Cabo San Lucas is one of the world’s most exciting culinary destinations for 2022. One of its rising stars is Chef Yvan Mucharraz of Chileno Bay Resort & Residences, Auberge Resorts Collection, whose main restaurant, Comal, is lighting up beachfront dinners for both locals and visitors alike, with reservations increasingly difficult to nab. The property’s new culinary concept, Baja Lab Kitchen, brings heralded chefs from other regions of Mexico and throughout Latin America for restaurant takeovers and private-villa dinners. On May 6-7, 2022, the series will bring Chef Virgilio Martínez of Peru’s Central, one of the World’s 50 Best Restaurants, to Cabo for an exciting and unique culinary experience.
On May 6th, Martínez will take over the Comal kitchen and present a special menu of five courses featuring his “uneven world” culinary philosophy and the amazing biodiversity of Peru. Diners at this limited-seat event will come to understand the chef’s vision of expressing nature through food, a hallmark of Martínez’s revolutionary cooking style.
A handful of lucky guests will have a chance to experience a private dinner in their own villa on the property on May 7th, when Martínez will prepare a seven-course tasting menu for up to 12 people.
I was able to experience the magic and energy of Baja Lab Kitchen early in the gastronomic series when I attended Chef Tomás Bermúdez’s brilliant kitchen takeover late last year. Bermúdez, of La Docena in Mexico City, collaborated with Mucharraz to curate one of the most extraordinary seafood-driven dinners I’ve ever experienced, starting with a glorious platter of “shells,” including kumiai and kumamoto oysters, chocolata clams, and seaweed and abalone salad. The taquito gobernador was a revelation — chicharrón prensado, shrimp, and menonita cheese — as was the blue crab cocktail.
Mucharraz explained that these collaborations are designed to bring regional chefs to Chileno Bay so that guests can experience a range of ingredients and cooking techniques and styles, often entirely new to them. The “lab” aspect of the series name reflects the creativity and whimsy that is possible with true experimentation. Mucharraz and his colleagues are not afraid to push culinary boundaries, and their grounding in various traditions ensures a high likelihood of success.
There’s deep culinary genius happening in this otherwise laid-back beach town. Mucharraz, a generous and warm presence, is raising the bar with his approach to local ingredients and cooking grounded in love and simplicity, not to mention the spirit of collaboration.
To reserve seats at an upcoming Baja Lab Kitchen event, email [email protected] or call 833.941.1354.