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I met this girl five years ago at the Tulum beach when we went through the sand and after
a small relationship of two or three months that we were friends and we lived together, she told me, hey,
help me open a restaurant.
Well, we lived on the beach in that Tulum four or five years ago where you can still
come to the beach, there were houses there and in our neighbor there were animals less than
his mother and his mother is behind me on this side cooking now with us as they were a soltero
in Pedernido in a cabin on the beach and Laura my first formal couple that they met invited us to dinner
because there began a little bit of the romance of the restaurant we looked for it and we looked for it we
drew and we coincided in many things we coincided in the type of place that we wanted something very
familiar with a very open kitchen so that you can see what is happening there inside then we
coincided that if we managed that the people who were coming to eat took the feeling that they had
been in our house we armed and from the first moment we wanted to give that come to the house to
eat they are our guests of luxury and we are going to serve them as if they were at home the
initial idea was a small restaurant that Laura was going to cook and I was behind the bar and we were
going to open only in the afternoon with four tables so that people would feel at our house
amael and us two and then it was growing alone more tables appeared more chairs appeared more people
this we have had seasons where on vacations that people can not enter the restaurant because it is
full full full and we are a great family the table and we have guys working with us who are
artists who paint others work in the wood we can not see many works of them here the
artistic direction is from Laura and sometimes a little me and the talent and the hands are
of them the talent and the hands of the girls who work in the kitchen and well the only
technical difficulty is that your room is still very small and it is a little difficult to get a product
and
it was intimidating, it scared us, the business, the family, everything new, we started very humbly,
the truth is that I think we had three pesos in the bag, that's why also the table is not on the side
of the jungle and not on the side of the beach because we did not have what to be next to it, it is very
expensive and the first years are of a growth and an effort is purely in vain, we were here
until 2 in the morning washing dishes, we have passed through all the restaurants, luckily
help arrived very quickly, it was growing, but yes, the fear of not knowing what is going to happen to you,
not knowing how the project is going to develop, but hey, we had an important important help,
the gestation of kimura that grew together with the restaurant in the first year, as it grew to the
belly of laura, it was growing to the amount of tables on the table and when kimura was born, it was born
just in October, the 11th of October before the high season, a wonderful first year as I said and the
truth is that the children do not bring a baguette, no, when we have a child who is from our blood, our
flesh and we have a lot of children working with us.
When the customers come in and ask me for the menu, here it is, for a long time I only had it in
Spanish, it was a drink that I had, I am in Mexico, I want my menu only in Spanish and then we grew
so much that we could not handle the direct translation, then finally I put it in English, there are
the two versions, the idea of ​​the pizza is because the menu is super flexible, it varies to the desire
of what we want to cook today and the dishes are changing, they are changing with the station, they are
changing with the moment of the day, the product that I find, what is presented in the season,
on this side and super super important for us was to create a wine card that was in
agreement with the kitchen that we are preparing, the wine card also changes, the wines are a luxury,
a capricho, a pleasure and something essential on a good table. Pafille, we tried the wines,
we tried them together with the people of the house, with our suppliers.
Well, welcome to the kitchen of the Tavano, we have here at the stars of the show,
behind we have Tauro preparing the bread, there he put his yeast, his sugar, a little olive oil,
then the one that tells us what else he is going to put, which is still a surprise and Mamma
Ellie preparing the stuffed chiles, which are the star of the Tavano, the stuffed chile has a
chicken chop, a chop with onion, chopped banana, a little garlic, tomato, there we are going to see
the lady working and while I can tell you the story of the stuffed chiles, which is the
story of the Tavano, actually three and a half years ago, we lived on the beach in a cabin
in front of the sea, my boyfriend and I were very happy and Ellie invited us to eat, we prepared some
chiles and we wanted a real wonder and then Paf told him, Paf, when we have our restaurant,
Mamma Ellie has to come and cook these chiles and the poor one, well, a couple of times a week,
Mamma Ellie, she has to prepare these chiles, which are wonderful, the recipe is from Veracruz,
like her, and this, well, there we are going to see how she prepares the chiles, we already have the
chiles, in reality, peeled and peeled, the chile is opened very carefully in the form of tea,
remove all the veins and all the seeds and then it is left in water, vinegar and sugar,
sometimes four hours, sometimes eight hours, sometimes all night, that depends on the time
we have, anyway, the chile has its personality and well, if it is going to peel, it is going to
peel and it doesn't matter what you do to it, so a little surprise on all the dishes.
