CHEF MARGARITA CARRILLO is one of the preeminent worldwide authorities on Mexican gastronomy, and there’s no better way for her to showcase her talents than as the executive chef at Cachito at The Reef 28 on Playa del Carmen. The hot spot for authentic Mexican cuisine takes diners on a culinary tour through Mexico, adding a global flair to fresh, local ingredients.
Carrillo actively contributes to the research, promotion and spread of traditional Mexican cuisine globally. In 2016 SER bestowed upon her the title of Ambassador of Mexican Cuisine; she’s also been recognized by the Government of Mexico and named the Vice President of Gastronomic Projects by the Conservatory of Mexican Gastronomic Culture.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS? Japan, because of the order, discipline and respect to nature — they have a special and natural cuisine. The discipline and organization in the kitchen inspire me. These are important factors.
Oaxaca in Mexico has a culinary tradition of quality and creativity that goes back centuries and respects its history. They also respect local ingredients — which they fully utilize — and ancestral techniques. Being from the area myself, it’s a tie to my roots.
With Cachito, you can see these inspirations in the menu. We want to present Mexican cuisine in a simple and authentic way, given the parameters of local ingredients and of quality.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO? Alicia Gironella de’Angeli is important in my professional life. She is a woman who worked in Mexican cuisine for many years, and she has taken me with her to many parts of the world. It is because of her I began to travel to Europe, and I learned how to bring Mexican cuisine to other countries. Chef Gironella is always looking to see how to help and develop young talents. Her cooking is traditional without being square, so to speak. She is a creative and intelligent woman.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE? I have to say two: my mother and my maternal grandmother. They provided me with examples of cooking and how to make what they’re cooking with love and happiness for the family. In my own cooking, I extend this love and happiness to the restaurant business, infusing this family tradition into the restaurants.
My grandmother had a banquet business in Parral Chihuahua, and she gave cooking classes in the summer for us granddaughters — all 11 of us — in Juárez! We learned everything, from the most simple, like frijoles, to more complicated things like how to make pastillage to decorate cakes.
WHAT IS YOUR FAVORITE FOOD CITY? New York City — they have everything! It’s a cosmopolitan city where you can get just about anything you want. There are amazing restaurants of all types of cuisines … Asian; very good, delicious Mexican; and French … it’s a fantastic city to eat well!
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE? I think we’re returning to our roots, to the natural. And to me, this is good. I don’t think food made by a robot is the future. On the contrary, food that has cultural roots is the future. The rest are passing fads. But cuisine, since it is something alive, always evolves. I believe there is a strong movement toward going back to our roots, to a cuisine with history and to a respectful use of ingredients. And you can see this all immediately in the new menu I created for Cachito.
The Reef 28
1 Avenida Nte. and Calle 28 Nte.
77720 Playa del Carmen, Q.R.
tel 52 984 206 5150
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
I imagine that when writer Hans Christian Andersen mused, “Life itself is the most wonderful fairy tale,” he was standing at the edge of Copenhagen’s historic Tivoli Gardens, one of his favorite haunts, enlivened by the swirl of human happiness that surrounded him: children laughing; carousels spinning; games of chance played for prizes; lovers holding hands; hungry people whispering over sweets, hot drinks, beer and towering, open-faced smørrebrød, Denmark’s quintessential sandwich. That fairy tale lives on today at the second-oldest amusement park in the world, a spectacle of folly architecture, bakeries, gardens, rides, restaurants, puppet shows and joy ... and which also happens to be one of the city’s most storied places to convene for business.
The restored Park Hyatt Toronto reopened its doors, bringing luxury, sophistication and glamour alongside a nod to the hotel’s Canadian heritage. Alessandro Munge of Studio Munge collaborated on the hotel’s refresh, drawing inspiration from Canada’s seasons and natural landscapes.
GBTA’s Convention 2021 will bring the business travel industry together for the first time in a long time. Once again, you’ll learn and connect with experts and each other, along with discussions with leading thinkers, entrepreneurs and change makers addressing the issues that matter most.
I recently dined at Irwin’s in Philadelphia. The restaurant is located on the rooftop of the Bok Building, a former school turned collective of small businesses, non-profits, artist workshops, a bar and restaurant. I previously visited Bok for the bar and yoga classes, and I was excited to experience the restaurant.
Cathay Pacific reaffirms its commitment to reaching net-zero carbon emissions by 2050 with a pledge to use Sustainable Aviation Fuel for 10 percent of its total fuel consumption by 2030. The airline has made pioneering efforts in supporting SAF development for more than 10 years.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
Arriving early afternoon in Puerto Rico, we jumped in an Uber and took a short, 15-minute drive from the airport to La Concha. As it was Tuesday, the streets were not too busy and the hotel lobby was calm. During the weekend, the scene likely would have been more bustling. We were greeted by a staff member who requested proof of vaccination and government-issued ID, and were given a wristband to indicate we were fully vaccinated. All guests are required to be vaccinated and wear masks at all times while moving around the hotel. Hand sanitizer stations were placed around the lobby, in elevators and in each common area.