Chef Ernesto Cruz Osuna
posted:Thursday, September 24, 2009
by Bay Vallarta Staff
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1. The bar at Los Xitomates most inspires one to cosy up to a fine glass of wine or a mug of cold beer. It also inspired owner Javier Fernandez Somellera and Chef Ernesto Cruz Osuna to add a ceviche bar, which opens to the public this October.
2. With enthusiasm, Ernesto looks at the bar and says that this afternoon they are testing some of the 5 or 6 types of ceviche to offer. "There will be bass ceviche (sliced and topped with fried epazote), the classic, and even salmon (with capers and peppers). We offer both traditional and new," says this chef originally from Sonora.
3. The chef has spent entire days at Osuna studying the adjustments made to the menu before the start of the new season, "To me, what I like best is to create dishes and we are already preparing the menu for the season." He commented that they are a offering an updated huitlacoche and pumpkin flower lasagna and filet mignon with a blue cheese sauce, tuna seared with bbq sauce or seared with a crust of dried chiles, and new seasonings and garnishings for the always juicy cabreria, the most requested cuts on Los Xitomates' menu.
4. A couple of months ago Ernesto arrived at Los Xitomates, after great work in another local restaurant. Before that he lived 15 years in Cabo San Lucas where he had broad experience in various hotels and participated in the opening of a couple of restaurants prestige.
5. Ernesto has had much experience since leaving his native Ciudad Obregon and has 22 years' experience in the kitchens of many restaurants.
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