SOUL ESCAPE by Velas Resorts I 09.2018 EN

BEYOND

ALL-INCLUSIV E,

BEYOND

AL L

C O M PA R E.

0 9 2018

Velas Resorts,

Synonymous with Perfection An Homage to Mariachi Promises of Love in Paradise Guacamania Vincent Wallez, Executive Chef The Versatility of the Apple

#SoulEscape

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06 AWARDS

CONTENTS

Velas Resorts: Synonymous with Perfection

08 ADVENTURE Pre-Hispanic Mosaics Let’s Fly! An Homage to Mariachi

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AS A COUPLE Promises of Love in Paradise

20 FOR THE PALATE

Guacamania Gourmet Baby Food Nestor Daniel Can Jones, Chief Mixologist Vincent Wallez, Executive Chef Culinary Project

30 MAKE IT AT HOME

Rib Eye with Black Stuffing Sauce The Versatility of the Apple

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LOS CABOS · RIVIERA MAYA · RIVIERA NAYARIT · PUERTO VALLARTA

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GR A N D V E L A S Riviera Nayarit Riviera Maya Los Cabos C A SA V E L A S Puerto Vallarta V E L A S V A L L A R T A Puerto Vallarta

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POOL | G R A N D V E L A S L O S C A B O S

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AWARDS

Velas Resorts,

Synonymous with Perfection For the 12th year in a row, Grand Velas Riviera Nayarit proudly received the Five Diamond Award from the American Automobile Association (AAA). Just 0.4% of the 27,000 properties reviewed every year receive the distinction. The resort also received the Silver Level certification by EarthCheck, one of the most prominent leaders in the realm of sustainable tourism.

Velas Resorts properties were also recognized among the best hotels in Mexico this year by U.S. News & World Report, thanks to high numbers of positive traveler reviews. Grand Velas Riviera Nayarit and Casa Velas are No. 1 and No. 3 spots respectively on the list of “Best All-Inclusive Resorts in Pacific Coast�, while Grand Velas Riviera Maya is No. 4 in Playa del Carmen and Grand Velas Los Cabos is No. 8 in Cabo San Lucas.

For its part, Velas Vallarta is one of the 100 best properties in the All Inclusive category of the Loved By Guests 2018 awards by Hotels.com.

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ADVENTURE

Prehispanic Straw Mosaic Just in time for spring break, Velas Vallarta adds a Prehispanic mosaic workshop to its program of activities for children and adults, preserving and sharing this ancestral technique used in the past to decorate temples, houses and schools.

The art is created by spreading a thin layer of beeswax on a surface and making the strokes with a dyed popotillo, or natural straw, which may be from wheat, oat, barley or rye.

During this fun and relaxing activity, families can be as creative as they like as they make their works of art.

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ADVENTURE

Let’s Fly! The Kids' Club at Grand Velas Riviera Nayarit now offers a fun new activity: a Kite Crafting workshop. Every Monday and Saturday, children bring masterpieces to life, made with Chinese paper, wooden chopsticks, yarn and even stickers of Pancho, the resort’s monkey mascot. Once the kites are ready to fly, kids can enjoy an unforgettable family moment as they release them into the air.

The kids’ program also offers piñata making and other arts and crafts, as well as sports like soccer and kickball, treasure hunts and much more.

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ADVENTURE

A Tribute to Mariachi Velas Vallarta preserves Mexican culture and art with a nightly musical performance by Felipe Romero and his Mariachi Vallarta 2000 band. When the sun goes down, the resort takes on a colorful and traditional ambiance with popular mariachi melodies and guest favorites.

This musical genre is recognized as part of the Intangible Cultural Heritage of UNESCO, and originated in Cocula, Jalisco during the 18th century. A traditional mariachi band is made up of eight musicians and instruments: two trumpets, three violins, a guitar, base guitar and vihuela guitar. It is important that all have great voices as well!

These serenades and many other experiences have made Velas Vallarta a family favorite for over two decades, and the resort welcomes return guests year after year.

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Night of Stargazing Experience the majesty of the night skies, identifying constellations and relaxing in each other's arms.

Available at Grand Velas Los Cabos.

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AS A COUPLE

Love Promises in Paradise Now, couples traveling to explore wedding venues at Velas Resorts properties will receive special benefits if they decide to reserve their wedding within 30 days of their inspection visit.

