When Dorado Beach, a Ritz-Carlton Reserve, debuts as the first Reserve in the Americas on December 12, 2012, it will also usher in a groundbreaking level of culinary excellence with Mi Casa by José Andrés. Heralded by one of the world’s most highly acclaimed chefs and inspired by the resort’s legendary location, Mi Casa will provide discerning travelers with a new gourmet dining experience suitable for the Caribbean’s premier luxury retreat.
“Dorado Beach’s rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories,” said José Andrés. Mi Casa will celebrate the many influences of Puerto Rico’s delectable gastronomy with a touch of Spanish influence. The menu is inspired by indigenous recipes, the highest quality of local ingredients, and the exquisite wonderful flavors of the Caribbean, offering guests an unmatched culinary experience, just steps away from the ocean. Andrés adds, “Puerto Rico is the perfect meeting place between Spain, the country I come from and America the country where I now belong. The meeting point of two worlds where magic can happen.”
Inspired by the island’s diverse culinary landscape, guests are treated to an artfully crafted menu of locally-caught seafood and avant-garde dishes. Small plates and featured meals focus on farm-fresh ingredients, flavorful unions and a novel signature style, beginning with a selection of antojitos and tapas of Puerto Rican and Spanish origin, including oysters piña colada; delectable guava with iberico ham; and delicate cones of local goat cheese and green papaya. Featured plates highlight redefined yet tantalizing classics, such as delicious cod cooked island-style with hazelnuts inspired by Puerto Rico’s first cookbook El Cocinero Puertorriqueño; lecón de guavate, a savory interpretation on the region’s traditional dish; and the asopao de langosta, a classic soupy rice with lobster. Decadent desserts honoring the native fruits and flavors will include classics, such as Puerto Rican tembleque and a modern take on tierritas.
Photo credit: Jason Varney