Live Aqua's new
signature restaurant Zibu, is helmed by famous Mexican Chef Eduardo Palazuelos,
who hails from Acapulco and previously opened Mar del Zur in Monterrey and Zibu
in Acapulco.
Born into a culinary family, the chef's mother is Susana Palazuelos, who is said to be the creator of outdoor weddings in Mexico; how ironic that her son is now a chef in the city of weddings.
Born into a culinary family, the chef's mother is Susana Palazuelos, who is said to be the creator of outdoor weddings in Mexico; how ironic that her son is now a chef in the city of weddings.
In 1977, she opened
Banquetes Susana Palazuelis in Acapulco. She is also said to lovingly safeguard
recipe books as treasures. She needs to meet Chef Maria Laura Ricaud of Marilau
Mexican Ancestry Cooking School here in San Miguel, who is also the keeper of a
remarkable piece of Mexican culinary history: her handwritten family cookbooks,
one of them from 1798.
The chef himself loves
history and Asia; he traveled the world and landed in Thailand at the Royal
Garden Riverside in Bangkok after studying hotel management in Switzerland,
working in Paris and going for a master's degree in Hotel Management at Cornell
University, in New York. Emerging in all that is Thai, he created the culinary
concept, MEX-THAI.
Another master of Thai cooking, Chef Michael Coon, was also at Zibu on the day
I was there with Holly Sims and this will tell you something…it was his 5th
day in a row of eating there. It was nice to get his stamp of approval before
ever taking the first bite.
The feast:
Sugarcane Shrimp Lollipops with Mex-Thai sweet and sour sauce. $170 pesos
Octopus cooked in a Jasper oven with chileajo-miso sauce. $380 pesos
Battered Soft Shell Crab Taco served with vegtable kakiage and a habanero chile
sauce; a fusion of Mayan and Japanese. $95 pesos
Heirloom tomatoes, Kalamata olives, turnips and watermelon. $160 pesos
Molcajete of Chocolate Semi-Amargo with pistachio ice cream. $170 pesos
I'm looking forward to going back to Zibu for the Lamb, the Lobster, the Thai Rib Eye and of course the Grilled Short Rib and to also try some of the other appetizers, like the Summer Rolls, Fish Rolls and Tuna Tataki; many running less than $200 pesos.
We recommend the pairing of the beautiful landscapes of Hotel Live Aqua Urban Resort San Miguel de Allende with the magnificent MEX-THAI food of Chef Eduardo Palazuelos; both of them game changers in San Miguel de Allende.
Hotel Live Aqua Urban Resort San Miguel de Allende
Calzada de la Presa No. 85, Zona Centro 37700
San Miguel de Allende, Guanajuato, Mexico
Phone: (415)150 2300
The feast:
Strawberries on
coconut ice cream with Cajeta and dehydrated – are you ready for this –
carrots. Oh no, the dreaded C-word, but they were delicious; like crunchy
ribbons of candy. I will definitely order this dessert when it goes on the menu.
The chef says the menu is a work in progress.
He works with in ice
cream maker in Hidalgo and says they are genius. I vote yes after tasting both
the coconut and the pistachio; they were divine.
I'm looking forward to going back to Zibu for the Lamb, the Lobster, the Thai Rib Eye and of course the Grilled Short Rib and to also try some of the other appetizers, like the Summer Rolls, Fish Rolls and Tuna Tataki; many running less than $200 pesos.
We recommend the pairing of the beautiful landscapes of Hotel Live Aqua Urban Resort San Miguel de Allende with the magnificent MEX-THAI food of Chef Eduardo Palazuelos; both of them game changers in San Miguel de Allende.
Hotel Live Aqua Urban Resort San Miguel de Allende
Calzada de la Presa No. 85, Zona Centro 37700
San Miguel de Allende, Guanajuato, Mexico
Phone: (415)150 2300