May, 2019
While in Mexico some years ago, I met and delighted in dishes created by Chef Jorge González at Four Seasons Punta Mita’s restaurant Aramara. Jorge was then already a man of distinction and master of culinary delights. In 2006 he had been selected in a competition as the Best Young Chef in Mexico and awarded an apprenticeship in the kitchens of world-renowned Chef Ferran Adrià at El Bulli near the town of Roses in Catalonia, Spain. The experience enhanced his skills that continue to evolve today. Jorge’s craftsmanship has taken him around the world, showcasing his talents in the US, Indonesia, Egypt, Spain, Nevis, Hong Kong, Russia, Costa Rica, Mexico City, and Puebla on the Rosewood Project. Executive Chef Jorge González has been with Four Seasons for thirteen years and remains passionate about his culinary heritage. He has brought his seasoned enthusiasm, ideas, and talents to the creation and development of Dos Catrinas restaurant at Four Seasons Punta Mita Mexico.
The name Dos Catrinas comes from one of the most potent references in Mexican iconography. La Catrina is Mexico’s symbol of an ambivalent approach to life and death: the melancholy joy to accept a new beginning and the romantic idea that makes everyone come together to continue celebrating life. So it is that all are invited to celebrate at Dos Catrinas.
It was enjoyable to to sit down at Dos Catrinas with Chef González and Chef Fernando Mendez during a recent visit. They have together created the resort’s newest culinary experience in collaboration with Mexican born Chef Richard Sandoval, Four Seasons’ gastronomy consultant and a partner in hotel joint ventures worldwide. The sensation of brilliant alfresco dining and stunning wind-cooled ocean views overlooking Las Cuevas Beach and the Pacific Ocean is on the same spot where Ketsi once stood.
Colombian architect Saul Sasson mixed stone and wood to create attractive, spacious, open-air dining and drinking areas in the two-story structure accessible by stairs or elevator. Dos Catrinas’ expansive ground level restaurant and bar compliments a striking, substantial second level providing an extended bar, lounge, tables, and high stools. Views and vistas of the beach, coastline, ocean, and stunning sunsets are visible from both floors. The restaurant’s decor combines classic Mexican style with contemporary touches. Splashes of color, lush greenery and vivid neon lights are mixed in. All furnishings, design accessories and construction materials are locally sourced including hand-forged copper lamps, clay screens, lovely grained Guanacaste wood furniture, and woven textiles.
The regionally inspired menu designed by Chefs González and Mendez is an insight into Mexican gastronomy. It features authentic recipes and traditional cooking techniques that originated in the heart of key gastronomic areas of the country. Signature dishes include: Grilled Beef Tlayuda, a traditional Oaxacan cuisine. A large, thin, crunchy, toasted tortilla handmade in Oaxaca is topped with a spread of refried beans cooked in pork lard, garnished with lettuce, avocado and meat. Spicy Macha Sauce, is a very thick and unusual salsa from the state of Veracruz made from dried Chile de Arbol (a small and potent Mexican chili pepper) fried in a generous amount of garlic infused olive oil, serves as garnish. Peanuts, sesame seeds and locally sourced sea salt provide seasoning; and Carne Asada, a thinly sliced and grilled rib-eye or sirloin with melted Oaxaca cheese. Desserts deliver a variety of decadent sweet treats like chocolate lollipops from nearby Tabasco.
Dos Catrinas provides an impressive selection of spirits from different corners of Mexico. Innovative craft cocktails blend Mexico’s past, present, and future. The entire wine list offers only wines made in Mexico or wines with a Mexican heart crafted elsewhere by Mexican winemakers. Mixologists use natural and local products to create unique libations with Los Mitos, Dos Catrinas’ private label mescal. Each bottling of the Mexican spirit features a different cultural myth. The first was named Chaneques in honor of the mythical beings famous in Mexican folklore thought to be guardians of nature.
“Dos Catrinas honors and celebrates Mexico’s different gastronomic regions,” said Chef González. “Guests are invited to experience an array of traditional and contemporary flavors paired with high-quality Mexican wines and spirits. The staff is pleased to share with all the menu and rich history of each dish and key ingredients.”