Meet Our Food & Beverage Director in Los Cabos
Meet our Food & Beverage Director in Los Cabos-our passionate Culinary Expert leading the Food & Beverage team at Villa del Palmar Cabo, Villa del Arco, and Villa La Estancia Los Cabos. Take a moment to find out a little more about Isidoro, who is behind all of your delectable culinary experiences on property during your Cabo vacations!
1. When did your passion for the culinary arts begin?
A: My passion began in 1988 in the city of San Miguel de Allende when I was the Butler of Mr. Carlos Slim Helu and Mr. Roberto Hernandez, who at that time were the owners of Banamex (National Bank of Mexico) today City Banamex.
2. What is your favorite part about being Food & Beverage Director?
A: My favorite part of my work is managing the staff. I like to lead by example and empower all of my employees so that each day they will be a better person.
3. What is your favorite dish to cook and why?
A: I like aguachile, a very traditional dish from the Mexican coasts. This is prepared with shrimp and scallops and topped with aguachile sauce, which is prepared with lemon juice, serrano chile, garlic, salt and pepper. I love preparing it for my family and it is a tasty dish.
4. What dish would you recommend to members and guests dining at Villa Group Los Cabos and why?
A: I highly recommend the Picaña, which is a fine cut of Brazilian style beef and the Cornish Chicken. Both of these dishes are made in the new Tomatillos Restaurant at Villa del Palmar Cabo, which is located right next to the Deli. Tomatillos is an organic eatery with healthy dishes that exemplify the “farm to table” concept. Our Chef Tanya prepares everything so tastefully and in a beautiful presentation that you will remember it forever.
5. What inspired you to work at Villa Group Los Cabos?
A: To me, it is one of the best companies in Los Cabos and Mexico. There are excellent opportunities for professional growth and the owners have an incredible human quality with all the staff. It is a company that is always looking to be the best, which is what I strive for.
6. Anything else you’d like to share?
A: I want to thank the owners and all of you reading this for allowing me to collaborate in this incredible company. We do everything with our heart and always try to give the best so that all members and guests have an incredible vacation experience.
On behalf of the Villa Group Los Cabos, Isidoro would like to share with all of our members two of his favorite holiday recipes (below) that you can enjoy onsite during the month of December. Follow-a-long and enjoy these seasonal delicacies!
Arrosto Ripieno (Roasted Stuffing)
-3 pounds of flank steak (one piece)
-1/2 pounds baby spinach
-2 ounces Evo oil
-1/4 pounds butter
-1/2 pounds honey cured ham
-1/2 pounds grated parmesan
-Ground cardamom, as desired
-Salt, as desired
-Black pepper, as desired
* This recipe has 6 servings.
- To make the wilted spinach: Wet your spinach with water and sauté it with a spoonful of butter, desired amount of cardamom, salt, and pepper. Sautee the spinach with a lid on it. As soon as the spinach begins wilting, remove it from the heat. Take the spinach out of the pan and squeeze out as much water as you can from the spinach. With a knife, chop the spinach to reduce it to a paste, and then mix the spinach with half of the parmesan cheese.
- To make the Italian frittata: Whisk all of your eggs. Then, blend the eggs with your other half of parmesan cheese. Season with salt and pepper, as desired. Put your egg mixture in a baking pan that has been greased with butter and put it in the oven for ten minutes at 300 F. Make sure that the egg mixture cooks until solid.
- With a sharp knife, open up your flank steak like you are cutting a book in half so you have a sheet of meat. Season the meat with salt, pepper, and cardamom. Put a layer of honey cured ham on top of the steak. Cover it with a layer of spinach mix. Then, arrange the frittata on top of the layers of steak and spinach. If needed, trim the frittata with a knife. Make sure to leave at least one inch on one of the longer edges. Roll up your meat starting from the long edge. Tie your rolled up meat with a string and put in in the oven on a pan coated with Evo oil and butter. Bake for about 15 minutes at 350 F until the center of your meat reaches 150 F. Take your arrosto out and let it cool for 15 minutes. Slice, serve and enjoy.
-4 eggs (separate them so you have 4 egg yolks and 4 egg whites)
-1 pint whipping cream
-3 ounces bourbon
-1/3 cup sugar
- Whisk the egg yolks and sugar together until you get a smooth, light yellow mixture.
- Add whipping cream, nutmeg, and bourbon to your mixture.
- Whisk the egg whites.
- Add the egg whites into the yellow mixture, stirring to combine.
- Serve topped with cinnamon.