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Fourth of July with Cara de Vaca of Monterrey

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FLAVORS & SPIRITS OF ETÉREO WITH CARA DE VACA | JULY 4 - 6, 2024

Join us as we welcome Cara de Vaca of Monterrey, listed among the 50 Best Restaurants in Latin America since 2022, to Etéreo for an epic culinary experience this fourth of July weekend. A celebration of fire cooking and the evolution of the Asada Regiomontana meat, this innovative restaurant honors the source of its ingredients and the tradition and evolution of the meat in northern Mexican cultures. Gather for the marriage of Chef Chuy Villareal's regionally-inspired cuisine with Etéreo’s creative and contemporary approach in a weekend-long series of events, from a poolside lunch pop-up with tart tequila drinks to a lively dinner with intrinsically Mexican meat dishes in our lush Resol Garden.

  • Inquire with your Guia or our itinerary designers ete.itinerarydesigner@aubergeresorts.com to learn more or make a reservation.

Series of Events

CARA DE VACA JARDIN

Meet in our lush Resol Garden for a symphony of flavors from Chef Chuy Villareal and Chef Carlos. Kick off the evening with a delicious welcome cocktail, and explore the vibrant flavors and techniques of Valle de Guadalupe’s regionally-inspired cuisine alongside harmonious wine pairings from Vinos Boutique throughout dinner service.
  • Thursday, July 4th

  • Seatings between 6:30 and 10 PM.

  • Reservations are required. Inquire with your Guia or our itinerary designers ete.itinerarydesigner@aubergeresorts.com to learn more or make a reservation.

BEACHFRONT TAQUERIA

Visit Changarro's oceanfront taqueria throughout the holiday weekend for a lively pop-up experience and one-of-a-kind taco menu. Enjoy an authentic Cara de Vaca lunch and take in the holiday in the warm Mexican sunshine with a special cocktail menu.

ABOUT CHUY VILLARREAL & CARA DE VACA

Born and raised in Monterrey, Nuevo León, he defines himself as a self-made chef, passionate about different fire, smoking and grill techniques. After university, Chuy began a prolific career in advertising, where he developed the creative skills that served as key to his future endeavors, especially when he decided to immerse himself in the kitchen of concepts such as Taquería Orinoco, Pinto Bar, Fritto Club and his most personal project, Cara de Vaca, where he revisits the tradition and evolution of roast beef in Monterrey and other northern cultures. His style is based on family recipes and street food heroes that find their place on restaurant tables. He loves working with fire and smoke and has a special fascination for experimenting with chiles, endemic spices, as well as creating dressings and sauces full of flavor and acidity, both permanent presences in his most iconic tacos and dishes.

ABOUT CHUY VILLARREAL & CARA DE VACA

Born and raised in Monterrey, Nuevo León, he defines himself as a self-made chef, passionate about different fire, smoking and grill techniques. After university, Chuy began a prolific career in advertising, where he developed the creative skills that served as key to his future endeavors, especially when he decided to immerse himself in the kitchen of concepts such as Taquería Orinoco, Pinto Bar, Fritto Club and his most personal project, Cara de Vaca, where he revisits the tradition and evolution of roast beef in Monterrey and other northern cultures. His style is based on family recipes and street food heroes that find their place on restaurant tables. He loves working with fire and smoke and has a special fascination for experimenting with chiles, endemic spices, as well as creating dressings and sauces full of flavor and acidity, both permanent presences in his most iconic tacos and dishes.

About Vinos Boutique

Established in 2010, Vinos Boutique connects discerning diners with a vast portfolio of esteemed wineries in Mexico and beyond. Hyper-focused on the vintages and aging time of Mexican wines, Vinos Boutique works closely with producers to deliver the best product. Founder Francisco J. Acosta, known as Wero Cham, is an industrial engineer by profession who started Vinos Boutique Mexicanos at age 17. Collaborating with top media such as Quién, Food and Travel, Food and Wine, Aire de Aeroméxico, teaching at the International Culinary School in Guadalajara in the Masters of Wine Marketing and Mexican Wine, Wero brings his viticultural knowledge to Etéreo to accompany enriching epicurean journeys.

Flavors & Spirits of Etéreo

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