It’s Getting Hot in Paradise

by Adam Zoblotsky on March 20, 2019 in Food+Drink, Travels,
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Comal, the restaurant at Chileno Bay Resort in Los Cabos, has a sweeping view of the Sea of Cortez. And, while it’s easy to be enamored with crashing waves, it’s the wafting movement of aroma from the kitchen that really grabs the attention.

In particular, Executive Chef Yvan Mucharraz brings not only passion to the kitchen, but it’s also his commitment to cuisine that rivals the spectacle of the coastline. After all, he once was Chef de Partie at the three Michelin-starred French Laundry in Napa Valley. This award-winning chef’s salsa recipes baffle the mind with colors and textures ranging from bright yellow to black.

Salsa is unique and often symbolic of local climate, and its rich history dates back to the early 1500s. Yes, it’s a far cry from simply being a topping on a taco. It’s a matter of pride for some and usually shared from one generation to the next. Photo Adam Zoblotsky
The vibrance of color adds to the experience and each salsa has its own story. From left: Aji Amarillo, Black Habanero, Morita. Photo Adam Zoblotsky
Chef Yvan Mucharraz is Executive Chef at Chileno Bay Resort in Los Cabos. In 2010, Mucharraz was appointed Chef de Partie at the three Michelin-starred French Laundry in Napa Valley. During his time at French Laundry, he contributed to the popular tasting menu and signature dishes.
Photo Adam Zoblotsky
The comapeño pepper is a rare and wild pepper usually found in high elevations of Veracruz. It has a coffee-like flavor which pairs well with seafood and vegetables. Photo Adam Zoblotsky
Salsa is seemingly on tap at Comal, the main restaurant at Chileno Bay Resort in Los Cabos. Variations are endless and part of the overall experience. Photo Adam Zoblotsky
“Tequila con vibora,” for obvious reasons, is carefully prepared as it takes months to emit a chemical known to have certain medicinal properties.
Photo Adam Zoblotsky
A “trompo” of pastor meat prepared all day is becoming increasingly popular. The pork cut is marinated using pineapple and spices.
Photo Adam Zoblotsky
Lagrimas Negras (Black Tears) salsa, with black habanero. The heat factor comes fast and tends to linger. At first glance it resembles black tar, yet it is ideal for rubs and marinades. Photo Adam Zoblotsky

Cover photo courtesy Chileno Bay Resort

Adam Zoblotsky is Creative Director at Restaurant Pixel, a Texas-based design and photography agency