El Cid Resorts in Mazatlán has decided to take the restaurants and bars of each of its resorts and elevate our products to the next level collaborating for the first time with the renowned Mexican chef, Daniel Ovadía.
Originally from Mexico City, Chef Daniel Ovadía has been recognized for years as one of the great young talents in Mexican cuisine. Today, as a renowned restaurateur, Ovadía is a clear reference in culinary research who stands out among chefs. This was reflected in the famous Paxia Restaurant, where each time a new menu wa presented it was formed by a multidisciplinary research team made up of academics, traditional cooks, producers, and people beyond the culinary world, such as local artisans, painters, and even to the patriarchs of the traditions that he framed in these tasty menus.
“We have to understand that Mexican cuisine is the product of a world gastronomic miscegenation; it is time to experiment and dare to innovate with flavors. Tradition is built every day.”
The guest chef of MasterChef México and owner of the restaurant group, Grupo Bull & Tank, is developing interesting palettes of culinary concepts, from an extraordinary restaurant with Israeli flavors (a product of his family’s heritage), and particularly inspired by the city of Jerusalem — Merkav – passing through a restaurant in which the flavors of Asia and México intertwine like nowhere else – Nudo Negro. Adding to the list is Peltre, a chain of lunch restaurants well recognized in México City for their national flavors. Grupo Bull & Tank and Daniel Ovadía to this day have more than 14 restaurants with interesting projects for the future.
“We know that there are new and strong competitors in Mazatlán, there is a new wave of tourism and we must be ready to meet the demand.”
Carlos Berdegue S. El Cid Resorts CEO.
El Cid Resorts decided to seek Chef Daniel Ovadía as the mentor for this re-launch of all of the restaurants and bars of the El Cid Resorts chain in Mazatlán, something that had never been done before in the 45-year history of the hotel chain.
The collaboration consists of staff training, menu design, application of new techniques, use of spaces, and reduction of waste in the different kitchens and bars. Chef Daniel Ovadía has joined up with the different chefs and cooks of El Cid Resorts in continuous training to be able to apply the improvements. It is a very important challenge for the El Cid Resorts group but it is something necessary especially with the constant competition that arises in the Mexican port.
The new dishes and menus have already been successfully applied in the different restaurants like Ban Horu Sushi, and Prime Grill Steak House in the Country Club House, La Concha Restaurant in El Cid El Moro Beach Hotel, as well as La Marina Restaurant at El Cid Marina Beach Hotel, among others.
Very soon, the new culinary experiences at El Cid Resorts will be givingeveryone something to talk about in Mazatlán and throughout México, thanks to this important collaboration. We truly hope our members and guests thoroughly enjoy the new, exciting and innovative taste these dishes will be offering.