{"id":116476,"date":"2016-08-11T18:35:24","date_gmt":"2016-08-11T18:35:24","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=116476"},"modified":"2017-11-06T14:20:24","modified_gmt":"2017-11-06T19:20:24","slug":"zarandeado-traditional-mexican-food-zanaya","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/zarandeado-traditional-mexican-food-zanaya\/","title":{"rendered":"The Art of <i>Zarandeado<\/i>: A Mexican Tradition"},"content":{"rendered":"<div id=\"body_block_1\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>For Chef Tonatiuh Cuevas, it was a simple family dinner on the beach in Nayarit, Mexico, that ignited his desire not only to cook, but to create true culinary experiences. \u201cOne of my most vivid memories is when I tasted for the first time the zarandeado fish under a palapa on the sandy beach,\u201d he says. \u201cThe smell of the burning wood and the freshness of the sea bass got stuck in my heart.\u201d<\/p>\n<p>At <a href=\"http:\/\/www.fourseasons.com\/mexico\/dining\/restaurants\/ZANAYA\/\">ZANAYA<\/a>, the newest restaurant at <a href=\"http:\/\/www.fourseasons.com\/mexico\/\">Four Seasons Hotel Mexico City<\/a>, Cuevas crafts authentic Mexican Pacific cuisine to share such memories with locals and guests from all over the world.<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_2\" class=\"body-block video-container body-block-video container large-body-media\">\n<div class=\"fs-video\">\n<div class=\"fs-video-container\">\n<div class=\"embed-responsive embed-responsive-16by9\">\n                    <!-- Embed --><br \/>\n                    <iframe loading=\"lazy\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/I3mhTp6PXXM?feature=oembed\" frameborder=\"0\" gesture=\"media\" allowfullscreen><\/iframe>                    <!-- \/Embed -->\n                <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<div id=\"body_block_3\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<h2><strong>The menu&#8217;s star dish<\/strong><\/h2>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_4\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-ShrimpDish-970x540.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br \/>\n        <img decoding=\"async\"   src=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-ShrimpDish-970x540.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Zanaya Tecuala Shrimps\" srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-ShrimpDish-970x540.jpg 970w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-ShrimpDish-970x540-300x169.jpg 300w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-ShrimpDish-970x540-768x432.jpg 768w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-ShrimpDish-970x540-368x207.jpg 368w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/>    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">Indulge in fresh seafood at ZANAYA with such delicacies as Tecuala Shrimps, which are cooked with butter and Cora chilli.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<ul class=\"element-share\">\n<li><a href=\"https:\/\/www.facebook.com\/dialog\/feed?app_id=998607926923032&#038;display=popup&#038;redirect_uri=http%3A%2F%2Fmagazine.fourseasons.com%2Fclose.html&#038;link=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;picture=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F08%2Fzanaya-ShrimpDish-970x540.jpg\" target=\"_blank\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php\" target=\"_blank\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;media=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F08%2Fzanaya-ShrimpDish-970x540.jpg\" target=\"_blank\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<\/div>\n<section id=\"body_block_5_ad\" class=\"section-ad-unit\">\n<div id='fs_magazine_300x250_secondary' style=\"width:300px;margin:auto;\">\n            <script type='text\/javascript'>\n                googletag.cmd.push(function() {\n                    googletag.display('fs_magazine_300x250_secondary');\n                });\n            <\/script>\n        <\/div>\n<\/section>\n<div id=\"body_block_6\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>From ceviche to <em>aguachile<\/em>, each plate is prepared fresh with a \u201crod to fork\u201d approach, showcasing quality ingredients from the Nayarit coast. Though all the dishes encapsulate authentic flavours of the region, the restaurant\u2019s signature item is one that every visitor must try: Pescado Zarandeado, the dish that started it all.<\/p>\n<p>\u201cThe fish is brought in fresh from San Blas, and it\u2019s prepared over a [wood-fired brick oven], marinating slowly as it absorbs a wonderful wood flavour,\u201d says ZANAYA General Manager Jos\u00e9 Adames.<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_7\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-zarandeadofish-970x540.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br \/>\n        <img decoding=\"async\"   src=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-zarandeadofish-970x540.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Zanaya Zarandeado Fish\" srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-zarandeadofish-970x540.jpg 970w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-zarandeadofish-970x540-300x169.jpg 300w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-zarandeadofish-970x540-768x432.jpg 768w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-zarandeadofish-970x540-368x207.jpg 368w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/>    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">ZANAYA\u2019s signature dish, Pescado Zarandeado, is marinated in a dried chile paste or lemon and beer.