Guillermo Gomez was recently named executive chef at Esperanza, an Auberge Resort in Cabo San Lucas. Gomez oversees the culinary direction of the resort’s six restaurants, including the acclaimed Cocina del Mar and new Pesca, as well as developing all the seasonal menus at Esperanza with a special emphasis on Baja’s local produce and purveyors.
Always looking for authentic cooking classes when I travel, we met Guillermo during dinner as we awaited Hurricane Newton. Inquiring on the preparation of a certain dish, he left the kitchen to visit our table and discuss the ingredients. Once he revealed he was from Cordoba, Argentina, we shared our exciting Argentine travel tales and favorite Francis Mallmann restaurants (Mallmann is the Thomas Keller of Argentina). Guillermo began cooking when he was 12, when his mother and grandfather taught him the fine Argentine art of asado – specifically cooking over a flame or on a grill.
Gomez’s cuisine is reflective of his international experience in destinations including Argentina, Spain, France, Italy, Uruguay, Mexico and the U.S.
Our afternoon class with Guillermo took place in the Cocina Del Mar bar, overlooking the Sea of Cortez…divine setting! Known for it’s exquisite variety of fresh fish, it was appropriate to begin with ceviche. Culture,culinary traditions and geographic ingredients, the perfect combination! Best to be accompanied with an icy Margarita!
We made a few dishes besides ceviche and guacamole – recipes below.
- 3 ripe avocados
- 1 lime (juice)
- 2 tbsp. chopped fresh cilantro
- 1 romaine tomato, cubed without seeds
- 1 tbsp. chopped onion
- Serrano or jalapeño chili to taste, chopped without seeds (optional)
- Salt & pepper to taste
Method: Avocados must be soft when squeezed gently. Cut avocados in half, cutting around the large, smooth pit. Separate the avocado halves and remove the pit. Scoop out the avocado meat from the skins. Use a whisk or a fork to mash the avocados until smooth. Add the rest of the ingredients, mix very well and add salt and pepper to taste. Enjoy traditional guacamole with crispy warm corn tortillas “totopos”
or for topping your fajitas.
Guillermo is entertaining and extremely friendly and very patient in sharing each recipe presentation, we didn’t feel rushed or intimidated by the class – he is so well traveled, it’s easy to chat with him and share travel experiences; clearly, his vast globe trotting has influenced his cuisine. Also, he was very patient when I wasn’t satisfied with my photos on a somewhat misty afternoon and needed extra shots!
Highly recommend culinary classes with Guillermo at Esperanza, an Auberge Resort.