Cocina & Vino
Pueblo25, founded in 2016 was created out of passion and necessity. The exclusive nature of the Careyes lifestyle creates an ever growing need for the unique and elevated.
In the case of Pueblo25. Marco and Monica wanted to instill the same level of service they provide for their property accommodations, in a culinary setting.
We rely on a few core principals:
Locally sourced, organic and globally inspired dishes.
Environmentally sustainable practices in the kitchen and dining room.
Fresh talent and unique preparations for even the most complex palettes.
With these three pillars in mind we are able to create an unforgettable dining experience from the selection of various wines in “The Cave" (our in house cellar) to the open format kitchen where you can see all of the action from preparation to plating.
Regardless if you are joining us for a glass of wine or sitting down for an in-kitchen Chef Table/culinary showcase, we look forward to serving you.
Following a successful second season at Pueblo25 and continuing with the concept of bringing global talent to our small part of Mexico, Chef in-Residence, Pepe Lucho hailing from Cusco, Peru managed to blend bold Peruvian flavors into traditional Mexican dishes. He arrived after a long 40 day journey on his motorcycle from Peru to Mexico gaining knowledge and experience about various food cultures in Ecuador, Honduras, Venezuela and Southern Mexico as he worked his way up the coastline.
The season consisted of ceviches/tiraditos made with local fresh catch, simple Peruvian street food elevated for refined palates and some outliers such as fresh in house made raviolis and Asia inspired seafood dishes. Pepe worked in unison with our in house Chef Cristian Garcia on each plate to create the perfect balance of Mexican flair and global influence.
For our fourth year of the Chef in-Residence program, Chef Elvin Park originally from New York City joined us in the Pueblo25 kitchen. As a first generation Korean American classically trained in french culinary schooling he brought wide range of complex and in contrast refined ingredients/techniques to the table. After traveling the globe, from Eilat, Israel to Melbourne, Australia he landed in Careyes
This season we took a different approach to our normal revolving menu, each month Elvin, Cristian and Marco conceptualized themed events for various happenings taking place in Careyes. An Asian inspired Chinese New Year’s Eve dinner entitled “Lucky Foods”. A Valentine’s Day romantic evening with dishes to complement. And because who doesn’t love beer, we teamed up with our friends at Corazón de Malta for a night of pairing and hors d’oeuvres created specifically to complement each of their unique brews.