The Pacific Festival is an annual culinary event that celebrates the rich gastronomy, culture, and traditions of the Mexican Pacific. During this festival, which will take place from today until April 30 at the Hacienda de los Morales restaurant, expert chefs will transform fresh seafood and fish into innovative and sophisticated dishes while maintaining the essence of traditional cuisine.
The executive chef of the place, Benigno Fernández, emphasizes the goal of preserving the essence of Mexican Pacific cuisine while appealing to contemporary palates. It is recommended to pair the dishes with fresh white wines such as Sauvignon Blanc or Albariño to enhance their freshness and acidity.
A variety of ingredients, both sweet and savory, are used to flavor sauces and soups. The festival menu is inspired by the tradition of Lent, influencing culinary customs in Mexico. Among the most representative dishes is the Octopus with pistachio pipián, which fuses contemporary cooking with the authentic flavor of the Pacific.
Species from the Mexican Pacific coast, such as snook, octopus, and salmon, are utilized. The freshness and quality of the ingredients are fundamental, so the restaurant works directly with local suppliers to ensure the sustainability of the products used. Ingredients like pumpkin seed and guajillo chili are highlighted for their importance in Mexican cuisine.
The Pacific Festival will be available from Monday to Saturday from 1:00 PM to 11:00 PM and Sundays from 1:00 PM to 6:00 PM until April 30 at the Hacienda de los Morales restaurant. During this time, diners can enjoy a special menu that includes traditional dishes elevated with innovative techniques and cutting-edge presentations. The dishes presented reflect the freshness of the seafood and the richness of the indigenous ingredients of the Pacific.