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<ul class=\"element-share\">\n<li><a href=\"https:\/\/www.facebook.com\/dialog\/feed?app_id=998607926923032&#038;display=popup&#038;redirect_uri=http%3A%2F%2Fmagazine.fourseasons.com%2Fclose.html&#038;link=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;picture=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F08%2Fzanaya-zarandeadofish-970x540.jpg\" target=\"_blank\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php\" target=\"_blank\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;media=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F08%2Fzanaya-zarandeadofish-970x540.jpg\" target=\"_blank\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<\/div>\n<div id=\"body_block_8\" class=\"body-block text-block body-block-article-content-block quote-below\">\n<div class=\"entry\">\n<p>A 500-year-old method for grilling fish, zarandeado originated in Nayarit, a Mexican state on the western coast with a reputation for rich, diverse cuisine. For a zarandeado dish, the fish is often split in half from head to tail before it\u2019s grilled over hot coals in a wood-fired oven.<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_9\" class=\"body-block pull-quote body-block-tweetable-quote\">\n<p>\u201cThe Zarandeado-style sea bass is our signature dish. I don\u2019t think there is any other dish that could better represent ZANAYA Restaurant.\u201d                            <span class=\"attribution\"> \u2013 Chef Tonatiuh Cuevas<\/span>\n                    <\/p>\n<\/p><\/div>\n<div id=\"body_block_10\" class=\"body-block text-block body-block-article-content-block quote-below\">\n<div class=\"entry\">\n<p>Cuevas explains how he and others brought this traditional style of cooking to life at ZANAYA: \u201cIn order to maintain the authenticity, we built a traditional fire pit area that replicates the wooden oven cooking technique of the zarandeado\u2019s original cooking style,\u201d he says. \u201cThe method seems very straightforward \u2013 however, there are many details that need to be considered in order for them to work harmoniously.\u201d<\/p>\n<h2><strong>Bringing Nayarit heritage to Mexico City<\/strong><\/h2>\n<p>Cuevas has a passion for cooking, and he\u2019s on a mission to create food that embodies Mexican heritage and makes a memorable experience for anyone who tastes it. \u201cThat is what it is all about in this kitchen: to create authentic moments where the food is the star,\u201d he says.<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_11\" class=\"body-block pull-quote body-block-tweetable-quote quote-below\">\n<p>We want to deliver a true local experience to our guests that will be taken back with them to their countries of origin, and will translate into a great feeling towards Mexico.                            <span class=\"attribution\"> \u2013 Chef Tonatiuh Cuevas<\/span>\n                    <\/p>\n<\/p><\/div>\n<div id=\"body_block_12\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>In the plans for ZANAYA, the emphasis was on bringing tradition, culture and authenticity to the forefront \u2013 while taking a special place among the diverse dining options in Mexico City.<\/p>\n<p>\u201cFrom the places where we buy our products, the decoration, our inspiration, our cooking processes, our cooks and chefs \u2013 everything and everybody makes ZANAYA unique,\u201d Cuevas says proudly. \u201cThe fact that we bring the ingredients and techniques to the city from an area that guarantees a high-quality product while honouring tradition is paramount to us.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_13\" class=\"body-block body-block-single-image large-body-media\">\n<div class=\"fs-image\">\n<div class=\"fs-image-container\">\n                <picture class=\"article-title-image\">\n        <!--[if IE 9]><video style=\"display: none;\"><![endif]--><source srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-grilling-fish-970x540.jpg\" media=\"(min-width: 992px)\"><!--[if IE 9]><\/video><![endif]--><br \/>\n        <img decoding=\"async\"   src=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-grilling-fish-970x540.jpg\" class=\"attachment-mobile_large size-mobile_large\" alt=\"Zanaya Grilling Fish\" srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-grilling-fish-970x540.jpg 970w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-grilling-fish-970x540-300x169.jpg 300w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-grilling-fish-970x540-768x432.jpg 768w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/08\/zanaya-grilling-fish-970x540-368x207.jpg 368w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/>    <\/picture>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p class=\"image-block-caption image-caption\">At ZANAYA, fish is grilled over hot coals in a traditional wood oven, giving the dish a fresh, smoked flavour, while retaining the recipe\u2019s 500-year-old cooking tradition.