Executive Chef and A&B Manager Juan Luis Rúelas Almazán of Casa Velas en Puerto Vallarta, Jalisco, Mexico graciously shares his culinary vision and a delicious taste of the restaurant with his recipes for Watermelon, Arugula, Feta Cheese, Mandarin Salad with Cassis Vinaigrette, and Snapper and Langoustine Adobo Pibil Style. Bon Appetit!
We had the opportunity to meet Chef Juan Luis during a trip to Puerto Vallarta in late April 2014 when we took a Sensorial Workshop and Tequila Tasting with culinary pairings at Casa Velas, in their beautiful botanical garden.
Chef Juan Luis Rúelas Almazán
For Chef Juan Luis, his passion for cooking comes from his family, which led him to his chosen profession more than 16 years ago. He is originally from the Center of Puerto Vallarta, a famous tourist area known for its grand gastronomy.
For him, the kitchen is a work of art where the passion and the artist’s personality and mood are reflected in his new creations. His profession as a chef has provided him with the opportunity to travel throughout Mexico. He received a culinary diploma in 2004, in recognition of the Abastur contest in Mexico City, and he has participated in two gastronomic festivals in Puerto Vallarta.
Chef Juan Luis Rúelas Almazán and Sous Chef
Food Pairing at Tequila Tasting
|
Luxury Experience
|
Who has inspired you throughout your career?
|
|
Chef Juan Luis
|
My passion and what I do day to day inspire and motivate me to do new things, like my father, who is also a chef.
|
|
Luxury Experience
|
What is your favorite ingredient?
|
|
Chef Juan Luis
|
I like Asian products and mixing elements of Thai and Indian cuisine and merging them with the flavors of Mexico to create a fusion cuisine,"Mexican-Asian."
|
|
Luxury Experience
|
When not working in the restaurant, what do you like to do in your free time?
|
|
Chef Juan Luis
|
I spend time with my family, and for that little time, the food is jealous, but quality time spent with my family is always best.
|
|
Luxury Experience
|
Have you worked outside of Puerto Vallarta?
|
|
Chef Juan Luis
|
Yes, I have had the good fortune to work in Los Cabos, Baja California, Acapulco Guerrero, Mazatlan, Sinaloa, and Vera Cruz which was very interesting, as the Spanish influenced local cuisine of Puerto Vallarta is very particular.
|
Executive Chef and A&B Manager Juan Luis Rúelas Almazan graciously shares a delicious taste of the restaurant with his recipes for Watermelon, Arugula, Feta Cheese, Mandarin Salad with Cassis Vinaigrette, and Snapper and Langoustine Adobo Pibil Style until you can visit Puerto Vallarta. Bon Appetit!
Executive Chef Juan Luis Rúelas Almazán
Casa Velas en Puerto Vallarta, Jalisco, Mexico
The Menu
Watermelon, Arugula, Feta Cheese, Mandarin Salad with Cassis Vinaigrette
Snapper and Langoustine Adobo Pibil Style
The Recipes
Watermelon, Arugula, Feta Cheese, Mandarin Salad with Cassis Vinaigrette
Ingredients:
|
200
|
Grams (7 oz)
|
Watermelon, cut into rectangles
|
|
10
|
Grams (0.35 oz)
|
Arugula
|
|
80
|
Grams (2.82 oz)
|
Mandarin Orange Segments
|
|
1
|
Ounce
|
Blackcurrent Pulp
|
|
3
|
Ounces
|
Olive Oil
|
|
5
|
Grams (0.18)
|
Dijon Mustard
|
|
2
|
Grams (pinch)
|
Salt
|
|
2
|
Grams (pinch)
|
Black Pepper
|
|
Feta Cheese, crumbled
|
Method for the Cassis Vinaigrette: In a small bowl, mix the blackcurrent pulp, olive oil, Dijon mustard, salt, and pepper with a whisk until incorporated.
Salad Assembly: Place the rectangular pieces of watermelon in the center of the plate. Mix the arugula and a little feta cheese with a little vinaigrette. Create a tower on top of the watermelon pieces alternating arugula and mandarin segments. Finish with a little more vinaigrette.
Snapper and Langoustine Adobo Pibil Style
Ingredients:
|
500
|
Grams (1 lb)
|
Snapper
|
|
1
|
Langoustine
|
|
|
150
|
Grams (5.29 oz)
|
Achiote Powder (also called Annotto)
|
|
1
|
Orange
|
|
|
20
|
Grams (0.7 oz)
|
Salt
|
|
10
|
Grams (0.35 oz)
|
Black Pepper
|
|
50
|
Grams (1.76 oz)
|
Jalapeño
|
|
10
|
Ounces
|
White Vinegar
|
|
10
|
Ounces
|
Olive Oil
|
|
120
|
Grams (4.23 oz)
|
Pineapple, sliced
|
|
5
|
Grams (0.18)
|
Fresh Rosemary, sprig
|
Method for Adobo: Place the following ingredients in a blender, achiote, salt, pepper, jalapeno, white vinegar, and blend. Slowly add the olive oil to make a thick dressing.
Chef Juan Luis Prepping
Assembly: Marinate the snapper and langoustine in the prepared achiote mixture, place in a 4-inch (10-cm ring mold) on a baking pan, and bake in a 350◦ F (180◦ C) oven for 12 minutes. Remove from the ring mold, and position on a piece of grilled pineapple, and garnish with a sprig of rosemary.
Read about the Sensorial Workshop and Tequila Tasting at Casa Velas in the Destinations section.
Casa Velas
Casas Velas is a luxury all-inclusive boutique hotel for adults only.
Casas Velas
Calle Pelícanos 311
Fracc. Marina Vallarta
48354 Puerto Vallarta, Jalisco
Mexico
Reservations: +1-877-418-3011
From Mexico: +01-800-837-3982
Other Parts: +52- 322-226-8670
Email: reservations@velasresorts.com
Website: www.HotelCasaVelas.com
Facebook: www.Facebook.com/CasasVelasHotel
Please read other articles on Puerto Vallarta, Mexico in the Hotels and Resorts, Restaurants, Spas, Chefs’ Recipes, Adventures, and Gastronomy sections.
For information on visiting PuertoVallarta, please visit the website: www.VisitPuertoVallarta.com
Follow Puerto Vallarta, Mexico on Facebook: www.Facebook.com/PuertoVallarta
Follow Casa Velas on Facebook: www.Facebook.com/CasasVelasHotel
Follow Luxury Experience on Facebook: www.Facebook.com/LuxuryExperience
