Frida and Maizajo join forces for the Best New Chefs collaborative dinner
Anaisa Guevara, from La Frida in Los Cabos, and Santiago Muñoz, from Maizajo in Mexico City, created a menu that explored native ingredients, gastronomic history, and technique.
Two Mexican chefs who celebrate contemporary cuisine from regional perspectives joined forces for the fourth annual Best New Chefs collaborative dinner. Anaisa Guevara, of La Frida, and Santiago Muñoz, of Maizajo, offered an exceptional culinary experience.
The evening began with a welcome appetizer: tuna nigiri with pork crackling and orange blossom, created by Anaisa Guevara; tuna toast with black sesame and creamy avocado, by Santiago Muñoz; and beef shank al pastor, prepared by both of them. The appetizers were paired with Tempus beer and a welcome cocktail made with LOCO tequila.
The tasting menu continued with a smoked habanero pipián with chocolate clams and celeriac, prepared by Santiago Muñoz and paired with Rolu Rosé Syrah from Vinos Wagner. Next, Anaisa Guevara presented glazed beef sweetbreads with tomatillo sauerkraut and toasted breadcrumbs, paired with Sea & Sun Pinot Noir from Vinos Wagner.
For the main course, Santiago Muñoz surprised everyone with a beef brisket confit, guava mole, and handmade tortillas, paired with Transit by Caymus from Vinos Wagner. For dessert, Anaisa Guevara created an upside-down rhubarb cake with yellow corn sponge, honey bombe, and pastry cream, accompanied by LOCO tequila.
Thanks to the support of Unique Santander, BMW, Wagner Wines, LOCO Tequila and W Hotels, the dinner was consolidated as a night of gastronomic creativity.
