TRAVESÍA
Apple Beignets, Banana & Peanut Mole, Fermented Pineapple, Raspberry, and Crispy Plantain
Puebla
End your culinary journey with a sweet tribute to mole poblano, reimagined as a dessert taco by our talented Pastry Team. This innovative creation features a crispy Granny Smith apple beignet topped with a rich, aromatic mole sauce infused with banana, vanilla, and a generous helping of peanuts and chocolate. Accompanied by fermented pineapple jam, candied peanuts, sesame, plantain chips, and frozen raspberry, it’s a symphony of textures and flavors.
Clase Azul Mexico
Complete this decadent finale with Clase Azul Mexico, served from a beautifully personalized decanter exclusive to Waldorf Astoria Los Cabos Pedregal. This exquisite spirit, with its vibrant blue hue reflecting the agave from which it’s crafted, pairs perfectly with the dessert’s complex flavors, offering a fittingly elegant end to your journey through Mexico’s culinary landscape.
Puebla
Puebla’s cuisine is a product of the “mestizaje” between pre-Hispanic and Spanish culinary traditions. Convents and their kitchens were a significant source of Puebla’s rich culinary heritage. In these convents, Mexico’s tradition of sweets was born, emerging from the blend of ingredients and cultures as nuns adapted recipes from Spain.
Mole is a dish with origins dating back to pre-Hispanic times, and like our culture, it has evolved and transformed over the centuries. It is one of the most renowned dishes in Mexican cuisine. While there are over 50 variations of its preparation across the country, mole poblano is among the most popular. Its rich chocolate flavor, with a subtle hint of spiciness, has enchanted palates across the globe.
