Tatanka’s executive chef orchestrated a symphony of flavors, tantalizing our guests’ senses with each exquisite dish.
Our goal is always to offer you the best of Mexico during every stay. And that extends to our culinary offerings, so we were incredibly proud to welcome one of the country’s premier chefs to showcase his famous grilled fare for you to try. On March 20 and 21, as part of our 50th anniversary celebration, Quinto Restaurant at Vidanta Riviera Maya hosted Chef Carlos Valdéz so he could bring his culinary genius directly to our guests.
Originally from Sonora, Mexico, Chef Carlos Valdéz graduated as a civil engineer but was always interested in cooking. Following his true passion, he spent time training at various restaurants in Mexico City and then opened his own in his home state. In 1997, he relocated to La Paz, Baja California Sur. Enchanted by this harbor’s fresh products, sunsets, and local firewood and wines, he decided grilling was his favorite cooking technique. And since, as the owner and executive chef at Tatanka Baja Fish and Steakhouse, he has worked on a culinary proposal featuring a high-end fusion of grilled Mexican cuisine and seafood.
During his takeover at Quinto, Valdéz showcased his talents in a five-course delectable menu, which included a wine pairing selected by our Sommelier.
FIRST COURSE – A Taste of Baja Sur
Red clam, fresh truffles, and truffle-scented ponzu. Mano de león scallop with grape aguachile. Faux nigiri of smoked wild oyster.
SECOND COURSE – Tonnato Abbalone
Abalone, tonnata sauce, and cured fish roe.
THIRD COURSE – Taco Llanero
New York steak, bone marrow, and lobster.
FOURTH COURSE – Fillet2
Beef fillet, beef shank sauce, petit salad, and crab mac and cheese.
FIFTH COURSE – Dessert
Passion fruit tart with mango from Baja and olive oil ice cream with salt from San Felipe.
Don’t miss out on our mouthwatering, special anniversary events and enhance your stay with exceptional experiences!
