The First Chile Festival Arrives at Grupo Anderson’s
We’re kicking off March in the best way by presenting our first festival dedicated to one of the most iconic ingredients in Mexican cuisine: the chile.
From March 1 to 30, enjoy exclusive cocktails, dishes and desserts at five Grupo Anderson’s brands: Fred’s, Porfirio’s, La Vicenta, CAO and Carlos’n Charlie’s.
In addition to each brand’s own specials, this year we teamed up with Mezcal Ojo de Tigre, Nixta corn liqueur and Whisky Abasolo to create four unique recipes you can enjoy at our participating brands.
Fred’s, known as the best seafood restaurant in Cancun, with the highest standards of quality and freshness, has added Tuna Morita Sliders to its menu as a main course, an Up-side Down Pineapple Cake, an exquisite sponge cake with caramelized pineapple and coconut ice cream, for dessert, and two seasonal cocktails.
Porfirio’s, with its mix of home-style recipes from all over Mexico, brings the best of the street to your table. Try its seasonal dish and dessert: Chile Relleno de Lechón Confitado (a stuffed chile with confit suckling pig) with tomato broth, nopal cactus salad, battered cauliflower, salsa macha and crispy huauzontle. And you can’t leave without trying its seasonal dessert, Crispy Buñuelos filled with dark chocolate ganache and ancho chile powder, dusted with sugar and cinnamon and served with honey pineapple coulis. You’ll love it!
At La Vicenta, the grill experts invite you to try their delicious Pollo al pastor negro, chicken marinated with charred chiles and grilled over charcoal, served on pita bread with chipotle yogurt dressing, red onion, cilantro and pineapple. And you can’t leave without trying their seasonal dessert: Corn Cheesecake with dulce de leche sauce, chile powder, vanilla ice cream and roasted yellow corn.
A dining experience you definitely can’t miss!
CAO, inspired by traditional recipes and flavors from every corner of Mexico, has Crispy Beef Barbacoa Ravioli for you, with a delicious, spicy dried chile and tomato sauce, black bean salad, serrano chile and Cotija cheese. If you’re a chile fan, you’re going to love this dish.
We know a good meal deserves a good dessert, which is why CAO created a Mango Chamoyada, with mango sorbet, homemade chamoy, guajillo chile, dried apricots, prunes, orange juice, fresh mango, watermelon gummies and chile powder. You’ll love it!
Carlos’n Charlie’s has become an icon of Mexican food, and this time it presents its delicious Chile Relleno de Marlín Ahumado (a stuffed chile with smoked marlin), covered in a delicious salsa rasurada, with bean dip, tortilla chips and corn tortillas. Pair it with its seasonal dessert: Churros with a traditional mole, berry and chocolate sauce.
We know chile is a key ingredient in Mexican cuisine and, of course, in its drinks too. That’s why at this Chile Festival you can enjoy a wide variety of chile-infused drinks to go with your food. Here are four of them, created in collaboration with Mezcal Ojo de Tigre, Nixta corn liqueur and Whisky Abasolo:
Poblanita: Cinnamon syrup, hibiscus and chile de árbol, garnished with orange slices and mint. Available at La Vicenta, Carlos’n Charlie’s and Porfirio’s.
Mezcarindo: Tamarind water with a touch of orange and clove syrup, garnished with mint, lime and worm salt. Available at La Vicenta, Carlos’n Charlie’s and Porfirio’s.
Berry Spicy: Raspberry syrup, cilantro, serrano chile, rosemary and a touch of worm salt. Available at Fred’s and CAO.
B Apolo: Pineapple, cucumber and lime juice, habanero chile and natural syrup. Available at Fred’s and CAO.
We’re sure you’ll find the perfect drink for you. Cheers!
We can’t wait for you to try all these dishes and drinks at our Chile Festival! Come join us for an unforgettable dining experience.
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