VALLARTA PEOPLE
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| Abadía
Bassó
|
| May 18, 2003 |
A new menu… cooking classes
every day… never a dull moment at this jewel of
a place.
First, let us tell you about the
new menu. The cuisine at Abadía Bassó
Restaurant - Bar was influenced by European gastronomy
as its owner is impassioned with the Old Continent…
and now in its new Summer Menu, his culinary experience
has been captured once again to offer simple dishes
with spectacular flavors and the freshest combinations.
On this particular occasion, the
following stand out for their novel contribution and
originality: a carpaccio of beef and salmon appetizer
delicately seasoned with achiote, the soups, of tomato
and fresh basil, or the cream of cilantro or the mushroom
and spinach delight. Among the main courses, the duck
in coffee sauce is back (a favorite of many), the New
York steak Florentine has been wonderfully modified
and the season specials - the “Shrimp Tahi”
and the chicken in a red curry sauce - are back too.
The catch of the day is served with a salad of green
beans and walnut oil and the desserts are refreshed
with a combination of Italian-style gelati among which
the pink pine nut and the “panacotta” stand
out.
Prices have not risen and in addition,
Abadía Bassó is offering a 10% discount
for a table of four when ordering a bottle of wine to
accompany the meal. Talking about wines, we should mention
that the selection here is small, but excellent. Mexican
whites are served by the carafon or the glass, there
are imported wines, and you can always bring your own
if you wish, to be served to you in the famous Ridel
glasses.
Who ever said that there is nothing
to do on a cloudy day in this marvelous paradise of
ours? Or when the guys go play golf? Or tennis? Or when
the ladies go to the beauty parlor or decide to spend
a day at the Spa?
Chef José Ruiz Ortiz’
cooking classes have become quite the thing with tourists
who are only here for a few days as well as the foreign
residents who want to learn more about the country in
which they’ve chosen to retire. Why? Because it’s
yet another way to get to know the cuisine of this country
as the Chef involves all the students in an interactive
format so that they may end up doing everything themselves,
with fun …and passion! At the end, at 12:30 p.m.,
each guest can welcome a guest of her own to share and
enjoy the dishes she’s (or he) has prepared.
At the Chef’s Table, students
and guests get to enjoy the dishes and the wines selected
by José Ruiz Ortiz for each dish …all in
the inimitable Abadía Bassó style.
During the classes, everyone receives
a recipe book and an introduction to Mexican cuisine,
as well as some of the Chef’s secrets for the
preparation of his famous Chile relleno and unparalleled
Caesar salad. In addition, we should not forget to mention
the trip to the market where they learn how to select
the freshest regional products and the “Welcome
Margaritas” and the Tequila tasting in the new
Ridel glasses created especially for the true enjoyment
of the truly good Tequila. The mole also deserves special
mention as the Chef follows the ancient recipes to prepare
the chilies to end up with that unique, delicate and
unforgettable flavor that titillates the palates of
all those who take advantage of this experience.
The Mexican Cooking Classes at Abadía
Bassó are held every day from 10 a.m. to 1 p.m.
but you need to reserve with two days’ notice
(223-5557), or ask the Concierge at your hotel for all
the information. Remember: you can surprise and delight
your partner with this delicious activity! Registration
fee is $ 50. U.S. per person.
Abadía Bassó Restaurant-Bar
is open every day from noon to 11 p.m. at 222 Hidalgo
Street, 2½ blocks from the church. Lunch costs
$8. U.S., Early Bird Dinner is $ 16. U.S. and the Dinner
Package is $24. U.S.
Jesús de Avila
editor@pvmirror.com
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