{"id":3411,"date":"2022-07-29T16:18:59","date_gmt":"2022-07-29T22:18:59","guid":{"rendered":"https:\/\/members.solmar.com\/blog\/?p=3411"},"modified":"2024-01-22T22:06:46","modified_gmt":"2024-01-23T05:06:46","slug":"new-experiences-await-at-anica-restaurant","status":"publish","type":"post","link":"https:\/\/members.solmar.com\/blog\/new-experiences-await-at-anica-restaurant\/","title":{"rendered":"New experiences await at Anica Restaurant\u00a0"},"content":{"rendered":"\n

If we had to choose those professions that are an example of passion and love for what they do, we would pick chefs <\/strong>among them without hesitating. They all seem to have an overflow of creativity and an unmistakable drive to explore and innovate \u2014so common in chefs, that you could say they are all cut from the same cloth.<\/p>\n\n\n\n

This is the case of\u00a0chef C\u00e9sar Cervantes<\/strong>,\u00a0who was recently appointed\u00a0Executive Chef at Grand Solmar Pacific Dunes<\/strong>.<\/p>\n\n\n\n

Born in Torre\u00f3n, Coahuila and with over 20 years of experience, chef Cervantes had his first approach to gastronomy from an early age, when he used to help his mother in the kitchen and was the last one to sit at the table serving the invitees. He soon discovered that spending good times with good food would be the core of his career. Later, C\u00e9sar had the opportunity to learn from renowned chefs in Per\u00fa, Tokyo, the United States, Uruguay, and Argentina.<\/p>\n\n\n\n

\n

For us, Latin-Americans, moments spent at the table are an authentic opportunity to share. <\/strong><\/p>\n\u2014Chef C\u00e9sar Cervantes<\/cite><\/blockquote>\n\n\n\n

In every dish at Anica<\/strong>, the resort\u2019s signature restaurant, chef Cervantes seeks to reproduce Mexican authentic flavors with a blend of Latin-American flavors with Eastern touches from China and Japan so present in the north of Mexico. As he explains \u201cLatin-American countries share culinary traditions, and these similarities are my source of inspiration: barbecues from the north of Mexico are very similar to Argentinian asados, and Mexican seafood dishes match those prepared in countries such as Peru.\u201d <\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

With such a vast ancient legacy and a wide variety of climates and ecoregions, C\u00e9sar thoughtfully applies Mexican culinary arts and techniques, using the bounty of ingredients found in this rich country. So, you can expect an array of new flavors and textures that create an original gastronomic experience; the chance to get immersed in the culinary traditions of Mexico with a menu designed to be served at the center of the table to share and enjoy.<\/p>\n\n\n\n

The vast menu offers a true delight for the palate, and chef C\u00e9sar shares a recipe to bring a bit of Anica home. Hope you enjoy it!<\/strong><\/p>\n\n\n

\n
\"\"<\/figure><\/div>\n\n\n

Pork Belly Kabayaki<\/strong> | 2 servings<\/em><\/h4>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

10.4 oz Pork belly cut into 6 pieces
3 oz chipotle and honey glaze
\u2154 cup red pipi\u00e1n
7 oz pickled vegetables
Pea micro greens for garnish<\/p>\n\n\n\n

Preparation<\/strong><\/p>\n\n\n\n

    \n
  • In a frying pan, seal the pork belly over medium heat. Once they are golden brown, remove the excess fat from the frying pan.<\/li>\n\n\n\n
  • Place the meat again into the pan and add the glaze. Cook for a few minutes until the glaze is fully integrated into the meat<\/li>\n\n\n\n
  • In a separate saucepan, heat the red pipi\u00e1n and place it on the plate forming a line.<\/li>\n\n\n\n
  • On top of the pipi\u00e1n, place the glazed pork belly.<\/li>\n\n\n\n
  • Garnish with pickled vegetables and pea microgreens.<\/li>\n<\/ul>\n\n\n\n

    . . . . . . . . . . . . . . . . . . . . . . . . . . . . <\/p>\n\n\n\n

    For the chipotle & honey glaze<\/strong>
    (Note: These quantities will allow you to store a good amount for later use.)<\/em><\/p>\n\n\n\n

    7 oz soy sauce
    3\u2155 oz chipotles
    14 oz honey
    2\u00be oz lime juice
    2 \u00bc oz rice vinegar<\/p>\n\n\n\n

      \n
    • Blend all the ingredients and bring to a boil. Reduce heat and cook until the mixture gets a nappe texture. <\/li>\n<\/ul>\n\n\n\n