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<ul class=\"element-share\">\n<li><a href=\"https:\/\/www.facebook.com\/dialog\/feed?app_id=998607926923032&#038;display=popup&#038;redirect_uri=http%3A%2F%2Fmagazine.fourseasons.com%2Fclose.html&#038;link=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;picture=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F08%2Fzanaya-grilling-fish-970x540.jpg\" target=\"_blank\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php\" target=\"_blank\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fwp-admin%2Fpost.php&#038;media=https%3A%2F%2Fdjdo2py1q6zlg.cloudfront.net%2Fmagazine%2Fwp-content%2Fuploads%2F2016%2F08%2Fzanaya-grilling-fish-970x540.jpg\" target=\"_blank\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<\/div>\n<div id=\"body_block_14\" class=\"body-block text-block body-block-article-content-block quote-below\">\n<div class=\"entry\">\n<p>General Manager Jos\u00e9 Adames wanted to bring that kind of energy and authenticity to the kitchen at the new restaurant at\u00a0Four Seasons Hotel Mexico City, and having Cuevas on staff was key.<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_15\" class=\"body-block pull-quote body-block-tweetable-quote\">\n<p>Cuevas is able to tell the story about his food from its origin and transmit that love to his team and to our clients.                            <span class=\"attribution\"> \u2013 Jos\u00e9 Adames, General Manager<\/span>\n                    <\/p>\n<\/p><\/div>\n<div id=\"body_block_16\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>\u201c[Cuevas] is from the Nayarit region originally,\u201d he says. \u201cHe had a passion about food when I spoke to him.\u00a0He understood the importance of local ingredients and the origin of the dishes he has created today for ZANAYA.\u201d<\/p>\n<p>Asked to describe in a single word what Mexican cuisine means to him, Cuevas demonstrates his vision for marrying food and heritage. \u201cCulture,\u201d he says. \u201cBecause it\u2019s the sum of all the factors that define a cuisine: its local products, its geography, its heritage.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"body_block_17\" class=\"body-block large-body-media body-block-cta-large-body text-class\">\n<div class=\"large-body-cta-container\">\n<div class=\"section-head\">\n<h2 class=\"section-title\">Your Journey Begins Here<\/h2>\n<p>Start planning your getaway to Mexico.<\/p>\n<\/p><\/div>\n<picture class=\"cta-image\"><source srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-MEX-970x369.jpeg\" media=\"(min-width: 768px)\"><img loading=\"lazy\" decoding=\"async\" width=\"970\" height=\"369\" src=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-MEX-970x369.jpeg\" class=\"\" alt=\"\" srcset=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-MEX-970x369.jpeg 970w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-MEX-300x114.jpeg 300w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-MEX-768x292.jpeg 768w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-MEX-1024x389.jpeg 1024w, https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2016\/07\/property-feature-image-MEX.jpeg 1280w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/>                <\/picture>\n<div class=\"cta-selector-container\">\n<div class=\"wrapper\">\n<div class=\"cta-selector dropdown\">\n                            <button class=\"btn 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updated the property image accordingly\n                $(\"#body_block_17 .dropdown-menu li a\").click(function(e) {\n                    \/\/ prevent default behaviors\n                    e.preventDefault();<\/p>\n<p>                    \/\/ change backrgound image\n                    var propertyImage = $(this).data('image');\n                    var container = $(this).closest('.large-body-cta-container');\n                    container.find('picture.cta-image source').attr('srcset', propertyImage);\n                    container.find('picture.cta-image img').attr('src', propertyImage);<\/p>\n<p>                    var propertyShortTitle = $(this).text();<\/p>\n<p>                    \/\/ swap out the image\n                    $(\"#body_block_17 .btn:first-child\").text(propertyShortTitle).append('<span class=\"icon-chevron-down\"><\/span>');\n                    $(\"#body_block_17 .btn:first-child\").val(propertyShortTitle);\n                    $('#body_block_17 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restaurant.<\/p>\n","protected":false},"author":29,"featured_media":116484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[1043,234],"tags":[443,539,1051,816],"class_list":["post-116476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-taste","tag-culinary-tradition","tag-four-seasons-chefs","tag-gourmet","tag-recipes","destination-four-seasons-hotel-mexico"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Art of Zarandeado: A Mexican Food Tradition<\/title>\n<meta name=\"description\" content=\"Chef Tonatiuh Cuevas of ZANAYA restaurant emphasizes tradition, culture and authenticity through his signature zarandeado cooking style.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fourseasons.com\/magazine\/taste\/zarandeado-traditional-mexican-food-zanaya\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Art of Zarandeado: A Mexican Food Tradition\" \/>\n<meta property=\"og:description\" content=\"Chef Tonatiuh Cuevas of ZANAYA restaurant emphasizes tradition, culture and authenticity through his signature zarandeado cooking style.\" \/>\n<meta property=\"og:url\" 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