Grand Velas Riviera Nayarit is offering an afternoon of pampering for the bridal party at SE Spa, complete with the lavish seven-step Water Ceremony. Groomsmen will enjoy a round of golf at one of the Vista Vallarta golf courses. Casa Velas also treats ladies to a pre-wedding beauty routine at ABJA Spa, while the guys spend their afternoon at a craft beer tasting and a cigar demonstration. Finally, Grand Velas Los Cabos grants a credit equivalent to their stay to use during the wedding.

These stunning venues have everything for celebrating one of the most important days of your life, and special incentives make the experience even sweeter. www.velasweddings.com

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ENTRANCE | GRAND VELAS RIVIERA MAYA

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FOR THE PALATE

Guacamania Waffles with avocado? - Yes, and it’s an exquisite combination!

With special avocado-focused menus, avocado-themed spa treatments, dedicated guacamologist and more, guests visiting Casa Velas get to experience an authentic tribute to the green fruit.

Highlights include avocado burritos, chocolate mousse made with avocado, waffles with avocado and walnut jam, avocado ceviche with mushrooms and jicama, avocado tiramisu, and more.

Additionally, a ‘guacamologist’ prepares fresh guacamole for guests at the pool area and private ocean club.

To cap off the experience, the bar has a menu of avocado drinks, and ABJA Spa offers different treatments using avocado as the main ingredient, such as an exfoliation with avocado skin, avocado body wrap with natural yogurt and an avocado moisturizing hair treatment.

Avocado lovers rejoice! This is an unbeatable experience in paradise.

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FOR THE PALATE

Gourmet Baby Food As part of the Baby Concierge service at Grand Velas Riviera Nayarit, parents can take advantage of a menu of gourmet purées to feed their little ones during their stay.

The delicious mixtures are prepared by Executive Chef Guillaume Morancé, using 100%-natural ingredients. Options include both sweet and savory purées.

From chicken to beef, fish, fruity and vegan, there’s something for every baby!

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FOR THE PALATE 24

Vincent Wallez Executive Chef

Originally from Bayonne, a small region in the southwest of France, Chef Wallez arrives to bring a new spin to the cuisine of Grand Velas Los Cabos. With his new title, he is responsible for the specialty restaurants, bars and suite service.

During his 14-year career, Chef Wallez’ talent has been acknowledged by fine dining restaurants and luxury hotels from Russia to the Caribbean. Following his appetite for adventure, he traveled around the world to learn about various cultures and local traditions in order to perfect his own signature cuisine.

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FOR THE PALATE

Nestor Daniel Can Jones Chief Mixologist

Grand Velas Los Cabos welcomes new mixologist Nestor Daniel Can Jones from Mexico City, with 18 years of experience making cocktails.

During his career, he has trained under the guidance of master mixologists, sommeliers, the ambassador of the Diageo company, Steve Olson, and master ‘tequilero’ Ricardo Cisneros. In 2014 and 2015, he was a semifinalist in the Diageo’s World Class Cocktail competition, and in 2017, a semifinalist in the Bacardi Legacy Cocktail and the Patrón Tequila Patrón Perfeccionistas.

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FOR THE PALATE 28

Culinary Project Velas Resort is kicking off its first edition of the Culinary Project, led by Chef Michel Mustière, Corporate Culinary Director.

Every month, the Executive Chefs of all specialty restaurants will be representing their creativity and passion in one dish, to maintain and advance the avant garde cuisine that characterizes the resorts.

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MAKE IT AT HOME

Rib Eye with Black Stuffing Sauce Chef Mario López - Chaká restaurant As part of the Culinary Project, the Executive Chefs of Grand Velas Riviera Maya are sharing these exclusive recipes.

