Punta Mita, Mexico
Chef Fernando discovered his passion for food with her grandmother; his best memoires are going to the market and spending time with his her buying ingredients to cook for the family. He began his career working in Club de Industriales, after a year, he joined to Four Seasons Mexico City. He has participated as task force in St Kitts & Nevis, Four Seasons Punta Mita Resort, where he has worked side by side with great Chefs that have taught him different types of cuisines. Driven by his passion, he moved to the Middle East to work in KYO Café a Japanese restaurant, where he spent his time working with French and Japanese Chefs, now he is back in Mexico, and has rejoined Four Seasons Resort Punta Mita, where he leads Dos Catrinas, the new restaurant in the property devoted to Mexican Cuisine.
We met at Dos Catrinas recently for our Foodie Chap chat. This young, passionate Chef shared one of his favorite recipes “Duck Confit” with a mole to die for, inspired by his Grandma and a signature dish at the resort restaurant.
Enjoy the mouthwatering conversation from one of the coolest and tastiest corners of the globe, Punto Mita, near Puerta Vallarta, Mexico.
Cheers, Liam
FOUR SEASONS, PUNTA MITA, MEXICO
Ingredients:
Garlic
Almond
Beetroot
Red Onion
Guajillo Chili
Morita Chili
White chocolate
Apple
Cashew Nuts
Pine nuts
Coriander seeds
Mustard seeds
Sea Salt
Dos Catrinas Pink Mole
3 cloves
2 spoons
1⁄2 Kilo
1⁄2 cup
1 piece
1 piece
3⁄4 cup
3 spoons
1⁄2 cup
1⁄2 cup
1 tea spoon 1 tea spoon 1 spoon
Peeled garlic, cut by half remove the inside part, chop red onion removing the green part and the bottom of it.
Peeled beetroot and reserve it, take a pot add olive oil let it heat, saute red onion until get a golden color add garlic let it cook
Add dry chilis, nuts, spices, beet root, apple, be careful don’t burn the seeds, add vegetable stock or hcken stock let it simmer,
Take it out of the heat add chocolate and salt to taste pass it by a fine mesh.
