Mexican gastronomy is “Patrimonio Inmaterial de la Humanidad” (Intangible Heritage of Humanity) since 2010 when it was named by the United Nations Educational, Scientific and Cultural Organization (UNESCO), and the food of Baja is not the exception. The Peninsula, surrounded by abundant waters in heavenly delicacies, gives us a unique experience. Fish and seafood stand out for their freshness and the ways of preparing that are distinguished between the cuisine of the rest of the country and the world.
We talked with the Mexican chef Ricardo Sóancatl, originally from the state of Tabasco in southern Mexico, who was based in Cabo, cooking in one of the most important hotels, the RIU Palace, where he was able to experience the culinary magic of the region.
Chef Soanky, as his friends call him, tells us that in this region you can find a wide variety of dishes, as there is international food for all tastes and, in addition, renowned chefs. He emphasizes that the fusion of flavors that can be tasted in Cabo is unparalleled. The kitchens of different parts of the world have been adapted, with local ingredients, to satisfy the most demanding palates; likewise, Mexican food has been rebuilt to reach the hearts of all visitors from the country and abroad.
The kitchen here, says the chef, has many admirable surprises. “Just by taking a walk along the pier of the marina, you will be able to see, smell, feel and taste a culinary offer that could not be found anywhere else.” Dishes such as fish meatballs, tamales fajados, smoked marlin, a wide variety of “zarandeado” fish, highlight, in addition to the stars: the chocolate clams and the famous Baja fish tacos or governor tacos.
Soanky is a fan of mollusks, and when he prepares the chocolates, baked to the wood, he gives them his touch with garlic oil and dried chili. The traditional ones, he says, have salt, pepper, lemon and ¡pa’ dentro!
The Baja tacos, recognized throughout the world, are the perfect example of how something so simple can be the tastiest. Corn tortillas, crispy beer-battered fish, white or purple cabbage, accompanied by chipotle sauces are the ingredients to create these incomparable taquitos. “My governor tacos, I make them with blue corn tortilla or red tortilla from guajillo chili, the freshest fish battered from beer and grain mustard, and do not miss the avocado. Never miss the avocado. “, Soanky swanked, who has worked in renowned places around the Republic, where also stands out Cabo, Punta Caliza hotel on Holbox Island in Quintana Roo.
The chef Ricardo Soáncatl said goodbye inviting us not to miss the exquisite proposals perfumed with the sweet and minty touch of damiana, which can be found in Los Cabos and throughout the Baja California Sur area. Now he is working on the formula to make the perfect croissant.
