Grand Velas Resorts gives ‘foodies’ something to write home about

Foodies looking for a sunny all-inclusive vacation destination during the cold months are in for a treat at any one of four Velas Resorts in Mexico.

Cocina de Autor restaurant in Grand Velas Riviera Maya. Photo credits: Grand Velas Resorts.

Cocina de Autor restaurant in Grand Velas Riviera Maya. Photo credits: Grand Velas Resorts.

Grand Velas Riviera Maya is the only family-friendly all-inclusive resort in the Mexican Caribbean to be awarded a Five Diamond rating by the AAA. It doesn’t stop there. Each resort offers a meal plan worth drooling over. I mean it, look at the websites, you’ll drool.

Photo credits: Sheri Landry

Our second course (following a refreshing Limonada de pepino cocktail) was Foie Afrutado topped with cotton candy. To eat, we mashed the cotton candy in and the dish revealed foie gras wrapped in lettuce with a dressing, grapes, pine nuts and some other surprises. Paired with Raventos i Blanc L’Hereu Brut Metode Tradicional from Barcelona.

I had the pleasure of attending an event hosted by Grand Velas Resorts last night at Rostizado here in Edmonton. Featuring Chef Xavier Perez Stone from Cocina de Autor we were delighted with a stunning menu. And it’s no surprise, with a dossier of awards himself ranging from Mexico’s Chef of the Year in 2011-2012 to winning Canada’s Iron Chef competition in 2014, I knew I was in for a treat of epic proportions.

Photo credits: Sheri Landry

The third course, La langosta Negra was a combination of flavours that complimented each other really well. With lobster, black corn, rolled cucumber, tomatillos, radish and a truffle puree, the dish was light and fresh. Paired with Bartier Bros Semillon from the Okanagan.

It is rare to stay at an all-inclusive resort that boasts such amazing cuisine choices, and for those who really love food, if my evening is any indication, you won’t be disappointed.

Photo credits: Sheri Landry

Fourth course: El mar en verde monocromático. This was a delicious, light seafood dish with three different Mexican sauces, two of which came in a bubble form. Paired with Maycas del Limari Pinot Noir Reserva Especial from Limari Valley Chile.

Photo credits: Sheri Landry

Our fifth course (La frutabilidad del vendao) was a tender venison dish served with juicy berries and beets. The ground hazelnut topping was the perfect topping for this robust meal. Paired with Colome Tannat Especial from Salta, Argentina.

While some of the restaurants have a starting age limit, there are plenty of delicious cuisine options for families with younger children. Alternatively, you can take advantage of their 24-hour suite service and order a selection of food to your room for staying in and dining in your spacious suite.

Photo credits: Sheri Landry

The sixth course was what blew my mind. The Sopa de coco y pan de leche was a cold-served coconut soup and pineapple ice. This meal took my love of coconut to a completely different level. It was refreshing and absolutely beyond compare to anything I had had before. Paired with Icewine Erasmo Late Harvest Torontel from Maule Valley Chile.

With three resorts in and near Puerto Vallarta and one a stones throw from Playa del Carmen, you have a lot to chose from. The Grand Velas Riveira Maya and Riviera Nayarit are both family-friendly while Casa Velas and Velas Vallarta are adults only.

Photo credits: Sheri Landry

Our last course of the evening was a chocolate, olive oil truffle and banana mole (Choco parece plata No es). This dessert held it’s own among the delicious meals we had during our evening. Paired with Alvear Solera 1927 Pedro Ximenez, Spain.

For more information you can visit the Grand Velas Riviera Maya website. All other websites can be accessed from a drop down menu on this page at the bottom right side under ‘Visit Our Hotels’.

Photo credits: Sheri Landry

Chef Xavier Perez Stone (second in from right) with the Rostizado team.

I would like to thank Grand Velas Resorts, Chef Xavier Perez Stone, and all of the staff at Rostizado for a wonderful event.

Sheri Landry
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.
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