The Baja California Peninsula's premier wellness-focused, high-end hotel experience, Paradero Todos Santos, is now home to TENOCH, a captivating restaurant concept that features modern Mexican cuisine with an international flair, created by Chef Eduardo Rios. Drawing inspiration from La Gran Tenochtitlan, the ancient Aztec city buried beneath Mexico City, the reimagined culinary concept has taken over the property's existing restaurant space in the center.
The name of the restaurant "TENOCH" refers to the edible flower that grows on the Cacti. This term was once used to refer to the Mexica's ancient leaders. It delves deep into the remarkable culinary scene of Baja California. It also incorporates a wide range of regional methods and ingredients that each dish benefits from. The Paradero on-site garden is still conveniently close to the alfresco dining area. It provides the kitchen with fresh herbs and vegetables, with an emphasis on in-season items like tomatoes, arugula, eggplant, strawberries, papaya, and more.
Honoring Mexican Heritage
Tenoch pays homage to Mexico's vibrant culinary traditions while infusing them with contemporary sophistication. The restaurant is named after the legendary Aztec ruler who founded Tenochtitlan. The concept of the restaurant is centered on a profound reverence for local ingredients, traditional cooking techniques, and the craft of culinary storytelling. Tenoch has appointed Chef Ricardo Muñoz Zurita, a well-known figure in Mexican cuisine, as its culinary director. Known for his commitment to maintaining family recipes and proficiency in classic Mexican cooking, Chef Muñoz Zurita offers a superfluity of enthusiasm and experience to try.
A Culinary Philosophy and Menu
Dedication to sustainability and farm-to-table philosophy is the core of the culinary philosophy of Tenoch. To ensure that every dish that they serve is flavorful, fresh, and an authentic representation of the area, all the ingredients used are sourced from local farmers, fishers, and artisans. High-quality ingredients are sourced from the culinary team at Tenoch. They keep these points in mind while choosing organic produce, seafood, and free-range meat.
Tenoch's menu takes diners on a culinary tour of the various regions of Mexico. Expect a wide range of dishes that highlight the distinct flavors and cooking methods of Puebla, Yucatán, Oaxaca, and other regions. The restaurant's signature dishes are ceviche de camarón, which consists of succulent shrimp marinated in lime juice, cilantro, and a hint of habanero; cochinita pibil, a slow-roasted pork dish wrapped in banana leaves and marinated in achiote; and mole negro, a rich and complex sauce made with over thirty ingredients.
Every day, the best proteins are procured from nearby farmers and fishers who specialize in native Mexican species. This results in a carefully chosen menu featuring dishes like giant prawns and chocolate clams, as well as boeuf bourguignon and carbonara. To prepare specialty tacos like the marinated beef tongue and soft shell crab, Chef Rios and his crew still make their cherished heirloom corn tortillas in the clay oven. Regarding the drink menu, skilled mixologists create sophisticated, minimally designed drinks with a range of proofs from zero to high. Other highlights of the menu are:
• Chingon Oysters | New York Steak, Ponzu, Ikura
• Zarandeado Shrimps | Chile Toreado Mayo, Crispy Garlic, Togarashi
• Octopus Tlayuda | Acuyo Beans, Cherry Salad
• Lychee Panna Cotta | Mango Mousse, Goat Cheese
Chef Eduardo Rios is concentrating on using functional techniques—a skill he has honed throughout his culinary career—at TENOCH to elevate dining beyond the conventional recipe method and provide patrons with flavors that are directly sourced from the earth. To highlight the seasonality, the menu served for breakfast, lunch, and dinner changes from time to time.
Innovative Dining Spaces
To improve the whole culinary experience at Tenoch, they offer a plethora of eating areas. They have set up the main dining areas with handcrafted decor that symbolizes the artistic past of Mexico. This in turn creates a cozy yet elegant atmosphere. An open kitchen brings excitement and transparency to the dining experience by letting guests watch the culinary team in action. Tenoch offers private dining rooms for special occasions and small groups, ideal for those looking for a more personal experience.
The beginning of an exciting new era is finally here with the opening of Tenoch at Paradero Todos Santos. Visitors will get a dining experience that is rich in cultural legacy with a touch of modern culinary artistry.
Disclaimer: This article is informative and not for promotional purposes. Moreover, the content belongs to the owner and there are no affiliations or marketing motives behind it.
