The Evolution of All-Inclusive Cuisine
For years, the food served at all-inclusive hotels carried a stigma: practical, abundant, but lacking soul. Served on large platters designed for hundreds of guests simultaneously, its promise was to fill more than delight. However, today’s travelers—more discerning, informed, and attentive to flavor—have raised the bar. Now, the challenge is greater: offering not just quantity but also proposal, technique, and seasoning on a large scale.
A Culinary Revolution in Nuevo Nayarit
This transformation is already underway in places like Nuevo Nayarit, where the all-inclusive model has evolved to offer something closer to a gastronomic journey. Enter Rubén Guillermo Chaparro Ramírez, the executive chef leading the culinary operations at Fiesta Americana Nuevo Vallarta, a complex that, instead of offering one standardized dining room, bets on seven distinct kitchens and over 36 tons of processed ingredients annually.
- 10,950 kg of beef
- 9,125 kg of chicken
- 9,125 kg of seafood
This totals more than 36 tons of protein cooked annually, not counting vegetables, bakery, desserts, or garnishes. All of this is coordinated by a team of over 50 cooks maintaining flavor and presentation standards in each space.
Creativity with Method
Though menus are refreshed every 6 to 8 months, each restaurant has a reserve of up to 35 alternative dishes, allowing frequent guests to be surprised. While there is a corporate chef providing general guidelines, the local team has the freedom to propose and create.
“We have the freedom to play. The daily specials are our creative zone. They’re also where the team gets motivated,” comments the chef.
The Sacred Breakfast
In this property, breakfast is not a formality; it’s a declaration of intent. “I’ve always said that if you don’t have a good breakfast, your day won’t start right. That’s why breakfast is a priority: I have eight cooks dedicated solely to that service,” emphasizes Chaparro.
Beyond volume, Fiesta Americana Nuevo Vallarta demonstrates that all-inclusive can be synonymous with gastronomic excellence. “It’s not just about serving; it’s about making the guest remember something, want to come back for that risotto, that daily fish, or that breakfast that changed their morning,” concludes the chef.
Key Questions and Answers
- Q: How has the all-inclusive dining experience changed? A: The focus has shifted from quantity to quality, offering diverse and character-rich culinary experiences.
- Q: What makes Fiesta Americana Nuevo Vallarta unique? A: The hotel boasts seven distinct kitchens, processing over 36 tons of ingredients yearly with a team of more than 50 skilled cooks.
- Q: How does the hotel prioritize guest satisfaction? A: By emphasizing breakfast quality, offering creative daily specials, and maintaining high flavor and presentation standards across all dining spaces.