Hello, we are here in what was going to be my house, the part of the bar, when I got to Tulum,
I started working on the dishes, then I went to make bartender and when Laura and I decided to open
the restaurant, I was going to work at the bar and Laura was going to cook, at first it was like this,
no, and then we were growing little by little, growing, growing, we now have excellent bartenders,
so here we have our laboratory, we do not work anything in battle, what we try to do
is the same as with the kitchen, that everything is of first quality, here, for example, our
cheaper rum comes in glass, there is a very well-known brand and there we go up, there is no plastic,
we try the lemons, for example, for the margaritas, we try not to be squeezed
from four or five hearts, but try to squeeze them at the moment, we take a little more time,
but when people receive the product on their table, they smile, the truth is, a margarita with
fresh lemon and with good elements and a good tequila, not a tequila of battle, it is a margarita
of the most sublime, there are also our wines, some blenders, we have our beer mixer,
which is where the brand is seen, this was what I was going to do in my house, but now I enjoy it as
you from that side and well, we have done things with mezcal, with some vodka, we have added
some mint, clavo, albaca, in short, and that what we are doing is to add alcohol and we use
drops in some prepared to give them other aromas, other flavors, other lights to our creations,
all our wines are very characteristic, our creations are very characteristic, and I insist,
we do a little bit the same thing we do on that side of the kitchen, we do not take anything
to the table that we would not eat, we do not take anything to the table that we should not, we have to like
everything that we do, and if the day that we like to do it, it comes out of the card or it comes out of the bar,
there we have the rolls of banana, full of cheese, we present it with a frying pan
and rice, it is very cold and very tasty, the banana is boiled with everything and
cascara so that it has a little more flavor, with sugar, until it is soft, everything is crushed,
you season it with bread, with bread ground, the same bread that Tauro is preparing is already
sometimes we have pieces from the day before, we toast it and grind it, we use chihuahua cheese
to fill it, it melts a little, it has a little flavor, half salty, agrio, it is also delicious.
And here in the back, you can not see us here, this part of the cappella is the
we grind the chili so that it sticks with the egg, they go in the clarins, mounted to the point of snow,
a little flour so that they weigh in the clarins mounted, you take them to the last one,
and Tauro continues with his bread, which already activates the yeast a little, this bread can be
prepared at home perfectly, it is a quick yeast, it is an instant yeast, it goes fast, the bread
comes out very rich and can be made at home in a conventional stove.
Here we already have the last moment of the chilies, you see how beautiful they are inflamed and the cappella
gives it a delicious touch, it ends up closing, rounding, we fry always with corn oil,
noble oils, olive oil, corn oil always,
and this is the holy patience, the oil is hot but not so hot so that it does not
spread much, in reality it is nothing more than the cappella, the oil is all cooked,
the filling is all cooked.
Well, we continue here in the Tábano and now we are in what we call the ecotú, it is a little
presumed humbly what we try to do here in the Tábano, we try because there is no solution
yet that we do not love, but well, let's start with that, in that part of the restaurant are the
black waters that come from the bathroom and here it is in a water filter system that comes from
water filter, the waters are returned once tried by that commercial system and we take it to this
final part and also from here in the kitchen we collect gray waters, the soap waters pass through
the system also from the water filter system, we have activated carbon from that side and it also
returns here, it is in the bathrooms, here we made black waters, they go from here to there and then they
return and both of them join there, he is Ivan, he works as a waiter here and in a low
level he makes furniture along with the other four guys who work here too, so he is the one who
paints, he is the one who designs the last final touches, they are made in the cuts and here is
his assistant, the strongest of them is an experienced carpenter.
How do we approach the land? This is the simplest and most romantic thing in the world,
all the roofs of the kitchen, all are here and here we throw everything, all the organic garbage
and we revolve it with everything that the garden has, with all the leaves of the trees, with all the
plants that are going there, dying and everything, it is put here, it is open because all the jungle
comes to eat here, all the jungle comes to eat here, all the birds, different species and everything and
all the microorganisms are eaten, I do not say the larger organisms, that when there are many,
they give the bad smell to the garbage and when there are few, they do not decompose the garbage with that
speed, our enclosures, we know that they are visitors who also come to eat here at Tavana,
they maintain this very healthy compost and accelerate the process, this is the garbage of this
year, last year it is already on that side, this other garbage is going to be sown and the soil is sown,
and well, this is what we do with the Tavana, the waters that bring us clean, we use it, we wash the
dishes, we use the bathrooms and we return it to the clean place and everything that comes in here from
vegetables and everything, we put it here and we make land for our plants and everything that is glass,
we recycle it, the clear glasses, the white glasses, we send them to one of the friends who
produces honey and they send their honey in our bottles of wine and bottles of water, glass,
and we try the most that can be the least shocking to nature.
