The Divine Dish

Dinner at La Frida Restaurant, Cabo San Lucas

Posted on Jan 25, 2011 under Archives | 2 Comments

While I was visiting Cabo San Lucas for an article on the Pueblo Bonito Pacifica Resort & Spa, I also ventured over to another Pueblo Bonito property – Sunset Beach to visit the famous La Frida restaurant.   The restaurant is set in an authentic Mexican 1920’s style room.  Named after and honoring Frida Kahlo, the restaurant is filled with dresses, jewelry and other historical items.  Huge silver mirrors, wood ceilings, comfy leather and upholstered chairs, and live piano music enhance the interior space.   Outdoor, the setting is romantic with unrivaled views of the Pacific.

After chatting with Chef Antonio de Livier, my interview is featured in a previous blog, he prepared an extensive and delicious tasting menu for me.  I usually get to sample a few tasting menus a month for articles I am working on and each year there are just a few that I remember because the food was remarkably good.  Chef Antonio’s is one of these meals.  Here is a sampling of what he made for me.

The amuse was a juicy mole with cabbage and chives, served with a refreshing Mexican beer.

La Frida also has an excellent selection of cocktails that are made and shaken right at your table.  A big cart of booze is wheeled in front of you and diners order whatever they desire.  I opted for the house specialty, the Frida Margarita.

Next came a lovely plate of blue fin tuna belly served on a little tortilla and what Chef Antonio called a sample of “chicali” food, a combination of Chinese and Mexican cuisine, which was a wrapped up combination of chop suey skirt steak, shrimp and cucumber.  Both appetizers were fresh and a bit spicy.

Next game a nice gordita filled with fresh sea bass and mashed potatoes in a bright green tasty asparagus sauce.  Yum.

Next was a Yukatan pork belly on a corn and ginger cake with a pineapple foam.  This was a killer dish.  Who would think that pineapple foam on a savory cake with a spicy pork belly would taste so good?  I loved this dish.

Next came a wonderful local fish dish, ash paste mole with pan seared red snapper over potatoes with a basil mushroom sauce.  The rich sauce perfectly paired with the fish.

The last entree was a rib eye, topped with torched bone marrow (this was incredibly good and very flavorful) with poblano onion and a green raw salsa verde.  Also awesome.

For dessert the chef prepared a rich dulce de leche.

I highly recommend visiting La Frida the next time you visit Cabo.  It was one of the best meals that I have had in a long time.  Reservations recommended, 624-142-9999.

Interview with Chef Antonio de Livier

Posted on Jan 20, 2011 under Archives, Chefs, Interviews, Uncategorized | No Comment

I recently visited the Pueblo Bonito Pacifica Resort in Cabo San Lucas.  While there I was lucky enough to dine at La Frida, the Mexican-themed restaurant  which celebrates the artist Frida Kahlo at their sister resort, Pueblo Bonito Sunset Beach.   Executive Chef Antonio de Livier was gracious enough to sit down with me before he made me an elegant and lovely tasting menu at La Frida.  We talked about his philosophy on cooking, Mexican cuisine, and cuisine at La Frida.

De Livier is Mexican by birth, eclectically international in his approach to food and its preparation. Since childhood he has harbored a passion for the special qualities of Mexican foods—their tastes, textures and abundant variety. At La Frida, he combines the best of local fish, seafood, meats and fresh organic vegetables and spices in his own artistically adventuresome recipes, creating delicious nuances and intricate layers of delicate flavors. The result is a menu that brings elegance and a joyful exuberance to contemporary Mexican cuisine.

De Livier was born and educated in Mexico and speaks fluent Spanish, Portuguese and English. His passion for cooking took him to the U.S. for further study and to work with talented chefs in an international atmosphere. He was formerly with the acclaimed Great Bay Restaurant in Boston, which has lent an authentic Boston accent to his perfect command of English.   He is executive chef at restaurants Fellini’s and Las Palomos at other Pueblo Bonito resorts in Cabo.  Here is our conversation.