Solstice Pop-up Dinner Puerto Vallarta
Raíz Holistic Nutrition had the pleasure of hosting a four course pop-up dinner in
Puerto Vallarta to celebrate the Winter Solstice at boutique Hotel San Trópico in Marina Vallarta.
It was such a pleasure to host a dinner in my hometown, to cook with ingredients that are native to the region, ingredients that take me back to my roots. While showcasing the possibilities of plant-based cusine to an audience that may or may not be used to eating plant-based.
Four Course Plant-Forward Dinner
Golden beet tartare canapés with healthy bites beet chips
Eggplant caponata on vegan burrata and toasted baguette
Stuffed crêpe purses with portobello mushrooms and créme.
Fig and arugula salad with toasted walnuts and crumbled cashew chevre
Almond Ricotta stuffed zucchini blossoms with pesto zucchini noodles
Vegan cheesecake with raspberry compote, star fruit and pomegranates
The event was sponsored by Mezcal Amores, a mezcal brand that is “made with love.”
“Mezcal Amores was founded in 2010 by a group of friends who, after making several trips to the different states of the country, slowly immersed themselves in a world that filled them with smells, flavors and traditions and fell in love with, what they think is, the best distillate in the world. They realized that Mezcal was not well known and appreciated, so they decided to create Amores/Amarás, a sustainable and conscious project, to share the passion, devotion to the roots of Mexico and share it to the world.”
“From the day it was born, Mezcal Amores’ reason for existing is its Philosophy. The goal is to create win-win relationships from the field to the final consumer, producing a high quality Mezcal. The Amores Philosophy starts with the love for our roots, with the mindset of taking care of the land, its ecosystem and the people who work it.”
Given the love for their Mexican roots, taking care of the land and sustainability, this partnership felt natural as Raíz Holistic Nutrition is all about going back to our roots and connecting with the land and the food that fuels us. This is also why, I was inspired to host a dinner in my home-town of Puerto Vallarta, making use of traditional ingredients, such as zucchini blossoms or “flor de calabaza. The use of flor de calabaza in Mexican cuisine, dates back to prehispanic times.
We really enjoyed hosting this dinner in Puerto Vallarta and are looking forward to hosting more dinners in Vancouver and in Mexico alike.
Photos by: @alelucaphoto