Comal Ushers In A New Culinary Chapter For Cabo
ABO SAN LUCAS, MEXICO (February 01, 2017) – Chileno Bay Resort & Residences, Los Cabos, An Auberge Resorts Collection resort, opening February 1, 2017, announces the opening of its signature restaurant COMAL. The chic, modern al fresco restaurant perched above the shores of Chileno Beach offers breathtaking views of the Sea of Cortez, along with a fresh, contemporary take on regional Mexican and Latin American cuisine, ushering in a new culinary chapter for Cabo. Exceptional cuisine in a sophisticated and relaxed setting is matched by COMAL’s astounding selection of wine, local tequilas and artisanal Mexican spirits.
COMAL restaurant will be helmed by locally loved and nationally known Chef Yvan Mucharraz, whose unique style of cooking reflects flavors and techniques garnered during the years in award-winning kitchens such as The French Laundry with Thomas Keller; L’ATELIER de Joël Robuchon; and La Bombilla with Chefs Yuri de Gortari and Edmundo Escamilla. Mucharraz will utilize locally grown organic produce and seafood fished from the surrounding Sea of Cortez to create dishes that are both simply prepared and inventive in their interpretations of Mexican and Latin American favorites.
“My passion for Mexican cuisine, combined with my travels around the world working with some of the best internationally renowned chefs, have all come together to inspire the cuisine of COMAL,” said Chef Mucharraz. “I am really excited about the cuisine we will be bringing to the destination working with local purveyors and fisherman.”
A Unique Take On Baja Cuisine
Mucharraz’s menus are a celebration of Mexican and Latin American-inspired cuisine with a contemporary twist, highlighting locally grown, organic vegetables and sustainably-fished seafood from the Sea of Cortez.
The dinner menu includes starters and small plates such as Beet Salad with Oaxaca Cheese, Amaranto, Horchata and Sorrel; Tuna Crudo with Tomato Water, Cancha, Radish, Wasabi-Habanero and Tapioca Crisp; and Sunchokes with Mushrooms and Epazote in a Charred Corn Husk. Main courses will include Crispy Octopus with Hazelnut Mole; Steamed Sweet Potato-Wrapped Snapper with Clams; and Braised Short Rib with Cacao Broth, Chilhuacle, Roasted Corn and Chayote. Healthy options for guests who prefer lighter fare will include vegetarian, gluten-free and vegan dishes such as Cauliflower “Steak” Romesco with Baby Kale and Pickled Florets, and a Quinoa Tagliatelle of Beet Greens, Maitake and Sunflower Kernels, among other unique, flavorful dishes.
The Raw Bar, located at center of COMAL, offers an impressive array of local wild-caught seafood in a live action setting which includes raw oysters, clams and more prepared raw or in ceviche and sashimi-style tiraditos.
Pastry Chef Devin McDavid, who has also trained under Thomas Keller, spearheads the dessert program at COMAL, creating edible works of art that are popular for both their whimsy and technical expertise. Innovative desserts push sweet boundaries and include a Tamarind “Taco” with fresh cream, pecan crunch and ice cream and Banana Mousse with peanuts, beer marshmallow and burnt honey ice cream, among others, along with a selection of Latin American hot chocolates.
Artisanal Tequilas, Spirits and Craft Cocktails Osvaldo Vasquez, world renown and one of Mexico’s most lauded mixologists, has curated one of the most extensive artisanal tequila selections in Cabo, including Arette Artesanal and Tierra Noble, Mezcals such as Creyente and Amores Espadin, and Raicilla, once known as “Mexican moonshine,” arranged on a spectacular “floating tequila display” above the bar. Vasquez is known for his hand-crafted bitters including Humo de Comal with Mezcal, Purple Chicha, Citrus in a Smoky Glass; El Valiente with Sotol, Ají Amarillo, Bolivian Salt, Mexican Grapefruit and Soda “Jarritos”; and Chilenito with Mezcal, Poblano Pepper Liqueur, Pineapple, Ginger and Rudabitter. A world class beer and wine list tops off the bar program, including an impressive selection of Mexican, Latin, European and North American labels.
COMAL Bar offers unobstructed views of the ocean, and is the perfect place to relax before dinner with a signature Chilenito or after dinner with a Mezcal-infused hot chocolate. Nightly live entertainment will have a live upbeat Latin energy to create what promises to be Cabo’s most exciting culinary hotspot of 2017.
In the morning the lounge and bar will be transformed into an open air market-style breakfast display featuring made-to-order dishes such as Eggs Motulenos and Chilaquiles, along with Quinoa & Oatmeal Porridge with Vanilla, Cocoa Nibs and Braised Banana and Poppy; Chia Pudding with Guava, Papaya and Brazilian Nuts; and Greek Yogurt topped with Braised Strawberries, Ginger, Sunflower and Amaranto. Guests may build their own yogurt parfaits with toppings such as seasonal fresh fruit compotes, homemade granola, toasted pumpkin seeds, chia seeds and more, and a “Juice Bar” will offer fresh pressed local organic juices.
Fresh, Contemporary Design
Designed by Los Angeles-based Gulla Jonsdottir Architecture + Design, COMAL is a breezy, contemporary and mostly open air space with whimsical swinging rattan chairs hanging from the fifteen foot ceiling, where guests may sip cocktails while enjoying panoramic views of the ocean or one of Cabo’s exquisite sunsets.
White stone walls, natural wood floors, a river stone mosaic and a brushed metal sculpture adorning the wall accent individual and communal natural stone and wood tables, lending a fresh, modern and elegant look, and the restaurant’s unique layout on three levels allows each guest unencumbered views of the Sea of Cortez. The dramatic modern design set against breathtaking views is further enhanced by fire pits and a magnificent “floating tequila display” above the bar creating a one-of-a-kind destination for dining in Los Cabos.
Opening in February 2017, Chileno Bay Resort & Residences, Los Cabos, An Auberge Resort, is situated on the most coveted swimming beach in Cabo and brings a fresh, contemporary elegance together with an active, engaging environment to create the perfect escape for families, groups of friends and active couples. The resort will feature 60 hotel rooms and 32 two-, three- and four-bedroom villas with breathtaking ocean or lush garden views, three open-air culinary concepts, a full service spa, a watersports activity center, and a spectacular centerpiece, three-tiered zero-edge pool descending to the sandy beach.
Jennifer Evans Gardner, Rosa Muniz
Murphy O’Brien Public Relations