INGREDIENTS: • • • • • • • • •

For the black stuffing sauce 200 g chicken wings 300 ml white chicken stock 50 g pure black recado 30 g fresh masa dough 100 g white onion 100 g roma tomatoes 2 g epazote 3 g cilantro 20 g garlic

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For the rib eye 250 g rib eye steak 1 g fine salt 1 g ground black pepper 5 ml vegetable oil

• • • • • • • • • •

To plate Tortilla powder to taste 25 g cambray onions 5 g de grilled corn 1 boiled quail egg 2 chapulín grasshoppers 1 acocil shrimp Watermelon radish to taste 1 grilled baby bell pepper 2 sorrel leaves 2 g pea sprouts

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For the white lima bean purée 150 g pork head meat 100 g white lima beans 3 g epazote 50 g white onion 2 g fine salt

For the tortilla powder • 5 blue corn tortillas • 1 gr salt

PREPARATION: For the black stuffing sauce Brown the wings with the garlic and chopped onions; add the chopped tomato and cook covered over low heat until the meat has fallen completely off the bones. Add the chicken stock, epazote and cilantro; cook over low heat to allow the flavors to combine. Dilute the black recado in a little chicken stock and mix with the sauce. Add the masa dough to thicken; once the sauce has reduced, season and strain.

For the white lima bean purée Cook the beans in water with salt, epazote, chopped onion and pork head meat. Once cooked, remove the pork and epazote. Blend the rest of the ingredients. Adjust the flavor and texture if necessary, by adding a little salt and some of the cooking liquid.

For the rib eye Season the steak with salt, pepper and vegetable oil; grill to desired doneness. Rest for several minutes.

For the tortilla powder Allow the tortillas to air dry for about 2 hours before preparing, in order to eliminate all moisture. Toast in the oven for 15 minutes (taking care not to burn them). Remove from oven, grind with salt and reserve.

To plate Place the rib eye on a plate and cover half of it with the black stuffing sauce. Add the tortilla powder to one side, then add drops of the bean purée around the rib eye, using a piping bag or squeeze bottle.

Poach the cambray onion, cut in half lengthwise and grill. Decorate the dish with petals of grilled onion, the grilled corn, boiled quail egg, chapulin grasshoppers, acocil shrimp, slices of watermelon radish, grilled baby bell pepper, pea sprouts and sorrel leaves.

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MAKE IT AT HOME

The Versatility of the Apple

Chef Nahúm Velasco - Cocina de Autor restaurant INGREDIENTS: • • • • • • •

For the sorbet 250 g water 25 g dextrose 180 g sugar 4 g neutro for sorbets 10 g fresh basil 10 g celery 500 g green apple

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For the transparency 100 g green apple 10 g lyo green apple 5 g xylitol 10 g sugar 0.3 g ascorbic acid

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To plate 4 green apples 2 g lyo green apple 2 g lyo raspberry 4 edible flowers

PREPARATION: For the sorbet In a pan, mix the water, dextrose, sugar and neutro until it reaches a syrup-like consistency. Cook to a temperature of 85° C, remove from heat and allow to cool. Add the apple, celery and basil. Blend to a smooth consistency. Allow to rest and make a sorbet using an ice cream machine. Store in the freezer.

For the transparency Peel the apples and reserve the skins. Juice and blend with the lyo apple, xylitol, sugar and ascorbic acid. Strain and reserve.

To plate Finely slice the apple, place in the transparency and run in a cycle in the sous vide machine. Make cones with each slice and reserve. Place a scoop of the sorbet on a plate, and build a dome over it with the cones of apple, until the surface is completely covered. Decorate with the edible flowers and lyo raspberries and apples.

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Mexican Night Celebrate the traditions of Mexico to the rhythm of Mariachi Potpourri, under the starry skies of Puerto Vallarta.

Available at Velas Vallarta

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RIVIERA NAYARIT Av. Cocoteros 98 Sur, Nuevo Vallarta, Riviera Nayarit, México, C.P. 63735 1 877 503 028 reservations@velasresorts.com

RIVIERA MAYA Carretera Cancún-Tulum Km. 62.

Playa del Carmen, Municipio de Solidaridad, Quintana Roo, México, C.P. 77710 1 877 487 9674 reservations@velasresorts.com

LOS CABOS Carretera Transpeninsular Km. 17.3, Cabo San Lucas - San José del Cabo, Baja California Sur. C.P. 23405 1 877 503 0286 reservations@velasresorts.com

Pelícanos #311, Fracc. Marina Vallarta, Puerto Vallarta, Jalisco, C.P. 48354 1 877 503 0317 reservations@velasresorts.com

Paseo de la Marina Norte #585, Marina Vallarta, Puerto Vallarta, Jalisco, México, C.P. 48354 1 877 503 0318 reservations@velasresorts.com