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What next? Quacamole (and Ceviche) Move from Table to Truck to Cart

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(Gerry Furth-Sides) So what can be possibly the next step after trendy guacamole and ceviche have moved from tableside to truck?  Why, back on up to a  poolside cart at an exclusive Mexican resort, that’s where.  It all takes place at the Grand Velas Riviera Maya resort,  definitely worthy of setting a trend.   It is set on 206 acres of pristine jungle and mangroves, plus the finest white sand beach in the Riviera Maya.  More than that, who can think about avocado toast one more time?

Chef Michel Mustiere, has now introduced roaming guacamole and ceviche carts for guests to enjoy poolside.   The carts roam the resort’s three infinity pools, serving guests with several types of fish and seafood and a selection of tomato, onion, cilantro, and various condiments and seasonal fruits.

Guacamole lovers can opt for traditional guac or choose from a menu of 10 different types like Caribbean, made with avocado, pineapple, shredded coconut, strawberries, kiwi, mint, honey.

And it’s all you can eat and free.  It is included in the resort’s nightly rate.

“Poolside ice pops and fruit kebabs are so yesterday,” explained the  Culinary Director of Velas Resorts.  Not so much for guacamole on the other hand, which has been on the rise and growing stronger.  The popularity of avocado toast during the past decade or so, can really be called ” a craze.”

Avocado is, in fact,  considered “America’s new most favorite fruit.” The country’s appetite for the creamy versatile fruit has shown up more and more in grocery lists and restaurant menus, according to data from the Hass Avocado Board. Sales of Hass avocados, which make up more than 95 percent of all avocados consumed in the US, soared to a record of nearly 1.9 billion pounds (or some 4.25 billion avocados) by 2015, doubling sales from a decade earlier, and quadrupling them from 2000.

There was even such a huge to-do about “pitiless avocados” that it made national news and was a question on “Wait, Wait, Don’t Tell Me” radio quiz show.  (Robert Schueller of Melissa’s Produce downplayed this whole outcry because the pitiless avocado is simple one that has not matured with a seed and is nothing new.

https://www.washingtonpost.com/news/wonk/wp/2015/01/22/the-sudden-rise-of-the-avocado-americas-new-favorite-fruit/?tid=a_mcntx&utm_term=.666e3c800610

In truth, this entire episode could be construed as an attempt to write about avocado and capitalize on the trend created by that darling of the foodie culinary world, avocado toast.

https://www.washingtonpost.com/news/wonk/wp/2016/05/06/how-the-internet-became-ridiculously-obsessed-with-avocado-toast/?utm_term=.06b02681fbd9

Will guacamole take on a whole new persona and leave behind its role as a social accompaniment to chips (and fine Tequila) ?

Gourmet meals and premium branded beverages are included in the rate at Grand Velas Riviera Maya. All-inclusive resort rates start at $393 per person per night in double occupancy and also includes luxury suite accommodations, 24-hour in-suite service, nightly entertainment, taxes, gratuity, and more. For additional information, call 1-888-407-4869, or visit www.rivieramaya.grandvelas.com.

The AAA Five Diamond Grand Velas Riviera Maya is an ultra-luxury all-inclusive resort. Eight restaurants, including five gourmet offerings, present a cuisine tour through Mexico, Europe and Asia. Cocina de Autor, at the hands of world renowned celebrity chefs Bruno Oteiza, Mikel Alonso and Xavier Pérez Stone, holds the AAA Five Diamond Award, the first all-inclusive restaurant in the world to win this prestigious distinction.


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Author
Gerry Furth-Sides

Gerry Furth-Sides

Content Editor/Columnist

Photo-journalist Gerry Furth-Sides has been covering the ethnic and American culinary scene in California since it first came into prominence 25 years ago.