Dinner by Chef Pablo Hildebrando Lopez, JW Los Cabos
Our first dinner at JW Marriott Los Cabos was hosted by Chef Pablo Hildebrando Lopez for the Relish the Heritage Festival. Dinner was held in the Governor's Suite located in the Griffin Club on the JW resort property.
We arrived at the Governor's Suite and began our evening with a welcome cocktail. The dinner was held out on the patio where there were incredible views of the beach & Sea of Cortez. We got to enjoy a beautiful sunset.
Welcome drink
View from the Governor's Suite located in the Griffin Club
The rustic white tables were set with dark matte plating, silver candle motifs, eclectic white beach décor & lovely plum glassware - an elevated beach inspired table to a tee.
We took our seats & dinner commenced. The meal began with a Taco - the taco was made with beef slices, lobster cake, rice, black beans and fresh cilantro with warm morita chili & marrow sauce.
Lobster Cake & Beef Taco
This was my first time ever having a lobster cake - it was like a crab cake but with lobster. The lobster had been coated in bread crumbs & fried making for a nice crispy crust and & buttery interior. I loved the texture variation of the crunchy lobster cake against the chew of the rich beef, soft tortilla & smooth black bean puree. What a way to kick off the meal (the taco ended up being my favorite of the night).
The Ceviche was made with fish, coconut, nanche sauce, cucumber, dried chili caviar, jicama & cilantro.
Ceviche
The chilled, citrus-cured fish was nice & fresh. This dish had a lemon, lime flavor upfront with herbaceous undertones on the aftertaste.
The Smoked Birria was made with pork belly in birria sauce with marinated shrimp, cauliflower, roasted chambray onion & kidney beans with corn.
Smoked Birria
The Smoked Birria was a Mexican stew that had been slow cooked. The pork belly was fall-apart juicy, slightly spicy & utterly savory.
The Capirotada was made with slices of fried bread, nuts, coconut, almonds, piloncillo biscuit cake & cheese.
Capirotada
The Capirotada (Mexican bread pudding) smelled of cinnamon & brown sugar as soon as it hit the table. Each spoonful of this dessert was delightful - the piloncillo cake had a wonderful caramel-ness to it while the salted cheese added bold strokes of flavor.
Back in our room - we were treated to the cutest cake pops to end our meal for the night.
Relish the Heritage Cake Pops
Just look at the detail on those - I loved the creation of a Mexican serape on one of the pops - brightly colored & fringed at the ends.
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Big thanks to the Chef Pablo Hildebrando Lopez, JW Marriott Los Cabos, the JW Los Cabos staff, the Brandman Agency, Thalia Guest & Gillian Shenkman for hosting us!
Check it out babes and let them know that denv.her. sent you! xx
JW Marriott Los Cabos Beach Resort & Spa
Address: Puerto Fraccion Hotelera Fh5-C1 Subdelegacion De La Playita, 23403 San José del Cabo
Phone: +52 624 163 7600