At the Four Seasons Nile Plaza, it was all about Mexico this week.
In light of the country’s 200th year of independence, Four Seasons Punta Minta flew over some of its chefs to create a weeklong Mexican dining experience for local guests, and an eight piece mariachi band to boot.
Running up until the evening of Sept. 27, one can dine around the hotel’s pool. A buffet is set up with dishes that are authentically Mexican.
I enjoyed a traditional spicy bean soup, quesadillas prepared at a live cooking station, and chicken in a spicy chocolate sauce. I also sampled some Veracruz style fish. The chefs generously shared the recipe.
For reservations contact Four Seasons Nile Plaza: 02-2791-7000.
Veracruz Style Flounder:
1Kg flounder filet (this recipe works with any white fish meat such as sea bass),
2 colored bell peppers, deseeded and sliced into thin slivers,
1 large onion
400 grams tomato puree,
1 small jar of green capers,
1 green chili, sliced and deseeded,
1 bay leaf,
1 large garlic clove,
parsley (for garnish)
Fry the garlic and onion first, add the bell peppers, chili, tomato puree, capers along with caper juice and cook for some time on the stove top. Add the fish and allow for the fish to cook thoroughly.