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
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I had just taken off my sandals, stepping onto the white-sand beach for a late-morning walk to a secluded spot I heard about from a front desk clerk, when I glanced down and saw the time on my phone. It had just turned 11 a.m., which meant it was only 7 am back home, the perfect time to call and say good morning to by husband before he left for work. Not quite ready to head back to my room, I decided I’d test the WiFi signal and made the call as I continued walking toward the shoreline.
San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.
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When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.
Dance the night away with Grand Hotel’s Ballroom Dance offer, available May 16–18. Dancers of all skill levels will experience a diverse range of ballroom dance styles, alongside daily breakfast and dinner, a welcome reception and complimentary golf green fees.
Step right up to the greatest show on Earth as FXExpress Publications, Global Traveler, trazeetravel.com and whereverfamily.com celebrate their 2020 award winners! Join the big top on Dec. 14 as we virtually award the winners of the 17th annual GT Tested Reader Survey awards, including the Airline and Hotel of the Year; the 17th annual Wines on the Wing Airline Wine Survey; the eighth annual Leisure Lifestyle Awards; the sixth annual The Trazees; and the third annual Wherever Awards.