Thompson Zihuatanejo Debuts Celebrates Mexican Independence

Throughout the month of September, guests can enjoy Executive Chef Omar Barquera’s version Mexico’s national dish, “Chile en Nogada,” available at Ceniza, the resort’s balmy beach restaurant. Originally created by the Augustinian nuns of the Santa Monica convent in Puebla Mexico, the seasonal dish uses ingredients that commemorate Mexico’s colors including red pomegranate, castilla nuts (walnuts) and cheese representing the white tones, and green poblano peppers.

Barquera’s rendition features a grilled poblano pepper filled with pork and beef that has been cooked down in wine with spices, plantain, apricot, and raisins. The pepper is topped with traditional nogada sauce, but made the Ceniza way with smoked whipped cream and goat cheese, walnuts and piloncillo honey. Finishing touches include fresh pomegranate, toasted pine nuts, parsley oil, and a touch of tortilla ash. 

Mexican Kermes Celebration

On Sunday, September 15th, Thompson Zihuatanejo will host a spectacular Mexican Kermes on the beach. Guests will be entertained by the lively rhythms of Mariachi and Marimba bands and can enjoy the fun of a colorful piñata filled with delightful surprises. The Live Stations Buffet will present eight diverse dishes from various parts of Mexico, including:

·       Tlayudas – Crispy, savory tortillas with flavorful toppings

·       Mexican Snacks – A variety of beloved street foods

·       Esquites and Elotes – Delicious Mexican-style corn dishes

·       Pozole – Hearty, traditional hominy soup

·       Traditional Mexican Dishes – A selection of classic favorites

·       Mexican Sweets – Indulgent sweet treats

Mexican Sweets University

The Mexican Sweets University offers a unique tasting experience featuring a variety of traditional sweets, including some with a spicy twist. This exclusive event will allow guests to explore the rich flavors and textures that define Mexico’s dessert culture.