For an experience beyond our borders, we head north and fly into the heart of Vancouver, where we immerse ourselves for five days in a world of luxury, celebration, tradition, and what many of us need: relaxation. Headquarters? The Fairmont Pacific Rim Hotel with its exceptional views of the Harbor and whose team welcomed us to an experience like no other.
The Pacific Rim is distinguished by the modernity of its architecture and contemporary decoration that can be found from the façade to each of its most private spaces. Recognized as one of the best hotels in Vancouver and in the world, it is to be expected that this five-star hotel has amenities that surprise and exceed the expectations of its guests. Some examples are the traveling gallery that brings together works by different artists such as Douglas Coupland and Adad Hannah, and the Willow Stream Spa, chosen as one of the best in the world. Our recommendation is to schedule the massage known as deep tissue where the objective is to reduce stress in specific areas and later relax in the Mineral Bath, which consists of a tub infused with mineral ingredients that promote relaxation and better blood circulation.
Vancouver is known for its great gastronomic variety, in which the great influence of the different cultures that make up the country is manifested. Two of the great representatives of the diversity of cuisine and mixology in the region are Botanist and Botanist Bar, housed inside the Fairmont Pacific Rim and which have been included in the 2022 Michelin guide. This time Botanist and its executive chef, Héctor Laguna, along with Jeff Savage, Botanist Bar’s General Bartender, welcomed Gina Barbachano and David Negrete of Hanky Panky, recently ranked 13th on The World’s 50 Best Bars list. The four of them planned a tribute to Mexico in which they evoked Mexican colors, dishes, traditions and flavors fused with ingredients from the Pacific West Coast.
The first night’s experience included a dish named Harvest, esquites infused with truffle aioli, black truffles and garnished with a cotija cheese foam; a nod to one of the classics of Mexican street food. Hook, a green pipian made from pumpkin seeds accompanied by black sea bass, was paired with Sacramento Verde, a drink made with hoja santa, vodka and white vermouth. But, without a doubt, the absolute winner of the night was Manos en la tierra, a drink prepared by Jeff, made with Cuban rum, sherry, hojicha and yellow lemon, which gave it a very subtle and perfect citrus flavor. for a refreshing drink.
With “La llorona” as background music, the second evening of the program began, a party in which cocktails were the protagonists and which served as a constant reminder of the greatness of Mexican culture. The music and folklore moved the guests almost as much as the creations of Gina and David. TNT, A mezcal-based drink, black tea, mango and mint soda, was the ideal drink to enjoy on a Friday night.
In this interesting cultural melting pot that is Vancouver, the celebration of a holiday as traditional as the Day of the Dead was a showcase to introduce the inhabitants of the city to some of the recipes that chef Laguna inherited from his mother and his upbringing. in Hidalgo. Also to show off the creativity and effervescence of the cocktail scene in Mexico City. And that was how, between dishes and drinks, the attendees were able to savor the true meaning of what is Mexican.