Introducing the best cuisine of the Mexican Pacific, Four Seasons Hotel Mexico, DF seeks to showcase through this new culinary adventure, fresh seafood and pay homage to the gastronomy of the Mexican Pacific.
The Nayarit coast north of Puerto Vallarta is highlighted especially with ZANAYA’s signature dish of zarandeado fish, a traditional grilled red snapper or sea bass marinated in a dried chile paste or lemon and beer.
The dish is also the inspiration for the restaurant’s name, combining “zarandeado” and “Nayarit” in a playful fusion that reflects its relaxed and sophisticated atmosphere designed by the prestigious international architectural firm Martin Brudnizki Design Studio, using warm colours in an open plan that includes a show kitchen.
Tonatiuh Cuevas, The Chef
Chef Tonatiuh Cuevas leads Zanaya at Four Seasons Hotel Mexico DF, which seeks to present the authentic flavors of the Pacific Ocean to Mexico City through dishes that evoke years of tradition and history from the Nayarit region.
For Tonatiuh, youth is synonymous of enthusiasm and creativity. Having worked in some of the most important kitchens of the local and international gastronomic scene, he has incredible experience that has led him to undertake this adventure to connect him with the flavours and ingredients of the Mexican coast, where he has his own roots.
In developing ZANAYA’s menu, Chef Tonatiuh worked closely with the fishermen of Nayarit and the best zarandeadores in the region to perfect traditional techniques and authentic flavours for the modern urban palate in Mexico City.
“We wanted to serve the flavours of the coast with an emphasis on freshness and product quality,” says Chef Tonatiuh, a native of the capital who trained under some of its best chefs, as well as spending time in the food-centric city of San Francisco, California before joining Four Seasons last year. “We want each guest to experience cuisine that is respectful of tradition, but original in its special touches created just for ZANAYA.”
At the heart of Chef Tonatiuh’s kitchen is an authentic red brick zaranda, which imparts the distinct flavours of the Nayarit in each dish. Working closely with coastal fisherman, he brings seafood “from rod to fork,” enhancing each dish with artisan cheeses, fruits of the region and even locally produced salt.