It is a fact that gastronomy is one of the richest parts of travel. It is not just about feeding ourselves but about nourishing the spirit and curiosity. There are many places that in addition to its architectural and scenic appeal, have a vast gastronomic heritage and have managed to convert to several international tourist destinations. It is this wealth that has positioned our country in a consented destination to discover through its flavors.
"There are those who say that trips are remembered for their flavors, for the impression they leave on us and the sensations they produce."
My gastronomic trips on the beach always direct me to Grand Velas Resort, famous for its hospitality, its excellent service, relaxing spa services and its gastronomic offer. Grand Velas Los Cabos is located at the point where they join Cabo San Lucas y San Jose del Cabo, with stunning views of the sea from its 304 suites, which have huge terraces and some even have a private pool. Its five gourmet restaurants specialize in an exclusive wine list, designed and inspired by its proximity to the wine-producing areas of Baja California.
Part of the attractions of its gastronomic offer is the giant chocolate clam, caught daily in local waters and brought to the Cevichería on one side of the pool. Here we can choose the clam that we like the most to eat it fresh and prepared by the chef. To present it on the plate, the sliced meat is served in the shell, accompanied by lemons and tomato, onion and finely chopped cilantro. This combination of ingredients makes the sweet taste of the meaty clam stand out, so called because of the brown color of its shell. In addition to the clam we can also enjoy Ceviche Los Cabos, prepared with fresh fish, octopus, cocktail sauce, avocado and cilantro.
On the opposite coast of the country, in Grand Velas Riviera Maya we refresh ourselves with delicious palettes of tropical fruits and with the fruit kebabs next to the pool. In this resort it is no longer necessary to retire from the pool to enjoy its rich gastronomy, because right next to it there are fresh guacamole and ceviche carts, as well as a selection of six types of fish and seafood and a selection of tomato, onion , cilantro and several condiments, and even seasonal fruits.
Guacamole lovers can opt for traditional preparation or choose from a menu of ten different types. A sampling of the options include Caprese, made with avocado, dehydrated tomato, mozzarella cheese, basil, Parmesan cheese and pesto; or Caribbean, prepared with avocado, pineapple, grated coconut, strawberries, kiwi, mint, honey; and Poblano, named for being made with poblano chile, avocado, white onion and corn.
There are those who say that trips are remembered for their flavors, for the impression they leave on us and the sensations they produce. Perhaps we foodies travelers who venture to go further to discover the world in a unique way in the fleeting moments that last meals.