Karisma Hotels & Resorts

SPECIAL EVENTS, PROGRAMS, ACTIONS

The DNA of F&B is the definition of its essence, it is reflected in each of our Hotels through memorable experiences, magical moments that fill all the senses and remain in the back of our guest’s minds.

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WHAT'S COOKING Podium

Based on the effort and dedication of our operative team members and the parameters obtained through ReviewPro, it is a pleasure for us to highlight in this section the three outlets that obtained the best results last month* * September 2020 results

F&B WHAT'S COOKING STAR

For representing the values of Karisma, for its performance, perseverance, and commitment, we are proud to present to you the F&B Star of the month.

I met chef Patricia Huervo in 2002 when I arrived at El Dorado Royale and I was very surprised by her simplicity, responsibility, talent, leadership and teamwork, even more surprised when I realized that she was working in a very demanding kitchen, the one of Jojo’s restaurant.

I have had the opportunity for several years, 18 to be exact, each year of hard work burns, cuts, sweat, tears, laughter and many satisfactions achieved by chef Patricia and the teams that she creates. Until today, her degree of passion, skills, evolution and respect never ceases to amaze me, passion is in your heart. Even having her obligations as a wife, mother and grandmother, every day she gets up and gives her best effort, she has never, never been satisfied with what she achieves, she always seeks to have the best hotel, the best kitchen equipment, the best results, always investigating new things to learn, transmitting them to her team, motivating them and teaching them in this endless race called "La Cocina".

I can only thank the cook, accomplice, counselor, confidant, but above all, friend, for all her advice, support and even scolding, but above all, for these 18 years of life together, that without you this path would have been very complicated, one of the best gifts that life has given me was meeting you.

Thank you.

Chef Efrain Arias


INSPIRATION FOR YOUR CREATIVITY

What is in fashion what innovative trends exsists, which gastronomic influences are there in the world that inspire us in Karisma? Obtaining and assimilating ideas for constant renovation and reinvention, within the F&B department, is the key of success for present and future of our Company

instagram.com/guerrillatacos

@guerrillatacos

Guerrilla Tacos LA Tacos, LA Drink, LA Restaurant #LADontPlay #guerrillatacos

guerrillatacos.com/dinner


instagram.com/chefthomaskeller

@chefthomaskeller

Chef Thomas Keller Chef / Proprietor, Thomas Keller Restaurant Group #TKRG, publisher of @FinesseMagazine, co-founder of @Cup4Cup @kellermannichocolate @regiisova thefrenchlaundrymodicum.com


instagram.com/worldsbestbars

@worldsbestbars

The finest bars and cocktails around the world since 1999. FB/TW @worldsbestbars
📷 #worldsbestbars
✉️ dm us to be featured!
www.worldsbestbars.com


Fruit Attaction. Where Fresh Produce & Innovation meet


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TECHNIQUES AND RECIPES

For any F&B professional the most important thing in their trade lies in the product, for restaurants and bars it is everything, that is why we dedicate a special section to enhance, to know and to learn more about all products. The Culinary Cellar will narrate and describe those unique products in Mexico and in the world, which are present in our daily lives, to help us better understand our beautiful profession. We must remember that our creativity also lies on how wide our pantry is ...

Product

QUELITES

The quelites (from the Nahuatl quilitil, (edible herb) are the leaves, shoots, petioles, stems and even flowers of various herbaceous plants that in Mexico are considered edible. They are wild herbs, this means that they are not cultivated, but are collected.

Jonatan Gómez Luna
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Our industry and profession are full of successful people, geniuses, magicians and artists of the trade, this section is dedicated to them and their work, their significance and inspiration … Month by month we will present a relevant figure in our industry, what they have done and why they have dignified our profession, this will be a space to inspire and motivate us towards excellence

JOSEFINA SANTA CRUZ

"Eating is not only a necessity but also a way of sharing"

This is the philosophy that Josefina Santacruz inherited from her family. Originally from Mexico City, Josefina was exposed to different ways of cooking and types of Mexican cuisine: from street stalls to haute cuisine, through homemade food and typical Mexican sweets made with the most authentic ingredients.

Graduated in Hotel Administration from the Universidad Iberoamericana, later studied culinary arts and pastry at the Culinary Institute of America, where she graduated in 1993. She worked at the Ritz Carlton hotel in Washington in the pastry area and in 1994 she returned to Mexico.

In 1994 she opened the doors of La Trufa restaurant, specialized in contemporary French cuisine where she worked until 1999. At the same time, in 1998, following her passion for Asian cuisine, she opened her own restaurant Mai Pei, the first restaurant in Mexico City to offer a variety of spring rolls, dumplings and soups of different Asian influences.

The motivation, the challenge and her passion for Mexican gastronomy took her to New York in 2003, where she collaborated in the opening of the restaurant Pámpano, specialized in Mexican cuisine of fish and seafood, where until December 2008 she held the position of Executive Chef. 

Having resumed her passion for Asian cuisine, she is a partner and chef at the SESAME restaurant, where you can taste her interpretations of different dishes traditionally served on the streets of Asia. Likewise, she opened the doors of Paprika, kitchen of spices, her interpretation of dishes from the Arab world, with flavors of the route of spices. One year after the 2017 earthquake, Paprika was unfortunately forced to close its doors, but the menu of the ROUTE OF SPICES found a new home at SUPRA, a terrace / restaurant in the Roma neighborhood.