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Special Curated Chef’s Table Experiences at the Culinary Center Will Feature
Cuisine Inspired by Mexico’s Most Iconic Dishes

CANCUN, QUINTANA ROO - June 2016 - The Ritz-Carlton, Cancun proudly announces a new sophisticated and fresh culinary experience that will give travelers the opportunity to taste their way through Mexico, all from the comfort of the resort’s well-equipped Culinary Center.

“The Chef’s Table, Flavors of Mexico” dinners will showcase the Culinary Center’s Chef Ryan Manning’s modern and distinctive interpretation of many of Mexico’s most emblematic dishes, with menus based on his travels throughout the country.  The Culinary Center, a fully equipped kitchen with stunning ocean views, accommodates intimate groups of up to 14 guests.

"This idea grew out of my visit to the stunning city food markets of Mexico, which inspired me to create the menu we currently offer," said Manning, Chef of The Culinary Center at The Ritz-Carlton, Cancun. “Mexico is impressively rich in its gastronomy, and to be able to travel to each of its states is an adventure that will allow me to see firsthand the story behind each dish and each ingredient. In turn, this will let me convey the essence of Mexican culinary traditions to our guests and visitors through unique replicas with my own twist.”

After his recent trip to Mexico City, Chef Manning was inspired to take three classic street foods and put his own spin on them. After savoring tacos al pastor, chicharrones (fried pork skins), and corn esquites (corn mixed with mayonnaise, chili, cheese and lime juice) during his trip, he was inspired to create what he calls “Esquites Bisque” for The Chef’s Table Flavors of Mexico experience at The Culinary Center.   The soup uses pastor-style pork as its base, includes chicharrones for a crispy texture element, and finishes with mayonnaise. “The intention is to respect the classics, but treat them in a different way, as seen through the lens of my culinary experience and excitement,” said Manning.

Other current Culinary Center menu items include authentic dishes from Mexico City such as Tlacoyos and tepache and converted chef creations as "Esquites and shepherd" which is a shepherd bisque with meat, Cotija cheese, chicharrones, and chili powder.

Chef Manning is also planning culinary-inspiration visits to Veracruz, Puebla and Oaxaca. These visits are set to spark inspiration for the Culinary Center menus for the remainder of the year.

Within the Culinary Center, guests can also find other activities such as traditional cooking classes, Mexican or Italian style cooking classes for children and parents, and magical flavors of Yucatan, where the chef prepares a special lunch or dinner menu emphasizing the peculiar Yucatecan cuisine, ingredients and history.