{"id":132613,"date":"2026-11-12T19:59:56","date_gmt":"2026-11-13T01:59:56","guid":{"rendered":"https:\/\/zeromagazine.mx\/index.php\/2026\/11\/12\/viceroy-riviera-maya-pangea-mariatinto-cena\/"},"modified":"2026-11-12T19:59:56","modified_gmt":"2026-11-13T01:59:56","slug":"viceroy-riviera-maya-pangea-mariatinto-cena","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/11\/12\/viceroy-riviera-maya-pangea-mariatinto-cena\/","title":{"rendered":"Viceroy Riviera Maya re\u00fane a Pangea y Mariatinto en una cena de cocina mexicana contempor\u00e1nea"},"content":{"rendered":"\n

La gastronom\u00eda mexicana contempor\u00e1nea ser\u00e1 el punto de encuentro entre tres figuras de la escena culinaria nacional. El pr\u00f3ximo 14 de noviembre, Viceroy Riviera Maya celebrar\u00e1 A World Made by Many: The Dinner Series<\/em>, una experiencia gastron\u00f3mica que reunir\u00e1 al chef Guillermo Gonz\u00e1lez Berist\u00e1in, fundador de Pangea; a Alejandro Salgado, chef ejecutivo del hotel, y a Humberto Falc\u00f3n, responsable de la curadur\u00eda de vinos de Mariatinto.<\/p>\n\n\n\n

La velada tendr\u00e1 lugar en La Marea, restaurante insignia del resort ubicado frente al mar Caribe. La propuesta busca conectar distintas perspectivas de la cocina mexicana a trav\u00e9s de un men\u00fa de seis tiempos, acompa\u00f1ado por una selecci\u00f3n de vinos pensada para dialogar con los ingredientes, las t\u00e9cnicas y los sabores de cada preparaci\u00f3n.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Pangea y Viceroy: dos visiones de la cocina mexicana<\/h2>\n\n\n\n

Guillermo Gonz\u00e1lez Berist\u00e1in cuenta con una trayectoria internacional que comenz\u00f3 con su formaci\u00f3n en el Culinary Institute of America y continu\u00f3 en cocinas de Par\u00eds, Madrid y Estrasburgo. En 1998 fund\u00f3 Pangea, en Monterrey, restaurante desde el que ha desarrollado una propuesta que combina t\u00e9cnica francesa con ingredientes e identidad del noreste mexicano.<\/p>\n\n\n\n

Por su parte, Alejandro Salgado encabeza el programa gastron\u00f3mico de Viceroy Riviera Maya, donde trabaja con el patrimonio culinario nacional y distintas influencias adquiridas a trav\u00e9s de su experiencia con cocineros de M\u00e9xico y otros pa\u00edses.<\/p>\n\n\n\n

Para esta colaboraci\u00f3n, ambos chefs dise\u00f1aron una secuencia de platillos que recorre notas frescas, ahumadas, especiadas y delicadas. El men\u00fa comienza con un crudo de res en ceniza de chile xcatik, salsa Pac\u00edfico, mayonesa de chapul\u00edn, salicornia, verdolaga y cremoso de aguacate. Despu\u00e9s llega una tostada de at\u00fan aleta azul con papada de cerdo y mayonesa ahumada.<\/p>\n\n\n\n

El tercer tiempo presenta trucha ahumada con salsa macha de ar\u00e1ndanos, emulsi\u00f3n de col\u00e1geno de trucha, cilantro criollo y hojas de shiso. Como plato principal, la pechuga de pato a\u00f1ejo se acompa\u00f1a de mole de higo, guayaba ahumada y emulsi\u00f3n de foie gras.<\/p>\n\n\n\n

El cierre dulce estar\u00e1 compuesto por un sorbete de litchi y t\u00e9 blanco con crema \u00e1cida y merengue, seguido de una panna cotta de pl\u00e1tano caramelizado con tierra de avena, helado de cajeta y crocante de pl\u00e1tano y linaza.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Mariatinto y el arte del maridaje<\/h2>\n\n\n\n

La experiencia enol\u00f3gica estar\u00e1 a cargo de Humberto Falc\u00f3n, sommelier y cofundador de Mariatinto. Su relaci\u00f3n profesional con Gonz\u00e1lez Berist\u00e1in comenz\u00f3 en 1999, cuando coincidieron en Pangea. De esa colaboraci\u00f3n surgi\u00f3 el proyecto que lanz\u00f3 su primera edici\u00f3n en 2002.<\/p>\n\n\n\n

La selecci\u00f3n para la cena incluir\u00e1 etiquetas como Mariatinto Blanco, Mariatinto, M de Mariatinto y Sinborder Chardonnay, adem\u00e1s de Sang Bleu P\u00e9tillant Naturel para acompa\u00f1ar los postres. El objetivo ser\u00e1 establecer un di\u00e1logo entre los perfiles de cada vino y las distintas preparaciones del men\u00fa.<\/p>\n\n\n\n

Con este encuentro, Viceroy Riviera Maya contin\u00faa impulsando colaboraciones gastron\u00f3micas en el marco de su vig\u00e9simo aniversario. A World Made by Many: The Dinner Series<\/em> se plantea como un espacio de intercambio entre chefs, proyectos y distintas formas de interpretar la cocina mexicana contempor\u00e1nea.<\/p>\n\n\n\n

La cena est\u00e1 programada para el 14 de noviembre de 2026<\/strong> en La Marea, dentro de Viceroy Riviera Maya, en Quintana Roo.<\/p>\n\n

\n <\/div>\n\n","protected":false},"excerpt":{"rendered":"

Viceroy Riviera Maya reunir\u00e1 a Guillermo Gonz\u00e1lez Berist\u00e1in, Alejandro Salgado y Humberto Falc\u00f3n en una cena de seis tiempos que conectar\u00e1 la cocina mexicana contempor\u00e1nea con los vinos de Mariatinto.<\/p>\n","protected":false},"author":4,"featured_media":132612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6870],"tags":[9796,6724,16514,16513,7540,15078,13997],"class_list":["post-132613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-cocina-mexicana","tag-gastronomia","tag-mariatinto","tag-pangea","tag-restaurantes","tag-viceroy-riviera-maya","tag-vinos","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\nViceroy Riviera Maya re\u00fane a Pangea y Mariatinto en una cena de cocina mexicana contempor\u00e1nea - 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