Los Cabos, Mexico (PRWEB)
21 April 2022
Silino Bay Resort & Apartments, Aberge Resorts Collection Today we introduce, a new dining area in Las Cabos for Mediterranean seafood with California and Latin American influences. Yaya, the loving word for grandmother in both Spanish and Greek, was led by chef Elena Codense, who fulfilled a vision of sober and refined food with deep respect for the tradition of live fire cooking created by elderly women. all over the world. Organic products from local farms are at the heart of the menu, which consists of the seasons and fertility of the earth, equally designed for fun and nutrition. The liquor program, conducted under the supervision of master mixologist Yarat Alba, respects the sensitivity of female tastes and supports the female breweries that are making headlines in the industry. Located in the middle of the resort and overlooking the famous three-storey infinity pool, the indoor lunch and dinner restaurant with an open fire kitchen offers a wonderful rest of sunny days in the Sea of Cortes.
The story begins with the family
Chef Elena Cuddens, born and bred in Mexico City, studied cooking before going to the Mediterranean in Italy to discover his mother’s family kitchen. In Italy, I fell in love with the art of making bread. While working under Massimo Bottura, Michelin-starred Osteria chef Francescana, he poured in the Italian way – using fresh ingredients and flour, practicing thoughtful and meticulous fermentation and discovering the bread-baking community.
When he returned to Mexico City, he worked for five years at his famous Quinton home under Chef Jorge Vallejo, and he and his husband, Arleigh del Angel, changed his interest in a business with the baking company. The two eventually left city life for a single at sea, and now work side by side at Silino Bay Resort & Residences, working as Executive Deputy Chef and being the chef under the Executive Chef. Juan Mocharas.
The menu has a tradition
Yaya’s menu is influenced by heritage elements from the Bajaj Mountains, desert, sea, landscape glass elements and the Mediterranean Sea. When these influences combine, it evokes sensitivity and sunny nostalgia in Grandma’s kitchen.
Essential to restaurant ethics, diners will often find unidentified flavors from Mediterranean countries such as Morocco, Lebanon and Palestine. Each YAYA experience begins with tradition, thin Palestinian maniche or cups covered with turmeric and other spices, Arabic bread or air bread, which can be used to scoop out mats, rice or salad. . The latter, one of Chef Codeine’s signatures, also serves as the basis for light Neapolitan-style pizza.
An indicator of color, taste and nutrition, this is Yaya’s creative lens for clean food. Green vegetables in toast will look like a rainbow spread out on the plate in front of you, with whole lentils smeared like sumac and basil. The variety of salads showcases the many and colorful desert products. Leafy vegetables, ripe tomatoes, fragrant figs and immune-boosting peppers are all processed by local breweries. Spices such as saffron, turmeric and geranium come from the original Mediterranean countries.
The rest of the menu, which is mainly prepared over an open fire, is revived in a homely style. Roasted vegetables and smoked grains dominate foods such as vegetable slices with heirloom beans, zucchini, corn, date sauce and peppers, and sauté sunflowers with purple cabbage and roasted peaches. The surveys are designed to share, and include root vegetables and preserved citrus fruits, rock jatropha cornucopia and Brussels sprouts, fried chicken drumsticks with sumac and red onion, pepperoni, and catch of the day with lemon and shrimp aglio olio. Today’s pasta uses the same type of premium organic grains.
Desserts such as hazelnuts, chocolate popcorn and milk or a homemade pan complete the yoga experience and feature Chef Kodain’s baking art.
Cocktails celebrate community
The cheerful bar at YAYA is a place to enjoy simplicity and discover new flavors at the same time. The blend scheme, which represents both classic cocktails and zero-zero cocktails, disrupts the country’s wine, beer and spirits industry from Mexico’s rising stars.
The distinctive drink was designed as Condesa, a gin distillate made by women in Mexico City, and Yolla Miscelle. Yayarita contains, for example, tequila or mescaline with aquavit, forest root, ginger and desert dust, and cloudy with a little yaya, thyme, rosemary, saffron and olives. A unique experience for YAYA, the idea of sharing beer as well as wine. Cerviceria Cilito Lindo, the brand, led by women by Brumaster Laura Pena in Jalisco, is served in large gatherings (32-ounce beer bottles unique to Mexico) with multiple glasses.
Set the tone for the design
Located in the middle of the resort, YAYA overlooks the famous pool on the Sea of Cortes. It is an ideal place to enjoy between relaxation and sea adventures with air conditioning or to celebrate moments of life during a private dinner. By channeling the aesthetics of open and tranquil ocean life in Los Angeles Studio MAI has created a living space that complements the feel of the kitchen. The open-plan dining room and open kitchen invite groups of families and friends to feel part of the community. For special occasions and outdoor activities, YAYA walks over to the resort’s El Limonero meadow, as well as alfresco seating next to the restaurant.
YAYA is the latest addition to the resort’s wide range of culinary offerings, including the Signature Restaurant. Com’s Seaside Taco Restaurant TnT’s Courtyard El Molino Restaurant is a unique project of organic beans grown in the southern state of Chiapas for Epicurean experiences.
For more information, please visit aubergeresorts.com/chilenobay/dine/yaya.
About Celino Bay Resort & Apartments, Aberge Resorts Group
Chileno Bay Resort & Residences and Auberge Resorts Collection is a 30-minute drive from San Jose del Cabo International Airport and is a contemporary resort in Los Cabos, Mexico. Located on the beloved swimming beach of Las Cabos, the resort offers fresh style and a lively and impressive environment that is ideal for families, groups of friends and active couples. With 60 hotel rooms – including five wellness rooms overlooking the sea for fitness-conscious people – and 32 two-, three- and four-bedroom villas with expansive sea or mountain views, the resort is known for its warm and welcoming hospitality. Facilities include a three-level infinity pool, a beautiful spa or resort, spa and fitness center, and a wide variety of water sports to enjoy on the beach. Guests can enjoy innovative Latin cuisine at Signature Outdoor Restaurant COMAL, and relax at TnT, Call-in-the-Sand Daco and Tequila Bar.
More information: aubergeresorts.com/chilenobay/
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About Auberge Resorts Group
Auberge Resorts Collection is a collection of exquisite hotels, resorts, apartments and private clubs. Although each property is unique, all share a well-designed approach to luxury and lively the spirit of the place with its charming design, exceptional cuisine, innovative spas and excellent and seamless service. With 22 identical hotels and resorts, Auberge invites guests to create memorable stories in some of the world’s most prestigious locations.
For more information: aubergeresorts.com
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About the Friedkin Team
The Friedkin Group is a privately run consortium of automotive, hospitality, leisure, sports and adventure companies. These companies include: Toyota Gulf Countries, GSF Group, US Logistics, Ascent Automotive Group, Auberge Resorts Collection, AS Roma, Imperative Entertainment, 30 West, Neon, Diamond Creek Golf Club, Congari and Legendary Expeditions. The Friedkin Group is chaired by CEO and CEO Dan Friedkin. For more information, see http://www.friedkin.com.
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