SUR Combines Cabo, Peruvian and Asian Flavors in Amazing Ways

SUR Combines Cabo, Peruvian and Asian Flavors in Amazing Ways
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From their prime spot on Medano Beach, Sur by Bar Esquina combines Mexican, Peruvian and Asian.

From their prime spot on Medano Beach, Sur by Bar Esquina combines Mexican, Peruvian and Asian.

SUR By Bar Esquina

During my trip with #sheratongrandtour exploring the beauty of Los Cabos, we were introduced to SUR By Bar Esquina. Located in a primo spot along Medano Beach and overlooking the Sea of Cortez, the airy Beach House that is SUR restaurant is part of The Bahia Hotel and Bar Esquina experience.

Helmed by Chef Andrés Bracamontes, SUR By Bar Esquina presents a casual, chic dining experience that draws from Mexico’s rich gastronomical and combines it with world influences from Asia, Peru and beyond that enhance the entirety of their vision. Examples include Tuna Takaki, fresh seafood imbued with Peruvian spices and even a Matcha Creme Brulee for dessert. The restaurant’s mixology also reflects a heady yet simplified merging of cultures.

I sat down with Chef Andrés to discuss the philosophy of SUR By Bar Esquina and how it honors and expands Los Cabos food culture.

How does your culture influence your cuisine?

Chef Andrés: Mexican culture is the foundation of my cooking. It represents my roots and has informed my palate. But you also see in my food inspiration from the trips and the countries I’ve been fortunate to visit and to work in.

How does SUR tap into the current food culture of Cabos?

Chef Andrés: What we aim to do at SUR is offer something fresh, relaxed, and geared for our guests. We want to be different but with a cuisine that is sincere and unpretentious.

How is SUR redefining cuisine and the global culinary conversation?

Chef Andrés: We’re offering a new type of food in Cabo, on the state’s most famous beach. We offer a sincere cuisine that’s for everybody and to share, with flavors that both bring memories and help create new ones.

This piece was originally published on Vanichi.com. To discover more about Sur and Chef Andrés, please visit the rest of this interview at Vanichi Magazine online.

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