Mar 12 2021
Restaurant Hunab – Ku, brings together for you the best dishes of Mexican gastronomy and signature dishes of our Chef Pedro Sánchez who had the experience of working for a season in the 3 Michelin star restaurant Quique Dacosta, his experience in the preparation of Food comes from home who learned everything related to Mexican gastronomy from his grandmother who transmitted the knowledge of how to prepare traditional Mexican dishes from, some stuffed chiles, to pozole and typical food of the region, in addition to his career as She was trained by the chef at the Ambrosía Culinary Center, where she acquired knowledge regarding the preparation of gourmet dishes and haute cuisine.
Rest assured that the dishes that a Hunab Ku can taste are prepared with the selection of the best ingredients to give your palate a new taste experience. As a starter, you can taste a tuna tartar, dressed with aioli, avocado puree, and mango, (Chaya base and dried chilli sauce) and that as a main course a Black Fideau with Champagne, Crab Mejillon and Shrimp or a Short Rib 36hrs of 540 grams in a red wine and tuetano sauce, accompanied by potato foam with white truffle and a garnish of grilled asparagus.
Hunab Ku, Restaurant of Vanguard cuisine, Mexican Gastronomy and Signature Dishes in the Riviera Maya, is open to all diners from 8:00 a.m. to 10:30 a.m. only in Mia Bacalar.
Jan 25 2021
Within Mexican gastronomy we can find variants between the food that is prepared in the north of the country and that of the Southeast, this time we will talk about a typical Yucatan dish called “Papatzul”, whose name some define as the food of the master or dish of the lord (from the Mayan potato, food, and Ts’ul, master or knight) since only the upper class knights ate it. They are a mestizo dish, with clear Mayan influences.
The gastronomy of Yucatan is of Mayan heritage, and a characteristic of the typical food of the region is the use of the earth oven where different meats and poultry are cooked.
Another quality that distinguishes the typical food of Yucatan is the use of citrus fruits in its dishes that give a special taste to the marinades and the sauces used to season these dishes.
The “Papadzul” is a dish that consists of corn tortillas that are stuffed with boiled egg (like tacos) and bathed with a green sauce of pumpkin seeds and tomato sauce with habanero pepper. It is a traditional dish in the states of Yucatán, Campeche and Quintana Roo.
To prepare them, it is necessary to have the pumpkin seed paste previously ready, this can be prepared by blending 4 tomatoes previously boiled with garlic, onion, epazote, pumpkin seeds and coriander. Later you must boil 8 eggs, let them cool and remove the shell from the cooked eggs and cut them into pieces.
For the sauce you must grind the tomato with the habanero pepper and strain it. To prepare the dish you must heat the tortillas on a comal with a light layer of oil, once hot the tortillas are passed through the sauce, filled with the chopped egg, and rolled, these are then bathed with the rest of the Pepita sauce and, finally, with the tomato or chiltomate sauce at the end you can decorate with a little pepita
At Mia Bacalar we have a wide menu with recipes of traditional Yucatan food and typical dishes from Mexico, as well as other avant-garde cuisine options to taste the signature dishes of Chef Pedro Sanchez.
Pedro Sánchez is the Executive Chef at Hunab Ku
Cooking should not be a job. It is an art form, a sparkling, effervescent passion strengthened through years of dedication, training and experience, and many times it is childhood memories and the warmth of home and family that bring about a great artist’s evolution in their chosen path.
Pedro Sánchez, the Executive Chef at Hunab Ku, the avant-garde cuisine restaurant, is passionate about traditional Mexican cuisine which he learned to love at home, from his grandmother, an experienced cook who for many year owned seafood restaurants and is a veteran expert in mole, marinades and chili sauces which he still prepares in her honor and in remembrance of her. Through her, he learned the love of cooking helping her as a young apprentice and savoring the delicious dishes she lovingly prepared for those seated at her table be it clients or family.
At 17 he worked and studied learning his profession at the Centro Culinario Ambrosía, founded by banquet experts and the best school for gastronomical training at the time. He later worked at one of the best restaurants specializing in traditional cuisine in Mexico called el Bajío. Spain was his next stop where he worked for a season at Quique Dacosta a three Michelin star restaurant, number 36 in the world, known for its haute avant-garde cuisine with Mediterranean roots. He returned home to Pujol, in Mexico City. From all of them, he learned the discipline needed in order to work in the best kitchens.
Among many other things, at school he learned culinary management and banquet preparation and, from great experts in the field, contemporary and avant-garde cuisine, but childhood memories and family recipes is where he finds the inspiration for the preparation of traditional dishes like his mother’s cream soups, his grandmother’s chiles rellenos and special rice and his aunt’s pozole, created with his own twist brought about by years of study, hard work and love for what he does.
Chefs are generally generous beings who share their art for the delight of others. Chef Pedro has also generously taken the time to share anecdotes, the reason why he hates cookies as they were almost all he ate during a period of his life, his acquired taste for mole and salsas and his stints in national and international restaurants that gave him the high level skills he boasts today.
Today Hunab Ku, the restaurant at Mía Bacalar, would like to thank Chef Pedro Sánchez’s grandmother for having infused in him the love for great Mexican cuisine and for giving him the start in the world of gastronomy where he is a true shining star. Thank you Chef!