A Spin Through the Riviera Nayarit
.jpg "Chef Laurent Delorme")
Two little words: tequila sommeliers. They brought a huge smile to my face on a quick gastro-tour through the Riviera Nayarit, the relaxed, hospitable and gorgeous region of Mexico just north of Puerto Vallarta. Old-style Mexican cuisine given an extra-healthy twist is a trend that has gripped the area’s tourist destinations: ingredients, prep, method, everything is geared toward wellness.
One such sommelier was on the payroll at Four Seasons Punta Mita, a sea of tranquillity on a gated peninsula with miles of beautiful beaches, not to mention amazing food. A spirited octopus and shrimp ceviche almost finished me off completely one day at noon. Executive Chef Philippe Piel hits the beach every morning to greet the local fisherman, and walks guests through the Catch of the Day (often 400 pounds of it), explaining what’s cooking that night—it’s fun and interactive. Add private dinners on the sand, killer margaritas (there’s that T-word again), luxe pools with cabañas, a giant spa, and you’re toast.
Back on the road north of Punta Mita, through the little surf town of Sayulita and up toward the famous mangroves at San Blas, we gave in to the temptations of colourful highway-side stands offering fruit, homemade sweets, spiced nuts and sundry confections.
We landed squarely with drinks in hand at El Delfin Restaurant, a gem hidden in the back of the Garza Canela Hotel in Sal Blas. Betty Vázquez, truly the Nayarit region’s unsung hero of Mexican cuisine, exhibited her magic; an inspiring subtlety of flavour manipulation. Her cream of pea soup with mint cream and a shrimp-bacon brochette was almost a religious experience.
Tequila entered the picture here again (and not for the last time), enjoyed with a chaser of Sangrita—a tomato, orange and onion juice delight—and followed with a wedge of lime.
The next day, a lunch stop at Haramara Retreat revealed not only a talented kitchen but an idyllic yoga and wellness “treehouse” on 12 acres of land, nestled in the jungle. A meaty skate fillet with plump, hearty beans and cous cous was freshness personified. This is a spot where healthy eating, a good night’s sleep surrounded by nature and some spiritual TLC are at the top of the menu.
A list of anti-cancer foods has made its way into my kitchen at home in Canada after a session with Taheima Wellness Resort & Spa chef Laurent Delorme. This new 350-guest haven just outside Puerto Vallarta celebrates the art of eating well with anti-cancer and vegan recipes you can learn to prepare yourself. Delorme’s cooking classes uncover more than just great recipes; the sweet discovery of diabetic-friendly blue agave nectar, a sugar substitute, will have you scouring your local gourmet food shops.
An in-house nutritionist works with the kitchen to give guests tips on body cleansing, weight management and nutrition therapy. I returned home with a newfound taste for green tea, raisins and dark chocolate. Next up? Learning how to fillet a skate wing. And I waited a whole two days before whipping up a batch of Sangrita. Now, it’s your turn. Blenderize the following and you’re done. This one’s on me!
2 ¼ cups tomato juice
1 ½ cups of orange juice
¾ cup of lime juice
1 tsp. onion juice (best extracted using a juicer)
6 drops Tabasco
Doug Wallace
Bottomless pit. Hollow leg. These descriptors are two great reasons (well, really just the one) why most Saturdays see Doug Wallace making his fridge look beautiful, prepping for an afternoon of alone-time in the kitchen, and getting blissfully lost in the process. Thankfully, after all those years waiting tables, some kitchen smarts actually rubbed off. A Toronto-based magazine Editor-for-Hire and an independent Public Relations Consultant, Doug, 47, first began writing about food with a stint reviewing restaurants for Toronto Life magazine. He now spends quality hours throughout the year travelling and eating, weighing in on everything from Maui’s beachside Fish Tacos to Edinburgh’s gourmet Pork Sandwiches to Shanghai’s Hundred Year Eggs. A few of the many kitchen staples include 35 percent cream, Korean black garlic and a laptop. That jar of Baconnaise in the back of the refrigerator is merely a guilty pleasure. A carnivore in the purest sense, he slaves weeknights preparing delicious fare for his vegetarian partner. Ah, the sad, sad ironies of life. His friends call him Duck.