Magic in Mexico
We walked around paradise with an off duty Chef Paco to tell us a bit more about his new venture and opening weekend.
What was the highlight of the opening weekend for you?
Chef Francisco 'Paco' Ruano - A highlight of the opening week definitely was seeing the joy of our entire team vibing together, putting in all the incredible effort that it took to make it all possible.
What’s your favorite ingredient?
My favorite ingredient is sour orange; I love it because it's something we have a lot of in Guadalajara.
How do you source your ingredients?
Wherever we go with our food, we contact as many local producers as we can. We don’t have any issues finding the best, even in Mexico – Baja California, Durango, etc.
What makes your partnership with The Riviera Maya EDITION at Kanai special?
I feel very flattered and fortunate to be involved in this project and to have the opportunity to collaborate with other amazing Latin American chefs, like Thomas Bermudez. Riviera Maya is also very close to my heart, so that makes this opportunity even more special.
Would you say you have a signature dish?
I would say that our signature dish at KI’IS is the stuffed pumpkin with macadamia nut ricotta - it's something that gets stuck in your mind and reflects a lot about my style of cooking and the local culture.
How would you describe your culinary philosophy and style?
I would describe my culinary philosophy as dealing with simple things and trying to make them perfect. Not overcomplicating, but showing that we are focused on what we do – something understandable and universal in terms of flavor and presentation.
How does your food tell your story?
My food tells my story in the way that I try to cook a reflection of my life. So, my menu is always changing. Sometimes, you'll see references from other cuisines. If I travel, I try to get as much inspiration as I can from the meals during that trip. You can tell by the food in the next season what it looks like.
What advice do you have for aspiring Mexican chefs looking to make their mark in the culinary world?
The advice I have is to create something that allows them to be themselves and rise with their own self. We're looking for hard challenges; we never take the easy way. So, in the long term, always, always, always challenge yourself.
What would be your last meal?
Quesadilla with avocado – very simple.
Your recipe to a great life.
My recipe for a great life is a kind of tricky question, but I would say that it is to focus on the joys of life, try to be present, and be grateful for little things.
- Check out Mexico's newest playground below. All images in slideshow supplied by EDITION.
