Translating to "tomato" in Spanish, Xitomates is much more than a word defining that iconic fruit often referred to as a vegetable. In his second edition of Mexico eateries, Chef Luis Fitch has unveiled Los Xitomates Restaurant that reflects the origin of this Aztec fruit that's lauded as one of Mexico's greatest contributions to global gastronomy.
Chef Fitch originally turned heads with his Los Xitomates restaurant in Puerto Vallarta that debuted in the early 2000s. Post-globetrotting to expand his culinary horizons, the chef expanded opportunities to savor his "Alta Cocina Mexicana" (high Mexican cuisine) to those visiting Punta de Mita just north of Puerto Vallarta in Riviera Nayarit.
"The location of the new Los Xitomates lives and breathes what Punta de Mita offers the world," says Chef Fitch. "The oxygen from the jungle fuels our ecosystem, and being here is a real Mexico experience."
He adds, "Our approach for this venue was to immerse our guests in an authentic natural landscape while striking a balance with an upscale sophisticated setting." As Chef Fitch describes it, his signature Alta Cocina Mexicana strikes a balance between the "untamed and the cultivated, the old and the new."
Beyond simply saluting Mexico's pre-Colombian roots, Alta Cocina Mexicana fare takes a more global approach. "The ancient Aztecs knew how to combine spices and ingredients," says Fitch.
"So I've taken the best of what they've done and combine it in a new way incorporating aspects of the Colonial period influence up to today's Mediterranean, Continental, Caribbean and Asian cuisine trends. Good, modern cuisine doesn't need to be fancy. But when a guest asks what is in a dish and it's a combination they would never expect, that's modern."
He notes that Los Xitomates strives to salute the past as it pushes the boundaries of what Mexican cooking can be - all while respecting the ingredients. Patrons should count on organic local produce, daily fresh-caught seafood and meats naturally raised in Northern Mexico. The menu also caters to those preferring meat-free, vegetarian, dairy-free, vegan and gluten-free options.
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Even the drive to the 60-seat restaurant is an adventure as it meanders through the region's lower jungle that brims with papaya trees, wild banana, soursop and hibiscus. "This location lives and breathes what Punta de Mita offers to the world," Chef Fitch says. "The oxygen from the jungle fuels our ecosystem, and being here is real experience. This is Mexico."
At the top of the road, guests slide into a palapa-roofed Pacific villa with large wooden doors that "open to the soul of the space. Our views of the Bay and Puerto Vallarta in the distance are one of the reasons I chose this location," says Chef Fitch. "But I love the coziness of the jungle. You feel that there is nothing else around you. It's just you, your friends and our food."
A sample menu includes such specialties as:
Starters
- Duck Confit Tacos with Mexicali Style Soy-Chili Sauce
- Charbroiled Rubbed Pacific Octopus with Three Chili Sauces
- Corn-Field Broth with Zucchini Blossom (Vegan)
Mains
- Oaxaca Pasilla Chili-Rubbed Mexican Prawns
- Citrus and Chili Butter Pacific-Caught Red Snapper over Green Chickpeas
- Heart of Organic, Mexican Grass-Fed Beef Tenderloin with Chipotle Chilis
- Organic Chicken Breast Stuffed with Acelgas and Cotija Cheese Sauce
- Stuffed Chili with Colache Ratatouille (Vegan)
For more information and reservations, visit the Los Xitomates website.
Chef's Recipe
Chef Fitch has been kind enough to share with TravelPulse his Fresh Black Mussels in Chilpachole Broth recipe.
Ingredients
- 30 black mussels
- 1 clove of garlic
- 1oz of celery cut in julienne
- 1 oz of carrot cut in julienne
- 1 oz of white onion cut in julienne
- 5 fl oz of fish stock
- 2 oz of Chile guajillo paste
- 1 drizzle of good olive oil
Preparation
- Place oil and garlic in wok at medium heat. Gently sautee carrots, celery and onion.
- After adding mussels, immediately pour in fish stock and guajillo paste.
- Cook for three minutes.
- Add salt, black pepper and lime at the table.
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