One&Only Palmilla will play host to its first annual Mexican Culinary Festival featuring the best new talent in Mexican Chefs and wineries from the Guadalupe Valley. The event will showcase Mexico’s celebrity chefs Enrique Olvera from Pujol, Daniel Ovadía from Paxia and Edgar Nunez from Sud777.

Enjoy daily cooking demonstrations hosted by Enrique Olvera, Daniel Ovadía and Edgar Nunez in addition to three individual dinners by each chef. Accompanying the eclectic Mexican Cuisine will be a collection of wine pairings curated by the award-winning vineyards of Roganto by Arturo Escalante, Vinisterra by Christoph Gartner and Singergi VT by Jose Durand. 

Weekend packages for the Mexican Culinary Festival November 2-6, 2011 includes:  

  • 30% off your choice of Luxury Accommodations based on double occupancy
  • Welcome Cocktail Reception hosted by Executive Chef Larbi Dahrouch, Enrique Olvera, Daniel Ovadía, Edgar Nunez in the Villa Cortez on Wednesday, November 2nd from 5-7PM.
  • Daily Chef’s Cooking Demonstrations in the herb garden from 11-12AM
  • Tequila Tasting Seminar featuring our Wine Director and Tequila Sommelier, Manuel Arteaga each afternoon from 5-6 PM
  • Dinner each evening featuring the innovative cuisine of one of our Mexican chefs paired with some of the best Mexican wines
  • Two USD$50 Spa Gift Certificates for any ESPA treatment
  • Welcome Tequila Amenity.

Package rates start at $590 USD per room per night based on double occupancy plus tax and service.

 Culinary Festival Schedule of Events:  

Kick off this exciting event with a welcome cocktail reception hosted by Executive Chef Larbi Dahrouch, Enrique Olvera, Daniel Ovadía, Edgar Nunez in the Villa Cortez. 

Thursday, November 3, 2011:  

Chef Demonstration with Chef Daniel Ovadía from Paxia including canapés and wine 

Tequila Tasting Seminar at Agua Bar

 Dinner prepared by Chef Enrique Olvera of Pujol paired with a selection of Mexican Wines 


Friday, November 4, 2011 : 

Chef Demonstration with Chef Edgar Nunez from Sud777 including canapés and wine  2

Tequila Tasting Seminar at Agua Bar 

Dinner prepared by Daniel Ovadía of Paxia paired with a selection of Mexican Wines 

Saturday, November 5, 2011: 

Chef Demonstration with Chef Enrique Olvera from Pujol including canapés and wine

 Tequila Tasting Seminar at Agua Bar

 Dinner prepared by Edgar Nunez, Restaurant of Sud777 paired with a selection of Mexican Wines

 The Culinary Talent:

Enrique Olvera, PUJOL has re-imagined traditional, regional Mexican food and re-defined its styles, flavors, and techniques in a modern fine-dining setting. Olvera most recently published a book UNO which reflects upon the modern gastronomy of Mexico featuring over 100 recipes from his restaurant. His professional career began in 1996 when he enrolled in the Culinary Institute of America in Hyde Park, New York. He earned various awards, including the gold medal from the New York Société Culinaire Philanthropique, and the Jacob Rosenthal Leadership Award. Olvera’s first job post-graduation in 1999 was at the Everest Room, one of Chicago’s top restaurants.

Daniel Ovadía , PAXIA  is the head chef and owner of Paxia Restaurants in San Angel and Santa Fe. Daniel’s cuisine focuses on native and ingredients transformed by creative culinary techniques and recipes inspired by his travels in Mexico. Renowned for his special tasting menus based on themes, regions and Mexican traditions, Ovadia uses a crew of historians to develop a curated experience for his diners. 

Edgar Nunez, SUD777  Executive Chef of Sud777 is one of Mexico’s most outstanding young chefs.







Chef Larbi Dahrouch, AGUA . The Moroccan-born Dahrouch, a former protégé of the legendary French chef Jean-Louis Palladin, traveled throughout Mexico prior to the resort’s opening to discover authentic Mexican cuisine by sampling its diverse markets and food stands. As a result, Agua’s menu features classic Mediterranean fare with decidedly Mexican influences and ingredients throughout. The finest local produce, fish and seafood and game are used throughout the menu, delivered daily by Dahrouch’s hand-picked roster of local purveyors. Dahrouch began his culinary career at the age of 13 in France when he was an apprentice for the late French chef Jean-Louis Palladin in Gascony. He continued to work with Chef Palladin at the Watergate Hotel in Washington, DC as well as that city’s Citronelle restaurant with Chef Michel Richard. Dahrouch has also worked in kitchens throughout the world including Paris, Los Angeles, Philadelphia and Boston. 

This is a weekend not to be missed! For more information or reservations, visit


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