Altos de Chavon

Venezuelan flavors with a splash of mexican taste at this month’s Flavors of the World

This post is also available in: Spanish

After a successful last event in August featuring Buenos Aires with Chef Fernando Rivarola who transported us to Argentina with a special chef’s tasting menu, “Flavors of the World” returned after a short break to bring us a very interesting – and delicious – collaboration featuring chef Carlos García from Venezuela and chef Santiago Gomez from Mexico. Both chefs met in Miami through mutual friends and quickly became inseparable and when chef Carlos was invited to come to DR he brought along his friend and together designed an incredible tasting menu specially for this event!

Venezuelan chef Carlos Garcia, a well-known chef in his native Venezuela, with his restaurant Alto in Caracas held a spot on Latin America’s “World’s 50 Best Restaurants” list from 2013-2016, made his Miami debut this year with the opening of his first U.S. eatery, Obra Kitchen Table. A modern-yet-intimate space in the Jade building in Brickell with an expansive open kitchen that features a 25-seat wrap-around bar giving a majority of diners the opportunity to have a “chef’s table” experience by watching the culinary action up close. He gained great recognition and respect in Caracas and Miami with his creative cooking proposal. Both restaurants have very different concepts but both with one thought in mind, that his guests other than remembering how the food tasted they remember how they felt during their time there and . 

When it comes to high-end Mexican cuisine in Miami, there’s nothing better than Cantina La Veinte and Tacology both owned by chef Santiago Gomez, from Mexico City. His dishes not only reflect the passion he feels for the food of his native Mexico, but also the talent he has to adapt them and add what the public likes to turn them into contemporary dishes. He makes sure that his guests enjoys the experience of going to his restaurant to eat from the hostess who welcomes them, to the waiters, the menu and its mexican dishes, to the valet that brings them their car at the end of the night. 

The menu explored both the Venezuelan and Mexican flavours, but also integrated Dominican ingredients. Starting with a sweet plantain ceviche, pineapple and corn “chicha”, a fermented (alcoholic) or non-fermented beverage usually derived from grains, maize, or fruit; the second dish was a blue corn tostada, fish ceviche and guachinango aguachile topped with rolled up thin layers of sweet mango, a true explotion of flavors with every bite and a slight hint of spicyness. The third dish is one that chef Carlos recommends guests to try if they have never visited Obra before, the dish includes fresh vegetables, smoked mushroom and crunchy rice with citric emulsions, it is definitely one that we would also recommend if you have the opportunity to visit him at Miami.

Most of this years Flavors of the World have included pork on their menu’s, all cooked in very different ways. This time around we got to try it with smoky pinapples and  mole poblano, a mexican sauce that contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers, but the chocolate does not dominate. It helps give the sauce its dark color, but this is also provided by the mulato peppers. For the last dish the duo was inspired by Dominican cacao, tabacco and sapote the end result was a creamy dessert with a tobacco infused sauce and crunchy sapote, a great end to an overall delicious dinner.

Flavors of the World Venezuela featured two nights of fine dining, a collaborative four-handed dinner by chef Carlos García and chef Santiago Gómez Friday and Saturday at the emblematic restaurant La Piazzetta in Altos de Chavón. On Sunday, Minitas Beach Club hosted the traditional brunch á la carte with culinary creations by Anthony Masas chef Resort Executive. We hope you enjoyed the resort’s penultimate Flavors of the World gastronomy event and have room in your bellies for the last edition that is next month! Chef Renzo Garibaldi, from Osso Restaurant in Peru will be in town November 16th – 18th, details to come.

The following photos were taken by Mairobi Herrera at Flavors of the World Friday and Saturday, October 5th and 6th:

and event pictures courtesy of Flavors of the World taken by Yovanny Rapozo:

To Top