Comal, the restaurant at Chileno Bay Resort in Los Cabos, has a sweeping view of the Sea of Cortez. And, while it’s easy to be enamored with crashing waves, it’s the wafting movement of aroma from the kitchen that really grabs the attention.
In particular, Executive Chef Yvan Mucharraz brings not only passion to the kitchen, but it’s also his commitment to cuisine that rivals the spectacle of the coastline. After all, he once was Chef de Partie at the three Michelin-starred French Laundry in Napa Valley. This award-winning chef’s salsa recipes baffle the mind with colors and textures ranging from bright yellow to black.
The vibrance of color adds to the experience and each salsa has its own story. From left: Aji Amarillo, Black Habanero, Morita. Photo Adam ZoblotskyChef Yvan Mucharraz is Executive Chef at Chileno Bay Resort in Los Cabos. In 2010, Mucharraz was appointed Chef de Partie at the three Michelin-starred French Laundry in Napa Valley. During his time at French Laundry, he contributed to the popular tasting menu and signature dishes. Photo Adam ZoblotskyThe comapeño pepper is a rare and wild pepper usually found in high elevations of Veracruz. It has a coffee-like flavor which pairs well with seafood and vegetables. Photo Adam Zoblotsky
