Chef Jorge González & Liam (Photo credit: Foodie Chap/Liam Mayclem)

(Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Travels To Four Seasons Punta Mita, Mexico

and visits with Executive Chef Jorge González

Liam Mayclem
February 06, 2019 - 1:36 pm

(KCBS RADIO) — Meet Executive Chef Jorge González- chef at the helm at Four Seasons Punta Mita, Mexico.

Chef oversees all cuisine at the resort including the new restaurant Dos Catrinas serving breakfast, lunch and dinner with great food and the most breathtaking oceans view on the planet. Ask for a table closest to the ocean - you won’t be disappointed.

Chef Jorge and his team showcase the fresh catch of the day most mornings on the beach by the restaurant. Guests can pick their catch for lunch or dinner and enjoy at the restaurant or have it delivered (filleted and grill ready) to your room or suite.

Chef Jorge González (Photo credit: Foodie Chap/Liam Mayclem)
(Photo credit: Foodie Chap/Liam Mayclem)

More about the Four Seasons resort. Ideally located on the southwest coast of Mexico, Four Seasons Resort Punta Mita is often described as the place where you arrive as a guest, leave as a friend, and return as family. Whether you are looking for a romantic getaway, a spectacular celebration, or an unforgettable family vacation, our "mi casa, su casa" philosophy invites you to experience the true spirit of Mexican hospitality.

Chef Jorge has a wonderful story, returning to Punta Mita after a decade away as Executive Chef.

Chef Jorge González & Wife (Photo credit: Foodie Chap/Liam Mayclem)
(Photo credit: Foodie Chap/Liam Mayclem)

Hear his story and enjoy his Mahi Mahi recipe, below. Chef also has a San Francisco connection. He travelled to SF soon after proposing to his wife. They count our Golden Gated City as one of their favorite and most special places to visit.

They love the restaurants too - curing favorites : La Mar and Super Duper Burger!

Cheers, Liam!

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Chef Jorge González & Liam (Photo credit: Foodie Chap/Liam Mayclem)
(Photo credit: Foodie Chap/Liam Mayclem)

Mahi Mahi
by Chef Jorge González

Chef Jorge González' Mahi Mahi (Photo credit: Foodie Chap/Liam Mayclem)
(Photo credit: Foodie Chap/Liam Mayclem)
Ingredients:

  • 10 Oz of Mahi Mahi Fillet skin less bone less 
  • 1 Oz Achiote Paste ( Annato Seed Paste) 
  • 1 Oz Orange Juice 
  • 1/2  Oz Vegetable oil 
  • 1 Tsp Garlic Minced 
  • 1 Ea Piece Guajillo Chile, seeded soaked in hot water for 3 min. 
  • 1 Piece Large Banana Leave 

Sauce: 

  • 1 Habanero Chile or Serrano Chile
  • 1/4 Cup Sliced Red Onion 
  • 1 Oz Lime Juice 
  • 1/2 Tsp. Oregano 
  • 1/4 Cup Cilantro Leaves 
  • 2.-Tsp Extra virgin Olive Oil 

Sea Salt Directions:

  1. Blend the Achiote with  the orange juice, the guajillo chile, vegetable oil and garlic, 
  2. Marinate the fish with the Achiote Marinade and season it sea salt 
  3. Wrap it in the Banana Leaf   
  4. Pre heat the oven at  380° 
  5. Bake in the oven for twelve minutes 

For the Sauce:

  1. Slice the habanero very thin ( use hand Gloves) 
  2. Slice the Onion in thin julienne 
  3. Add the oregano 
  4. Add lime juice and Sea Salt 
  5. Cut the Cilantro leaves in Chifonade 
  6. Add Sea Salt and Olive Oil 
  • Present the Sauce on the side of the fish
  • Recommend to serve with avocado and  hot Corn tortillas for tacos. 
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Four Seasons Punta Mita
Punta Mita, Bahía de Banderas

fourseasons.com/puntamita
 

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