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platillo del chef

Powerful Flavors and Responsible Dinner Dishes with Guest Chef Max Sola

It's become increasingly important that we become aware of how we eat. This requires all of us to eat a balanced diet that consists of quality ingredients that are also nutritious. And this is exactly what we got when we recently enjoyed a dinner at Mía Tulum restaurant with our guest chef Maximiliano Sola. Despite being a relatively simple dinner, it had many outstanding aspects to it. From the responsible use of products that were used in its preparation, to the perfectly balanced flavors found among the wine and food pairing, all taking place within the fun and casual atmosphere offered by Mía Tulum.

Maximiliano Sola is one of the most prominent chefs in the Riviera Maya. Beginning his gastronomy education in his native Argentina, he later joined the kitchen team of acclaimed chef Martín Berasategui as an intern. During his time in Europe he began to forge his technique and style before coming to Mexico in 2011. It was here where he would go on to lead Chef Berasategui's first project in America; the restaurant known as Passion, located in the Hotel Paradisus in Playa del Carmen.

Chef Sola's dinner at Mía Tulum was casual and unpretentious. In this relaxed atmosphere we were able to enjoy a distinct menu that was very much in keeping with his personal style. The dinner began with a Kampachi tiradito containing green cucumber, radish, creamy avocado, pickled xcatic and black recado mayonnaise. It was accompanied by a Mexican Nami sake. The second course consisted of a Temozón black chorizo ​​taco, a green leaf salad, avocado and caramelized onion. This proved to be one of the favorite dishes of the evening, and was accompanied by a bubbly Brut Cava blanc de blancs.

Chef Sola's dinner at Mía Tulum was casual and unpretentious. In this relaxed atmosphere we were able to enjoy a distinct menu that was very much in keeping with his personal style. The dinner began with a Kampachi tiradito containing green cucumber, radish, creamy avocado, pickled xcatic and black recado mayonnaise. It was accompanied by a Mexican Nami sake. The second course consisted of a Temozón black chorizo ​​taco, a green leaf salad, avocado and caramelized onion. This proved to be one of the favorite dishes of the evening, and was accompanied by a bubbly Brut Cava blanc de blancs.

platillo del chef tiradito de kampachi

For the third course we enjoyed a tender serving of striped bass, taken from the area of Ensenada, BC. This fish was accompanied by a fennel risotto with creamy potato and algae, with touches of kalamata olives. Mía's sommelier beautifully paired this dish with a favorite Mexican wine: a Gran Reserva Chardonnay from the Casa Madero winery.

latillo del chef lubina rayada

The fourth dish was a short rib cooked at a low temperature and accompanied by Oaxacan black mole, plantain and mezcal. This dish was full of magnificent flavors, featuring hints of chinicuil salt in its handmade tortillas. The pairing of this fourth course was simply spectacular. We enjoyed a Surco Rojo wine, a Cabernet Sauvignon and a Nebbiolo blend from the Valle Colorado vineyard in the San Vincente Valley. This wine had fruity notes of cherries and plums, which made it the perfect wine for this short rib dish.

platillo del chef short rib con mole negro oaxaqueño

The dinner concluded with a deconstructed tiramisu, one of Chef Sola's classic desserts. It's made with a creamy mascarpone, vanilla, cocoa and coffee caramel.

Chef Sola's dinner was distinguished by his own personal touch. We got to taste new dishes that were of his own creation and demonstrated his many international influences. They clearly revealed his many personal experiences and journeys throughout the world's kitchens. Max Sola currently serves as a gastronomic ambassador for the fishing and aquaculture sustainability movement Pesca Con Futuro (Fish with a Future) and is an active member of Vatel México.

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