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  1. Explore Mexico
April 20, 2016

Origen at Mar Adentro in San Jose del Cabo, Mexico – Restaurant Review

By Zahra Al-Kateb

DSC_0176Los Cabos has no shortage of upscale resorts and one-of-a-kind luxury hotels. However, San Jose del Cabos’ Mar Adentro Hotel & Residences truly stands out from the competition. Its private residences and hotel suites, inspired by acclaimed Mexican architect Miguel Angel Aragones, challenge your imagination as the individual towers silhouette against the backdrop of the Sea of Cortez. Amidst all its eye-catching design, in the heart of the hotel, is Origen, Mar Adentro’s signature restaurant.

Origen, under the masterful hand of Executive Chef Cuisine Raul Lucido, presents a unique blend of classic dishes that can best be described as Vernacular Mexican. It has a truly Mexico inspired menu that utilizes traditional Mexican spices and ingredients without overpowering the palates of their international patrons.

Espejo 2 HDRChef Lucido explains, “our goal is to be very traditional as well as local, “Mexican Vernacular respects all of the traditional recipes that were prepared and handed down from the old Mexican cuisine.”

This fusion of generations was clearly visible in the presentation of the first course, The Scallops Aquachile were amazing with an array of flavors and just the right about of heat. The Carpaccio of Beef medallions with fried hibiscus, arugula and fresh cheese, drizzled with distinct vinegar and oil dressing was equally delightful.

DSC_0305The main course options at Origen are numerous and all quite temping.  Our first selection was the char-grilled local octopus prepared with traditional herbs and complimented by a remarkable lemon sauce that is provided separately for your individual taste.  Another main dish was green seafood Pozole with a touch of Hoja Santa leaf and poblano chili.  The seafood variation on this traditional Mexican soup was a tribute to the Mexican Vernacular theme.

The desert menu varies daily, taking advantage of the seasons and local ingredients. We shared the vanilla and chocolate churros – a cinnamon and sugar coated typical Mexican pastry.  These luscious treats were freshly prepared and still warm.  They were accompanied with a bowl of liquid chocolate to add an impossible to resist finish to a wonderful dining experience.

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Chef1Executive Chef, Raul Ramon Lucido Gutierrez, a native of Mexico City, studied at the Universidad Anáhuac del Sur in the respected Culinary Institute of America program. Chef Lucido also studied at Paul Bocuse Institute in Lyon. He continued his career inS an Sebastian, Spain and worked together for over a year with Karlos Arguiñano´s Restaurant — one of Spain’s most famous chefs. After returning to his home country, he settled in Puerto Vallarta, México and worked for almost eight years for Four Seasons at Punta Mita helping the resort restaurants to the highest gastronomic ranking.  Today his refined approach to fine cuisine is grounded by traditional Mexican recipes and styles of preparation complimented by fresh using local ingredients.

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“I love to cook simple food focusing on the traditional Mexican technics and of course the finest ingredients”

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