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Grand Residences welcomes new chef Guido de la Mora

We have some Grand Residences dining news for you this month. Chef Yann Cozic has decided to return to France to pursue his dream of opening a bistro in his hometown Le Mans. Chef Cozic has been with us since the beginning at Grand Residences and presided over the opening of our three restaurants. We are sad to see him go and we are sure that you will want to join us in wishing him bon voyage and every success for the future.

We want to introduce you to your new chef Guido de la Mora. We are excited to welcome him to the Grand Residences family and are sure that he will delight you with his sublime flavors and attention to detail.

Originally from Toluca, State of Mexico, Chef de la Mora studied a degree in Ethnomusicology at the National School of Music before deciding to concentrate on his first passion: cuisine. He studied a two-year Diploma in Culinary Arts at the University of the State of Mexico and followed that with master class courses in vanguard cuisine and molecular cuisine at Michelin star restaurants in Spain, and in Mexican and Thai cuisine.

Chef de la Mora’s career has taken him all over the world and he has worked at top restaurants and luxury hotels in Barcelona, Dominican Republic, Barbados, Curaçao, Miami, Kuwait, Qatar and the Riviera Maya, Mexico. Additionally, he has travelled to France, India, Thailand and Philippines to study different cuisines and to California for wines.

He is a senior member of the Emirates Culinary Guild (Dubai) and a member of Les Toques Blanches Association. He was the runner up in the Dish of the Riviera Maya competition in Cancun and the Cornella Gastronomic Contest in Spain. He has also been a judge and exhibitor in cooking competitions held at universities in Cancun, Riviera Maya and Bridgetown, Barbados.

Stay posted for an interview with Chef Guido de la Mora in the next edition of this newsletter.

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Turtle Season 2018

Our turtle guardians report that there are currently 22 nests in the Grand Residences corral, 15 contain eggs laid by green turtles and seven by loggerhead turtles. To date, 432 baby turtles have been released.

It is a slow nesting season in Cancun too; there are 125 nests in the corrals at The Royal Sands, The Royal Caribbean and The Royal Islander with 15,141 eggs. The first 973 baby turtles of the season have already been freed.

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Viva Mexico! Independence Day 2018

If you are staying with us this month, we hope that you’ll join us on September 15, the eve of Mexican Independence to raise your glass in a toast to celebrate this beautiful country and its people.

Dine on tasty traditional Independence Night dishes. Sip premium tequila, a margarita or ask the sommelier to recommend a Mexican wine, there are some excellent ones to try. Listen to Mexican melodies and end the evening with the El Grito, the rallying cry “Viva Mexico.” 

Festive Mexican dishes to try this month

Here are some Mexican dishes that feature on Independence Night menus throughout the country and that you’ll want to try this month.

Chiles en Nogada

On the menu at Flor de Canela this month, Chiles en Nogada (Chilies in Walnut Sauce) is the Independence Day dish par excellence.

Chiles en Nogada dates from 1821 and was created by the nuns of Santa Monica Convent in Puebla for a banquet to honor General Agustín de Iturbide who was visiting the city after signing the Treaty of Córdoba, the agreement that gave Mexico its Independence from Spain. The recipe is based on Poblano chilies that are stuffed with a tasty mix of ground pork and beef, assorted dried fruit, spices, garlic and onion. The chilies are topped with a creamy walnut sauce and sprinkled with pomegranate seeds, coriander and parsley, the colors of the Mexican flag, red, white and green.

Pozole

Mexico’s most famous traditional broth is another Independence night favorite. Choose between pozole rojo, verde or blanco with pork or chicken and hominy. The rojo or red variety is flavored with dried guajillo or ancho chilies and comes from Jalisco. The state of Guerrero is famous for verde or green pozole, made with jalapeño and poblano chilies, green tomatillos and coriander, and also for blanco or white pozole, which is the simple broth with meat and hominy.

Once your bowl of broth is served, you help yourself to the classic pozole garnishes: sliced radishes and lettuce, chopped onion, coriander, dried oregano, tostadas and chili.

Tacos

Be sure to dine on tacos this month. On Taco Tuesday in Flor de Canela you can choose your favorite ingredients from a mouthwatering selection that includes tender beef, pastor-style pork, cochinita pibil, chicken, fish, shrimp, cheese and vegetable fillings. Drizzle your tacos with chili sauce – check the heat factor with your waiter – and add a generous helping of guacamole and you are ready to tuck in.

Tamales

Tamales date from pre-Hispanic times and are dumplings made from masa or corn dough and stuffed with shredded chicken, pork, beef, mole, cheese and chili slices or even fruit and honey. The dumplings are then wrapped in banana or palm leaves or corn husks and are steamed or baked. The leaf wrapping and cooking method used varies from region to region. In the Yucatán, tamales are served with a chilmole tomato sauce.

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September Spa Relaxation

After the stress of summer in the city you’ll be looking forward to a well-earned break at Grand Residences. Check into the Spa for some luxury pampering and your favourite massage. After a delightfully fragrant herbal facial and a body wrap to cleanse and tone your skin and ease away your cares, you’ll be relaxed and ready to enjoy your Mexican Caribbean vacation.

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Every picture tells a story

This month we celebrate the beauty of the Yucatan, its landscapes and wildlife, ancient temples and colonial masterpieces, colorful traditional fiestas and vibrant folk culture.

If you have a picture of a special place in the Yucatan, Puerto Morelos and Grand Residences or a vacation story that you would like to share with us, drop us a line. Send us your pictures to memories@royalresorts.com. A selection of the photos we receive will be published in this newsletter.