Named for the minty, savory herb used widely in classic Mexican cooking, Epazote is a foodie’s dream—it offers high-end dining with a flair for creativity, transforming traditional Mexican dishes into modern works of culinary art.
What: Epazote
Where: The first floor of Grand Luxxe, Vidanta Nuevo Vallarta
When: Monday-Sunday, 5:30 PM–11:00 PM
Chef García has shifted the concept behind Epazote, updating the restaurant’s décor and reimagining Epazote’s renowned menu. The new Epazote is an enhancement, not a complete change in direction. There are new tastes and experiences, like mezcal-flavored sauces and a six-course tasting menu, but the flagship favorites remain, so Epazote’s repeat clientele can always enjoy their go-to dishes, like mole verde robalo and the delectable ribs.
New Cooking Techniques
Chef García and his kitchen team have incorporated new methods into the way they prepare and serve their dishes. “The ingredients have not changed drastically,” Chef García adds, “but what has changed is how we use these ingredients.” The Mexican chocolate for mole is now used in a spectacular dessert dish; the queso fresco that once garnished black beans is now sweetened and used like a dessert; the mezcal previously served to guests at the table flavors a sauce; and the chiles used for mole are also used the base of a quail confit.
Chef García also worked closely with Vidanta Sommelier Milton Robolledo to design wine and tequila pairings to bring out the nuances of each dish. Robolledo has expanded Epazote’s impressive wine collection to include a selection of Mexican wines, because, as Robledo says, “The finest Mexican food must be paired with the finest Mexican wines.”
Meet Chef García
Originally from Guadalajara, Chef Enrique García learned to love the kitchen and fine flavors when, as a small boy, his grandmother told him: “Get in here and learn how a good mole is made!” Cooking alongside his abuela, he learned how to make his famous mole and other Mexican classics. “Here we take traditional Mexican dishes, experiment a little, and improve the presentation with some elegant touches. We turn them into haute cuisine. We like classic dishes with a modern twist and impeccable presentation.”
The New Tasting Menu
Amuse Bouche
Tamale filled with southeastern stewed turkey, served with mole sauce.
First Course
Roasted cauliflower ceviche, served with adobo gelee.
Second Course
Cotija cheese and toasted tortilla cream soup with goosefoot cakes.
Third Course
Catch-of-the-day with green mole, served with potatoes and seasonal Mexican greens.
Fourth Course
Chicken breast au jus with mezcal, seasonal mushrooms, roasted cauliflower, and apple-fennel purée.
Fifth Course
Braised short rib, served with refried beans, queso fresco, and crispy fried plantains.
Sixth Course
Mexican chocolate mousse with roasted almond ice cream. Served with coffee.
