On a previous article we spoke about the Molecular Mixology and how these methods enable the creation of greater intensities and varieties of flavour combinations, and of course, a new way of presenting cocktails.
Mexico is a Megadiverse country (1) so we are very lucky to count with a extensive biodiversity that allow us to explore the Molecular Mixology with fresh local products.
Some examples of local ingredients used at The Beloved Hotel playa Mujeres:
The Chaya is a plant that grows in coastal regions of the Gulf of Mexico. Its discovery is an excellent legacy of the Mayan Culture; The Chaya leaves are a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants.
The use of Tamarind (a tropical tree that produces an edible sweet and sour fruit) gives an exceptional ingredient in our mixology process. Its versatility creates at the palate a wide range of intensities and varieties of flavours.
Jicama (Yambean) is the is the Spanish pronunciation from the Nahuatl ‘xicamatl‘, a Mexican native tuber. This vegetable is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Potassium, and a very good source of Dietary Fiber and Vitamin C. And the most important, is very tasty!
This and many other local ingredients will be performing every day (except for Wednesday) at our Lupita Lounge!