The restaurant Escondido, located at the Kimpton Los Monteros hotel and directed by the renowned chef José Carlos García, presents a summer offering focused on Mexican cuisine. The culinary proposal is based on 'antojitos,' small, informal bites designed for sharing, which combine typical dishes from the North American country with regional products, such as almadraba tuna and avocados from Axarquía.
This fusion, termed 'Mexiterranean' diet by the chef, integrates Andalusian essence with Mexican nuances. Among the highlighted dishes are the red tuna toast with cilantro mayonnaise and avocado cream, or the potato and chorizo taco, described as 'authentic and fun' recipes.
The menu also features refreshing tomato aguachiles, totopos with payoyo cheese, and scallop ceviches served in lime. The chef emphasizes the use of corn as a healthy and crunchy alternative, aiming to enhance the natural flavor of ingredients without masking them.
“"True longevity is finishing dinner on the rooftop and feeling energized to enjoy the night, not weighed down by difficult digestion. It's eating to live better, enjoying more."
The experience is complemented by signature cocktails inspired by Mexican mythology, offering creations like the Quetzal Blaze (Oaxacan rum and passion fruit) or the Xocome (vodka with strawberries), in addition to the Espresso Mexican.
José Carlos García describes Escondido as 'a state of mind of freedom where sophistication meets strong personality.' The venue, featuring live music, aims to provide a light and vibrant proposal, ideal for those seeking to dine with a 'light spirit' while watching the sunset over the Mediterranean.
