From Olivea's orchard to Food and Wine Table
Unraveling nature and its seasons onto his plates, Lalo Zaragoza approaches the fire with the confidence of someone who knows his territory: from the cold sea to the minerals of the earth.
To welcome diners to the experience orchestrated by Lalo Zaragoza and the restaurant's front-of-house team, Ange Joy uncorked a rosé Grenache made from vines over 50 years old from the MYA (Miguel and Ange) boutique hotel complex, which embraces Olivea Farm to Table.
MYA envisions a 14-room boutique hotel, a wine project, and Olivea, a kitchen truly inspired by the seasons and the product,” Ange Joy explained.
Lalo's elegant technique brought the subtlety of Olivea Farm to Table's garden to the table in a parade of vegetables, tubers, flowers and seafood; highlighting the simplicity and purity of flavors that earned him a distinction in the Michelin Guide Mexico 2024.
The swede with beetroot and fennel that was presented as the first course was followed by a clam that let its freshness shine among green notes of kale and melissa; then came a tostada with bluefin tuna that showcased the quality of the Baja Californian seafood.
The nasturtium leaves that blanket the landscape nestled in the heart of Valle de Guadalupe were the stars of the fourth course, infusing their flavor into a carrot risotto. The fifth course featured a perfectly cooked octopus tentacle accompanied by charred onion and squash. To finish, beets and their earthy flavors took center stage in a sorbet with hints of tepache and parsley. The meal concluded with a parsnip éclair scented with lavender blossoms.
To harmonize the wines, Domecq poured some of his iconic wines into the glasses, led by his Sauvignon fermented in 16th-century earthenware vessels. After the vegetal poem to the Guadalupe Valley, Lalo's message was clear: here, nature and technique reign supreme.
