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Travel Weekly features the “New culinary offerings at Four Seasons Punta Mita“

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New culinary offerings at Four Seasons Punta Mita

by Meagan Drillinger from Travel Weekly

Four Seasons Resort Punta Mita (www.fourseasons.com/puntamita) is kicking up its culinary offerings with a new menu of classes and amenities designed to give guests a taste of Mexico. Guests will learn authentic pre-Hispanic cooking techniques and traditions, blend tequila with an expert tequila master, catch and prepare local seafood and indulge in Mexican-inspired frozen desserts at a new beachfront surf shack.

A new series of historically inspired cooking classes will educate guests on the region’s culinary traditions with a focus on pre-Hispanic cooking techniques and ingredients. The interactive cooking experience will take guests outdoors to the resort’s new Iku Garden, which features equipment and tools designed to mirror the kitchens of ancient times. Guests will learn how to prepare dishes using ingredients such as grasshoppers, ant eggs and agave worms along with regional ingredients like cactus, banana leaves, agave leaves, huitlacoche and epazote.

Couples, families and groups will prepare dishes like grilled octopus marinated with grasshopper sea salt and fresh barbacoa. Cooking classes for up to 10 people are priced at $95 per person. Family-style dinners are also available for 20 people maximum at $130 per person.

The resort will also offer tequila aficionados a customized way to sip their favorite spirit with hands-on tequila tasting and blending hosted by the resort’s cultural concierge, Enrique Alejos. After helping each participant identify the flavors and aromas, Alejos will then walk guests through the blending process, enabling them to create a unique tequila blend from four different barrels. Tequila-blending classes are priced at $150 per person.

A seasonally inspired Catch & Cook program will immerse guests in the region’s fishing heritage. Guests will begin with diving and fishing lessons, followed by a boat ride out to Bahia de Banderas to learn proper free diving and fishing techniques, including spearfishing. Back at the resort, a chef will guide them through the preparation of signature dishes. The seasonal schedule will include mahi mahi, sea urchin, yellow fin, snapper and octopus. Classes will culminate in a three-course lunch, including a cocktail and dessert, priced at $225 per person.

Finally, the resort has opened a beachfront Mexican Gelateria. Housed in a colorful surf shack, the gelateria serves custom gelato and popsicles. Flavors will rotate seasonally and include chocolate and chili, black bean, guanabana, tamarind, corn, avocado and hibiscus.

To view the original, visit Travel Weekly.


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