanced the savory and tart flavor profiles.
The tostada was followed by Yakiniku, a plate featuring Wagyu, oyster barbecue sauce, wasabi and crispy kale. The Wagyu melted in my mouth while the barbecue sauce and wasabi ignited my taste buds.
My favorite dish of the night showcased the chef’s creativity and the impressive range of flavors he achieved through a single ingredient– the tomato. Chef Panhoca cleverly crafted a tomato gyoza by stuffing an heirloom tomato with tomato tartare, basil, scallions and consommé and then thinly slicing and shaping it into a gyoza. It burst with light and refreshing flavor, leaving me wanting more.
The next dish was smoked duck in a jabuticaba broth, accompanied by orange risotto and thyme. This was followed by a rib-eye skewer with corn farofa and a pepper vinaigrette. We finished the meal with a refreshing dessert called the Tropical Cassava, a cassava sphere with banana, passion fruit and mango.
The next day, we woke up early to walk the beachline. The calm waves brushed against our feet before receding into the ocean. After our stroll, we enjoyed a breakfast buffet at Arbol, the restaurant adjacent to the lobby.
Photo courtesy of Conrad Punta de Mita.
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Before fully committing to the day’s exciting festivities, I took a moment to unwind at the Conrad Spa, a luxury wellness sanctuary rooted in ancient Huichol culture. Numerous treatment options are available, including an outdoor massage in a stunning thatched dome room. You can also connect with ancient culture in the Temacal (house of heat) and embark on a spiritual journey through heat and steam to detoxify the body.
It was time for a facial after enjoying the spa’s cold plunge and pool amenities. I opted for a customized treatment to energize, hydrate and smooth my skin. The experience was relaxing and left me glowing.
Photo courtesy of Conrad Punta de Mita.
I met my sister at the beachside bar for a frozen margarita, and we made our way to the Aura Pool, an adults-only pool with a swim-up bar and a beautiful wood-decked lounge area. This is where our next culinary experience took place. Each of the chefs had a station where they reimagined a Mexican classic—the taco—infusing it with their unique techniques and cultural influences for an extraordinary culinary showcase.
I ate as much as my stomach would allow. The unique flavor pairings took my taste buds through Latin American culture. My favorites were Chef Juan Ozaki’s pork belly taco, Chef Guillermo Busquiazo’s octopus taco, and Chef Guarrina’s skirt steak taco. Each one told a story about the chef and their heritage, making this experience remarkable.
Photo by Beam Photography
Later that evening, we participated in a grilling class, where chefs Fran Cortes and Juliana Machado guided us through some of the many dishes that can be cooked on a grill and the flavors that come from it. My favorite was grilled pumpkin; its consistency was buttery and soft, with a bold taste.
Saturday morning was the morning of the grand feast, which would take place that evening, so my sister and I had a light breakfast and spent time in the ocean, playfully jumping the waves as they approached the shore and swimming in the turquoise waters.
When we walked into the lobby for the feast, I was surprised to see a community of chefs cooking and grilling a vast variety of foods. The aromas made my mouth water. Every chef united to showcase food that is representative of their home countries and culinary expertise. There were enough food options to feed the resort, from brisket to grilled octopus, paella, oysters and meats of every kind— it was a foodie’s dream. While I wasn’t able to try all of it, I can confidently say everything I did have was absolutely delicious. All the chefs successfully showcased their talents through their dishes.
Photo by Beam Photography
Photo by Beam Photography
On our last day, we savored the breathtaking views of the coast while relaxing poolside. We had dinner at Codex; this time, it was a tailored menu created by Chef Ozaki. His fare was designed to showcase a fusion of Peruvian cuisine (where he lives) and Japanese cuisine (where his heritage originates).
The menu translated this fusion effortlessly, offering unexpected pairings such as the Antikunigiri, where the chef paired a ribeye with rice and anticuchera sauce in a nigiri style, and the Taco Tacu, featuring fried octopus on a bed of rice and bean molote.
My favorite part of the dining experience was when the chef brought out a massive tuna on a rolling table. He described the parts of the fish that are most commonly used and proceeded to cut slices of raw tuna for us to enjoy. It’s safe to say it was the freshest tuna I have ever had, a true ocean-to-table experience.
I left Mexico feeling blessed to have had the opportunity to participate in an educational and food-filled week. Through its cuisine, I learned much about Latin culture and matured my palate to understand better and appreciate the unique flavor combinations. My stomach was full, and my heart even fuller.
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