AS A MEMBER OF A FAMILY of culinary excellence, it’s only fitting Eduardo Palazuelos followed in those footsteps to become one of the most outstanding chefs in Mexico. He remained true to his roots even as he traveled the globe, studying in Switzerland and New York and working in Paris, Seattle and Bangkok.
The award-winning chef owns several successful restaurants in Mexico: Mar del Zur, Zibu and Mario Canario. Acapulco’s Zibu has been named among the world’s best restaurants. Palazuelos also co-owns Palazuelos Catering, serving the most exclusive clientele in Mexico since 1973.
Today the stylings of Palazuelos are accessible to guests of Live Aqua Urban Resort San Miguel de Allende at Zibu Allende. The restaurant tells the story of Asia meeting Mexico through the Galleon of Manila, a ship that bridged the regions. That connection delights taste buds with Zibu Allende’s Mex-Tai offerings, a fusion of Thai and Mexican haute cuisine.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS? I was raised in Acapulco, a Mexican tourist destination on the Pacific Ocean, surrounded by mountains with lush tropical gardens. In my childhood years, I was influenced by flavors such as coconut, mango, tamarind and fresh seafood that would arrive directly from the local fishermen to my mother’s house.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO? My mother, Susana Palazuelos. She was a famous caterer and cookbook author and was invited around the world to do Mexican food festivals.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE? I had the pleasure of working with Wolfgang Puck at Cornell University, and I loved the way he strived to make each dish the best he could. I was fascinated by the way he mixed Asian flavors with European techniques; I guess through him I expanded my view, and I started playing with my own flavors — traditional Mexican food mixed with Thai food and a great presentation. After all, inspiration is never-ending; through travel and meeting other chefs around the world, you exchange the love and passion for cooking. Cooking is like art: always changing, always evolving.
WHAT IS YOUR FAVORITE FOOD CITY? Mexico City! I was fortunate to travel the world at an early age to discover different cultures and cuisines. Hong Kong, London, Sydney, Madrid, Kuala Lumpur, Bangkok, Paris, Seattle and Lausanne were among the cities that provided me with a broader scope of what the culinary world is about, but it was in Mexico where I discovered a true love and respect for the ingredients and culinary techniques.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE? The trend is focusing on honest food — about how we can contribute to cook a better world. Respect for the ingredient[s] and for the people behind them is a must. Sustainability is key at this present time. I always believe we have the power to influence our destiny through our habits, and that applies to cooking as well. Cocktails are back, and flavors from Mexico and India are invading universal kitchens.
Live Aqua San Miguel de Allende Urban Resort
Calz. de la Presa 85, Zona Centro
37700 San Miguel de Allende
tel 52 415 150 2300
Imagine waking up to the smell of freshly brewed coffee, a light breeze dancing on your face, and views so beautiful you begin to think it is a simulation. The United Kingdom is teeming with unique accommodations that will please your eyes. Check out these stays with stunning views on your next U.K. adventure.
The biggest names in the Middle East sporting community will gather for the Sports Industry Awards as the event returns for its eighth edition. SPIA recognizes the achievements of individuals, organizations, facilities and campaigns that contributed to the development of sport in the region.
AdventureWomen, the travel company specializing in adventure tours for women, announced a partnership with African Wildlife Foundation. The organization supports the conservation of Africa’s wildlife through education, community development and sustainability projects. As part of the partnership, the two organizations will host a women’s safari to Zimbabwe in May 2022.
Carillon Miami Wellness Resort, where innovative wellness and balanced indulgence come together in one extraordinary beachfront setting, recently partnered with First Responders Children’s Foundation, a non-profit organization providing financial support to children and families of first responders. This partnership formed the Carillon Cares: Summer of Heroes offers, including a donation to the foundation for each stay booked, which supports giving back to those who fought on the front lines during the pandemic.
Although much changed in the past year, Cancún still has the joie de vivre we need right now after months of cabin fever — even with safety measures in place. In fact, the first half of 2021 may be a good time to rediscover Mexico’s home-grown Caribbean resort town in a slower, more relaxed mode that contrasts its rollicking “spring break” reputation of old. One place to take in Cancún at its best is JW Marriott Cancun Resort & Spa, a mile up from the convergence of night clubs, chain restaurants, souvenir emporiums and shopping malls along Avenida Kukulkan.
June marks Pride Month, largely credited to bisexual activist Brenda Howard who organized Gay Pride Week and the Christopher Street Liberation Day Parade in 1970, one year after the Stonewall Riots. The parade eventually become the New York City Pride March, leading to Pride Month and similar parades and marches around the world.
The Sports Industry Awards returned with a bang last night as 200 guests packed the W Hotel Great Ball Room for the gala ceremony.
Haven Riviera Cancun Resort & Spa, an all-suite, adults-only, all-inclusive oceanfront resort, announces a new experience suited for epicurean travelers: The Chef’s Table. At Haven’s fine-dining restaurant Olios Mediterranean, The Chef’s Table offers the best seats in the house, right in front of the chef’s working station and open, top-of-the-line kitchen. And the actual table is beautiful in its own right: made from reclaimed wood and complemented by a turquoise glass chandelier.