It was a very warm spring and summer has been hot in Los Cabos. We are entering the two hottest months – August and September. Because our weather is temperate for most of the year and rarely rains, most of the restaurants offer outdoor dining. We had an unexpected fierce storm that blew in early Thursday morning that unfortunately did some damage but on the positive side, the temperature cooled down just in time for dinner at one of my favorite restaurants in San Jose’ del Cabo’s Art District – Voila Bistro! Chef Roberto Valle was able to join me, my husband, Fay, along with two friends. It was a quiet evening at the restaurant so we were fortunate to spend time with Roberto discussing his fascinating education at Le Cordon Bleu in Paris where he received his Gran Diplome in 2001. That was a real treat for all of us – what foodie would not love to have studied at Le Cordon Bleu? Then we were able to learn more about how his career unfolded and how he came to be the Executive Chef and Owner of Voila where he artfully blends Mexican cuisine using French and Asian twists.
Because the purpose of my blog is not to do restaurant reviews but to write about new and exciting dishes, Roberto had a special “Catch of the Day with Oyster Sauce Glaze” last night that I hope becomes a permanent fixture on his menu:
Grilled Parrot Fish marinated in a homemade sriracha sauce, wrapped in seaweed, with an oyster sauce glaze. The fish was served alongside Mediterranean cracked barley and seasonal vegetables.
On a different subject, we have friends in town from Mexico City and they are coming for a visit this evening. They suggested we keep it simple and just have bread, prosciutto, wine (oops – also Tequila) and cheese. Of course – because I can’t help myself – this calls for me to do some kind of an appetizer or light dish. I find that these “small dishes” are the most difficult. I have a few in my repertoire that are my “go to” dishes:
Lentil and Walnut Pate’
Yogurt Cheese with Pesto
Walnut and Pear Crostini with Gorgonzola
Tomorrow I will let you know what I decided to serve tonight and give you the recipe.
Buen Provecho, Akiba