![]() Though he was offered many opportunities to return to the busier Playa del Carmen area, at La Zebra he saw an opportunity to create his own culinary team and the restaurant he’d always dreamed of leading. He worked his way up the ranks through several resorts and eventually became the Executive Sous Chef for the seven restaurants of Dreams Resort, Puerto Aventura for a period of time he was even Executive Chef.Ĭhef Bonilla ventured south to Tulum to break free of the rigid resort environment and for an opportunity to combine all of his influences, cooking regional Mexican cuisine for guests of La Zebra hotel. He knew that in order to accomplish his goals of working in large kitchens he would need to learn from the resorts in the coastal regions of Mexico, so in 2009, Eleazar found himself in the Riviera Maya and began to working as a dishwasher in a local resort. He drew inspiration from the varied styles and flavors in each region, and what he learned continues to influence his cooking today. In order to refine his Mexican cooking skills, he traveled and began cooking in a number of regions around the Mexico including: Mexico City, Guanajuato, Zacatecas, Durango, Tijuana, Mazatlan and Puebla. While pursuing his degree at the Culinary Institute of Querétaro he supported himself by working in different restaurants around the city, working 12 hours a day in the kitchen followed by 8 hours of classes and homework – learning the discipline and determination required to be a leading executive chef. Despite his attempts to avoid cooking as a career, one day a street sign for a local culinary school sparked a flashback to the love of food he had experienced as a child, and he knew then that he was destined to become a chef. His early culinary adventures led Eleazar to work professionally as a cook in his hometown, but he had his mind set on studying chemistry and developing a career outside of the kitchen. The table can seat up to 8 people.Ĭelebrate this special and memorable experience with your partner, family or friends. As it is adjoined to the kitchen, curtains can be opened at any stage of the evening to allow viewing of the kitchen and the Chef in action. The air conditioned room itself is very comfortable with a homely candlelit ambiance and decorated with Mexican antiques. The menus are paired with signature cocktails, local artisanal beers, and show case some of the exquisite New World wines that Mexico now has on offer, resulting in a Mexican gastronomical experience for the true epicurean at heart!Ĭhef Bonilla and his team are your hosts for the evening. Taking traditional Mexican ingredients and recipes, Chef Bonilla then creatively and expertly transforms them into culinary creations for the modern table. We present the best culinary event ‘Chef’s Table’ where Chef Eleazar Bonilla delights the senses with his 8 course tasting menu. Boosting a knowledgeable staff and attentive, sociable management, Colibri is dedicated to providing a memorable dining experience for both tourist and locals alike.Are you ready to embark on a unique journey of discovery into the exciting flavors of Mexico? Filled with energy, Colibri projects black and white 1940’s Latino-film clips at the front of the house, while the open kitchen in back provides glimpses of its colorful cuisine in different stages of completions. This warm and inviting eatery is reminiscent of Mexico City restaurants of the 1900’s, decorated with classic Spanish paintings and accentuated by a vast collection of uniquely shaped and rare tequila bottles. ![]() The darkly stained finish of the high-backed booths and glistening mahogany bar enhance the golden-rust sponged walls. Spanish for "hummingbird," Colibri combines the simplicity of authentic family recipes with fresh, high-quality ingredients to bring diners unparalleled, delectable Mexican cuisine in a charming, turn of the century cantina setting. Colibri Mexican Bistro lies in the heart of San Francisco’s bustling Theatre District, just a block west of Union Square.
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