      . . . . . . . . . . . . . . . . . . . . . . . . . . . . <\/p>\n\n\n\n

      For the red pipi\u00e1n<\/strong>
      (Note: These quantities will allow you to store a good amount for later use.)<\/em><\/p>\n\n\n\n

      3 \u2155 oz olive oil
      5 \u00bc oz guajillo chile
      \u00be oz de Arbol chile
      30 oz peanuts, peeled and roasted
      5 \u2153 oz garlic, peeled
      14 oz vegetable stock
      21 oz apple cider vinegar
      12 oz tomatoes
      2 \u00be oz salt
      5 \u2153 oz vegetable oil<\/p>\n\n\n\n

        \n
      • Fry the clean chilies in a saucepan with olive oil, and garlic until golden brown.<\/li>\n\n\n\n
      • Add the peanuts and continue to cook for a few minutes.<\/li>\n\n\n\n
      • Add the tomatoes and cook until dissolved and well integrated\u2014season with salt.<\/li>\n\n\n\n
      • Add the vinegar and the vegetable stock and cook until the chiles are completely hydrated and the liquid reduces by half.<\/li>\n\n\n\n
      • Cool very well and blend with the vegetable oil until obtaining a homogeneous and smooth texture, and strain<\/li>\n\n\n\n
      • Store in refrigeration.<\/li>\n<\/ul>\n\n\n\n

        . . . . . . . . . . . . . . . . <\/p>\n","protected":false},"excerpt":{"rendered":"

        If we had to choose those professions that are an example of passion and love for what they do, we would pick chefs among them without hesitating. They all seem to have an overflow of creativity and an unmistakable drive to explore and innovate \u2014so common in chefs, that you could say they are all cut from the same cloth. This is the case of\u00a0chef C\u00e9sar Cervantes,\u00a0who was recently appointed\u00a0Executive Chef at Grand Solmar Pacific Dunes. Born in Torre\u00f3n, Coahuila and with over 20 years of experience, chef Cervantes had his first approach to gastronomy from an early age, when he used […]<\/p>\n","protected":false},"author":3,"featured_media":3421,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[47],"tags":[],"yoast_head":"\nNew experiences await at Anica Restaurant\u00a0 - Solmar Members Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/members.solmar.com\/blog\/new-experiences-await-at-anica-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New experiences await at Anica Restaurant\u00a0 - Solmar Members Blog\" \/>\n<meta property=\"og:description\" content=\"If we had to choose those professions that are an example of passion and love for what they do, we would pick chefs among them without hesitating. They all seem to have an overflow of creativity and an unmistakable drive to explore and innovate \u2014so common in chefs, that you could say they are all cut from the same cloth. This is the case of\u00a0chef C\u00e9sar Cervantes,\u00a0who was recently appointed\u00a0Executive Chef at Grand Solmar Pacific Dunes. Born in Torre\u00f3n, Coahuila and with over 20 years of experience, chef Cervantes had his first approach to gastronomy from an early age, when he used […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/members.solmar.com\/blog\/new-experiences-await-at-anica-restaurant\/\" \/>\n<meta property=\"og:site_name\" content=\"Solmar Members Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SolmarResorts\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-29T22:18:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-23T05:06:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/members.solmar.com\/blog\/wp-content\/uploads\/2022\/07\/Anica-Restaurant-Grand-Solmar-at-Rancho-San-Lucas.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"solmar\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SolmarResorts\" \/>\n<meta name=\"twitter:site\" content=\"@SolmarResorts\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"solmar\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/members.solmar.com\/blog\/new-experiences-await-at-anica-restaurant\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/members.solmar.com\/blog\/new-experiences-await-at-anica-restaurant\/\"},\"author\":{\"name\":\"solmar\",\"@id\":\"https:\/\/members.solmar.com\/blog\/#\/schema\/person\/da172a8efb863fc052c159f7aec1368a\"},\"headline\":\"New experiences await at Anica Restaurant\u00a0\",\"datePublished\":\"2022-07-29T22:18:59+00:00\",\"dateModified\":\"2024-01-23T05:06:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/members.solmar.com\/blog\/new-experiences-await-at-anica-restaurant\/\"},\"wordCount\":678,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/members.solmar.com\/blog\/#organization\"},\"articleSection\":[\"Culinary\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/members.solmar.com\/blog\/new-experiences-await-at-anica-restaurant\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/members.solmar.com\/blog\/new-experiences-await-at-anica-restaurant\/\",\"url\":\"https:\/\/members.solmar.com\/blog\/new-experiences-await-at-anica-restaurant\/\",\"name\":\"New experiences await at Anica Restaurant\u00a0 - 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