Tulum’s authentic Thai hotspot infuses menu with daily Mexican specialties
June 07, 2006 (PRLEAP.COM) Travel NewsFOR IMMEDIATE RELEASE
Mezzanine adds a dash of local flavor to its Asian line-up
TULUM, Riviera Maya (Jun 07, 2006) – When Mezzanine opened its doors in 2004 it raised the bar on dining out in Tulum, offering the unconventional flavors of Thailand in an undeniably cool and dazzling setting. The formula was a huge hit, and nearly two years later, discriminating diners continue to frequent the restaurant with good looks to spare and culinary skills to back the buzz.
Now there’s even more reason to fawn over Tulum’s hippest hangout. By popular demand, the kitchen wizards at Mezzanine have spiced up their already sizzling menu with heat of a local variety. Earlier this month, daily Mexican specialties made an appearance alongside traditional Thai favorites.
“We have always infused our Thai preparations with local ingredients,” says Brendon Leach, co-owner and co-creator of Mezzanine’s contemporary property. “Now we’re putting our spin on Mexican recipes using the same native flavors that have helped make our Thai dishes dynamic.”
Characteristic of Mezzanine’s distinctive style, there is nothing typical about its Mexican specialties. Dishes such as Camarones Diablo (whole, peeled sautéed shrimp with roast tomatoes, garlic, fresh cilantro and guajillo chile) get an authentic boost from the guajillo pepper– one of the most commonly grown chiles in Mexico. The dish is then served over a bed of tender white rice and topped with a flavorful white wine-and-olive oil pan sauté.
Other inspired dishes include:
•Pechuga con Espinacas en Salsa de Chipotle: Tender-grilled chicken breast is stuffed with a mild filling of fresh spinach and Gouda cheese, and enlivened with a smoky chipotle-citrus cream sauce. The meal is then plated with white rice and grilled vegetables.
•Pato en Pipian de Melon: Crispy oven-roasted duck breast gets its signature stamp of creativity with an exotic blend of melon, tomato and mixed-vegetables, which are pureed, then married with ancho chile-and-cumin flavored chicken broth. The result? Mildly sweet & delightfully refreshing.
•Chile Relleno De Camarones: Fire-roasted poblano chiles are stuffed with spicy, garlic-sautéed shrimp, Gouda cheese and crunchy peanuts for texture, then flash-fried to perfection. The peppers are then drizzled with a tangy, laurel-flavored tomato sauce and served with white rice.
Mezzanine’s restaurant is open daily from 8 am serving Thai dishes, hearty all-day breakfast and a roster of daily Mexican specials for lunch and dinner. Dine beneath enormous billowing sails on the outdoor stone terrace while taking in stunning views of the Caribbean, or place your order under the gaze of a serene Buddha in the indoor dining room. Daily happy hour with ‘2 for 1’ margaritas is from 1 to 4 p.m. And when the sun sets the Mezzanine’s intimate atmosphere makes it the only place to be in Tulum.
Mezzanine is an intimate boutique hotel that embodies clean, contemporary design, cutting-edge cool and rustic elegance with a hip live DJ lounge and pan-Asian restaurant featuring café style beach fare and authentic Thai cuisine. Mezzanine brings a Euro-chic vibe to quiet Tulum offering cool beats and hot fiestas on the beach with local and guest DJs, a retro lounge serving crisp cocktails, and four minimalist suites on a sweeping stone terrace overlooking the Caribbean Sea along Mexico’s Mayan Riviera.
Contact: Mexican Pacific Marketing
Tel: (949) 340-2602 (US) / +52 (314) 335-3207 (MX)
Mezzanine restaurant | bar | hotel
Reservations: +52 (984) 804-1452