Well, finally we are going to be able to enjoy the table, all that effort, all that they saw
previously, all the work of the kitchen, all the work of the garden, the compost, the furniture,
finally it reaches its reason for being, this table is from Tavana, it was not made here, this chair
is from Tavana, it was not made here, the bread finally came out of the oven, here it is, the little sauce
from Chipotle, and we are going to start presenting them today's dishes.
What a luxury and pleasure to have Mexican water in bottle in glass, it seems something very simple
and very simple, but how difficult it is to find it, and also for today, to accompany the dishes of
today, I chose a wine from the bottles of Santo Tomás, from its classic line, very elegant, very
beautiful bottle, and in particular I chose this barrettole, the Tempranillo, because the water of Tempranillo
is the Spanish grape for excellence, the Riojas, the Rivero de Duero, its grape is the Tempranillo,
it is the Spanish grape, the one that is best given in the land. Santo Tomás is one of the great
Mexican wineries, they are working on multiple projects, we here consume their classic lines,
the truth is that the wines that work best for us and the wines that are taking the table, the daily table,
are very affordable wines, from a super quality to a very good price, they are wines that work
with Mexican food to perfection, they are designed for that and it is a pleasure to be able to work with them.
This is a basically Mediterranean dish, they are asado tomatoes,
in the Mexican style, asado to the pan, with its toasted crust so that it has a good taste,
so that the caramel is released, we fill them with a fresh goat cheese, if there are
senizas, senizas, if there is fresh, fresh, natural, sometimes it comes with herbs, we are changing it,
and the albaca, it is the albaca that they saw in the garden, that is how we grow it here,
when they ask us for the tomatoes, we remove the mandil, very elegantly we go for the albaca and
we use it in the dish, it is not the idea of ​​the tabano, this is the salad as well as classic rustic
but very tasty. This is one of the dishes that they saw prepare, the dish that Perla prepared
are puritos filled with cheese, there they see their salsita of chipotle, a little bit of cream
with their rice and beans, a very, very simple dish, very homemade, very criollo, super caribeño.
We continue with the famous chile rellenos, a dish as rustic as they saw that it is prepared,
once you put it on the table it looks very nice, because they are things that one can prepare in
their house, which is basically what the tabano wants to say to its commensals, the kitchen is
a very simple kitchen, it has no technology, we use stove and sardines and nothing else,
we have two liquids, everything there is to work, so everything that can be done here can be done
at home. Ivan, in the tabano I have been here for almost two years, the fun that is done here,
from mixing a cocktail, making a table, building the bar or giving a smile to the bandera,
because right now we are going to prepare a margarita of pepino with albaca, the first thing you have to do
is take the glass and discard it, and well, once the glass has been discarded, in the blender
we put another piece of pepino, tequila and orange liqueur, enough to be put
very happy and juice of wine, that is liquefied without ice, while in the cocktail we put the ice
and we add it, liquefied without ice, we do not put water in the drink, the thing is that it
is made of alcohol and not water. It is served, they take a couple of albaca leaves grown in the
garden of the tabano, they twist and they let fall on the drink, this to give it a slight touch
of the flavor of the albaca and perfume it, this is a very classic drink from Mexico, they come to Mexico
with a margarita, but they take a margarita of pepino, which is fresher, a more new and different flavor.
We continue with another version of a full Chile, the full Chile is perhaps the emblem of
Mexico, there are so many versions, so many variants and so many possibilities that one does not
have an end, we choose two very different versions of each other, the first one is
fresh jalapeno, fresh, this is a wide chile, it is a dry chile, then the flavors are
barbarously different, here we exploit more the flavor of the chile, we taste it with a
cream of almentra, we fill it with fish and shrimp, the other is filled with chicken,
the chile is more meaty, it is fresher, it is more summer, this is a dish a little more
loaded with flavor, but even if it is hot, even if the sun is falling, there you are going to
eat it, it is delicious. We finish today's meal with a fillet of fish with
chile and orange, I think that Mexican food is expressed in its sauces, traditionally
historically it has been the emblem of the houses, each house has its own sauce, which
works in a special way, which transmits to the daughter, which transmits to the daughter,
so here we express that sauce of chile and chile, which we normally find with meat because
it is a sauce with a strong personality, here we use it with fish, then we highlight the sauce
on top of the raw material and we compensate it, we balance it and we tropicalize it with an
orange-flavored sweetener, especially all this prepared here in the sink.
Well, it is a pleasure to have you here in the sink, where the kitchen is perfectly open so that
everyone can see from first hand how their dishes are prepared, that they are made fresh and
at the moment, the day, we do not have a refrigerator, because with the energy that we have, we go with
our chile, the whole product comes in the day and goes the same day, it is prepared at the moment when
you arrive and it has been a great pleasure to have them again and we are going to enjoy the
food, we hope that it does not take long to get to the sink, we are going to be here in the paradise.
