PARADERO TODOS SANTOS UNVEILS RESTAURANT CONCEPT: TENOCH

Paradero Todos Santos, Mexico’s premiere wellness-focused, high design hotel experience located on the Baja California Peninsula, is now home to TENOCH; a riveting restaurant concept presenting modern Mexican cuisine with international flair by Chef Eduardo Rios. Inspired by La Gran Tenochtitlan, the ancient Aztec city that is buried under Mexico City, the refreshed culinary concept has taken over the existing restaurant space located at the heart of the property.

 

TENOCH, which was the name given to the ancient leaders of the Mexicas and represents the edible flower of the region’s cacti, leans further into the exceptional culinary landscape of Baja California, weaving in a variety of local techniques and ingredients that individually shines within each dish. The on-site garden at Paradero remains just steps from the open-air restaurant and supplies fresh herbs and vegetables to the kitchen with a focus on in-season produce such as tomato, arugula, eggplant, strawberries, papaya and more.

 

The highest quality proteins are sourced on a daily basis from local farmers and fishermen who specialize in native fauna of Mexico, resulting in a highly curated menu with a variety of choices ranging from chocolate clams and giant prawns, to boeuf bourguignon and pasta carbonara. Chef Rios and his team continue to make their beloved heirloom corn tortillas in the clay oven to serve specialty tacos such as the marinated beef tongue and soft shell crab. As for the beverage program, minimalistic and technically inspired drinks that range from zero, to low and high proof, are crafted by expert mixologists. Additional menu highlights include:

 

Chingon Oysters | New York Steak, Ponzu, Ikura

 

Zarandeado Shrimps | Chile Toreado Mayo, Crispy Garlic, Togarashi

 

Octopus Tlayuda | Acuyo Beans, Cherry Salad

 

Lychee Panna Cotta | Mango Mousse, Goat Cheese

 

For TENOCH, Chef Eduardo Rios is focusing on the use of functional techniques, which he has refined throughout his culinary journey, to go beyond the traditional recipe method and transport diners with tastes straight from the soil to their soul. Available for breakfast, lunch and dinner, the menu will evolve on a rolling basis to underscore the seasonality of local ingredients.