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- More from Where to Smoke
The St. Regis Punta Mita Resort, Riviera Nayarit, Mexico
Posted: August 25, 2011
(continued from page 1)
Mexico City born Chef Richard Sandoval owns 13 restaurants in Mexico, Dubai and the United States. Sandoval has redefined historic Mexican cuisine to become a leader in the upscale Latin culinary movement. His oven-baked smoked swordfish tostaditas (fish, shredded cheese, lettuce, citrus, roasted peppers, salsa, on small tortillas) was a mouth-watering treat.
Casa Madero Chenin Blanc was paired with Patricia Quintana's tasty sun dried shrimp in an authentic Mexican hot Huichol sauce with salt and lime. The legendary Quintana is based at Mexico City's Izote Restaurant, where she produces culinary delicacies that have garnered her honors as Mexico's top chef and Culinary Ambassador.
Chef prepared samplings and Don Julio tequila were served on many holes during the Punta Mita Cup. Especially enjoyable were long-standing St. Regis traditions (some dating back 100 years to founder Lady Astor), such as champagne sabering and hand-rolled cigars.
At prices ranging from $19 to $84, cigar selections at the St. Regis resort included: Bolivar: Belicoso Fino, Limited Edition 2009 Petit Belicoso; Cohiba: Corona Especiales, Espléndido, Robusto and Siglo I, II, IV; Cuaba Generosos; H. Upmann No. 2; Montecristo: Robusto, No. 1, 2, 4; Partagas: Lusitania and Serie No. 2; Punch Churchill; Robaina Collection; Romeo y Julieta: Churchill, Edmundo; San Cristobal de la Habana; Trinidad Short Robusto T Limited Edition 2010. Additional varieties are sold in the Al Sole Boutique.
All St. Regis restaurants—Tail of the Whale, Sea Breeze, Las Marietas, and the AAA five-diamond Carolina—offer al fresco dining that supports the affable cigar smoking policy. Smoking cigars in paradise has gotten even better.
The St. Regis Punta Mita
Lote H-4, Carretera Federal 200, km 19.5
Punta de Mita, Nayarit, Mexico 63734
Phone: (52) 329-291-5800
Bill Nestor writes about global travel, golf and lifestyle from his home in Vermont.
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