Omni Hotels & Resorts is showcasing the versatility of its chefs with the debut of its new Bocaditos menu that spotlights the best of the salsas and antojitos created during an intensive Latin Cuisine chef training held at The Culinary Institute of America’s (CIA) San Antonio campus.
The Bocaditos menu follows on the heels of Omni’s popularity Simply Street Food menu, where six international street foods were created by chefs from Omni and partnering Global Hotel Alliance properties made available in Omni’s bars and lounges.
Four specially created Patrón cocktails, as well as a selection of Mexican beers, will complement the Bocaditos menu and complete the new food and beverage program.
The CIA San Antonio chef training is the third in a series of exclusive culinary workshops in Omni’s on-going Culinary Master’s Program, where select Omni executive and executive sous chefs receive advanced culinary training. Past programs have taken place at CIA campuses in Hyde Park, NY and Napa Valley, CA. Over the course of three days in San Antonio, CIA chefs David Kamen and Elizabeth Johnson taught Omni chefs from Cancun to Chicago the intricacies of Latin cuisines. Topics included Latin Physiology of Taste and Identification and Handling of Chilies and other Mexican Ingredients.
The featured Bocaditos dishes and beverages are:
Salsa Rojo de Jitomate (Tomato and Chipotle Salsa) Salsa Chiltomate (Yucatecan Tomato Salsa) Salsa Verde Asada (Roasted Tomatillo Salsa) Salsa Verde Cocida (Cooked Tomatillo Sauce)
Burras de Carne Descebrada y Chile (Shredded Beef and Chile Burras) Molotes Potosinos (Potosi-style Cigar-Shaped Antojitos)
Tacos de Hongas (Mexican Mushroom-style Tacos)
Tlayuda Estilo (Mexican Pizza with Queso and Chorizo)
The Perfect Patrón Margarita
The Prickly Pear Margarita
The Rasa (Patron XO Café with muddled raspberries, fresh lemon juice, simple syrup and Fernet Branca Crème)
The Cocoa Smash (Patrón XO Café Dark Cocoa with muddled mint, lemon juice, agave syrup and soda water)
“We challenge ourselves to raise the bar with each new culinary program we implement throughout Omni Hotels,” said David Morgan, vice president of food and beverage for Omni Hotels & Resorts. “The purpose is two-fold: to continue the chef-training that is an essential part of Omni’s core culture and to continue to provide our guests with new and exciting culinary experiences. We believe that by having our chefs attend the Culinary Masters Program held at multiple Culinary Institute of America campuses is a win-win situation for both them and our guests.”