FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Mexico City, Mexico, The St. Regis Mexico City, Chef Guy Santoro

May 1, 2012
2012 / May 2012

 

¡Ajuua! Award-winning chef Guy Santoro brings new flavor to The St. Regis Mexico City. The owner of three distinguished restaurants,
Santoro has developed a culinary style which reflects his 25 years of international fine-dining experience, adding a touch of panache to the hotel’s signature eatery, Diana.

Santoro’s accolades include being named Chef of the Year by InterContinental Hotels of the Americas and receiving the Key of Progress, presented by AMAIT, a hospitality association based in Mexico. The Key of Progress is awarded to the most outstanding members of the hospitality industry.

[Note to readers: You will need a good food scale to follow Chef Santoro’s recipes.]

Sea bass with green sauce, thin slices of asparagus and organic cherry tomatoes Serves 10

For the sea bass:

10 6-ounce sea bass fillets

5 tablespoons olive oil

Salt, to taste

Ground white pepper, to taste

Season both sides of the sea bass fillets with salt and pepper. Heat the olive oil in a cast-iron frying pan. Place the fillets, skin side down, into the pan and cook the fish about three-quarters of the way through. Flip and continue cooking over low heat to desired doneness.

For the green sauce:

3.5 ounces baby spinach

17.5 ounces green tomatoes

3.5 ounces green onion

3.5 ounces poblano pepper, seeds removed

½ cup water

Salt, to taste

Pepper, to taste

1 ounce butter

In a blender, combine spinach, green tomatoes, onion, poblano pepper and water. Blend until smooth. Season to taste with salt and pepper. Transfer the mixture to a saucepan. Heat at a medium temperature. Add butter and stir until it is melted and combined.

For the asparagus:

40 spears asparagus, peeled and cleaned

Coarse salt, to taste

Ground pepper, to taste

¼ cup olive oil

Tie the asparagus into 10 bundles of four spears each. Place the spears into a saucepan of salted, boiling water. Cook to desired doneness. Remove the bundles from the saucepan and blanch in ice water. Untie the bundles and split each spear in half lengthwise. Place the halved spears onto a sheet pan and season with coarse salt and pepper. Drizzle with olive oil. Just prior to serving, heat the asparagus in a 350-degree oven for about 5 minutes.

For the garnish:

7 ounces organic cherry tomatoes, halved

Extra virgin olive oil

Herb sprouts

Heat the olive oil in a sauté pan. Add the halved cherry tomatoes and cook
for about 5 minutes.

Presentation: Place eight asparagus spear halves onto each of 10 plates. Top the asparagus with a sea bass fillet. Drizzle with green sauce.
Garnish with sautéed organic cherry tomatoes, extra virgin olive oil and herb sprouts.

Seafood ceviche and tropical fruit, guacamole and cilantro sauce
Serves 10

For the ceviche:

1 bay leaf

1 clove garlic, chopped

10.5 ounces U15 shrimp, cleaned

7 ounces red snapper, cleaned

7 ounces sea scallops, cleaned

3.5 ounces pineapple, peeled and chopped

5.3 ounces papaya, peeled and chopped

3.5 ounces mango, peeled and chopped

4.5 ounces onion, chopped

Bring a saucepan of water to a boil. Add the bay leaf and garlic. Add the shrimp and blanch for 15 seconds. Remove the shrimp from the water.
Cool. Dice the red snapper and sea scallops. Combine the seafood in a bowl with the pineapple, papaya, mango, onion, serrano pepper and
cilantro. Add the lemon juice. Season the mixture with salt and pepper.Toss with olive oil.

For the cilantro sauce:

1.8 ounces cilantro, chopped

7 tablespoons olive oil

1 pinch salt

1 pinch ground white pepper

In a blender, combine the cilantro and olive oil. Season the mixture with salt and pepper.

For the guacamole:

7 ounces avocado

1 ounce onion, chopped

1 ounce serrano pepper, finely diced

1 teaspoon lime juice

1 ounce cilantro, finely chopped

3 pinches salt

2 pinches ground white pepper

Peel the avocado and remove the pit. Mash the avocado. Mix in the cilantro, onion, serrano pepper and lime juice. Season to taste with
salt and pepper.

For the garnish:

10 multicolored tortillas

4 radishes, sliced

1 purple onion, sliced into rings

Balsamic vinegar

Cut the multicolored tortillas into small triangles and fry them at 350 degrees. Remove from fryer and drain on absorbent paper.

Presentation: Place a 4-inch ring into the middle of each plate. Spread a spoonful of guacamole into the bottom of each ring. Top with ceviche, spreading it firmly and evenly. Remove the ring. Garnish with tortilla triangles, sliced radish and onion rings. Drizzle cilantro sauce
around the plate. Finish with droplets of balsamic vinegar.

The St. Regis Mexico City

Paseo de la Reforma 439
Mexico City, Mexico
tel 52 55 5228 1818

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

#globility

Insta Feed
Daily
Nov 28, 2022

World’s Most Underrated Travel Experiences

Adventure tour operator Explore Worldwide recently conducted a study to find the most underrated travel experiences around the world. The operator analyzed more than 350 lesser-known destinations and experiences across more than 130 countries, ranking them based on how high its Trip Advisor score fared against how many people actually reviewed the activity and how many Google searches the experience received.

Discover Egypt in Total Luxury with World’s Most Eminent Archaeologists

THE MOST EXCLUSIVE TOURS OF EGYPT EVER OFFERED

Slideshow
Nov 28, 2022

8 Reasons to Put Buenos Aires, Argentina, on Your Travel List

It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Buenos Aires, Argentina, with us.

Daily
Nov 28, 2022

Chase Sapphire Lounge by The Club Coming to PHL

Philadelphia International Airport announced a new Chase Sapphire Lounge by The Club is coming to the airport. Created in collaboration with PHL, MarketPlace PHL, Chase and Airport Dimensions, the 20,000-square-foot lounge space, in the airport’s Terminal D/E connector, will boast locally inspired décor and a curated menu.

Alaskan Wild Wonders by Celebrity Cruises

Experience the beauty of Alaska and save 60 percent off cruise fares on your second and fourth guests. Plus, drinks, WiFi and tips are all included.

Daily
Nov 28, 2022

The Radio Hotel Opens in Colorful New York City Neighborhood

The Radio Hotel and Tower, opened earlier this year, sits in the heart of Washington Heights, a west-side Manhattan neighborhood near George Washington Bridge.

Daily
Nov 23, 2022

“Celebrity Beyond” Begins Inaugural U.S. Season

At the end of October, Celebrity Cruises’ newest ship, Celebrity Beyond, arrived in New York City, marking its North American debut and beginning its inaugural U.S. season. I had the pleasure of exploring the ship while it was docked in Bayonne, New Jersey, and learning more about the transformational new ship with the first and American female captain, Kate McCue.

8 Reasons to Visit Ireland this Fall

Considering an autumnal adventure or Thanksgiving trip this year? Well, with walkable cities, cozy pubs and lots of seasonal festivals, the island of Ireland is calling. And if you need more reasons to Press the Green Button and go, take a look and see what awaits you on the Emerald Isle …

Daily
Nov 23, 2022

3 Destinations That Inspired Literary Masterminds

Looking for your next place to instill inspiration? These neighborhoods and hotels saw literary greats walk their corridors, from James Joyce to Oscar Wilde. Consider staying at these elegant properties and walking these destinations to experience the same influential nature these places had on some of the greatest writers in history.