Alexis is the executive chef overseeing all of the restaurants in the Grupo Vidanta hotels, including Grand Luxxe and Grand Mayan. He is a man that is passionate about food. He has a wealth of information when it comes to the cuisine of his homeland, Mexico.
Mash it, roast it, stuff it, soup it: there's only so much you can do with a winter squash. If squash, potatoes, beets and Brussels sprouts have become a tedious mainstay at your table, it's time to get out of your winter vegetable rut.
Making this recipe is a broader sensory experience than most others. Plums with brandy and cinnamon glisten as you sauté them on the stove top. Not long after your start baking the cake, the vibrant notes of saffron permeate the kitchen.
Sercarz's custom blends are his form of loving attention -- not just to a client's culinary tastes, but to her cravings and curiosity; her past, present and future; her off-the-cuff associations; her mundane routines and dreams.
Usually when a restaurant becomes so renowned, one may question if the quality of the food and experience can live up to the reputation. Upon arrival, I was immediately assured that this was not the case, as locals and foreigners alike filled the vibrant room.