hotels The chef at the JW Marriott Cancun provided two recipes for the free cookbook.

Published on October 7th, 2012 | by Mark Chesnut

The chef at the JW Marriott Cancun provided two recipes for the free cookbook.

Free Cookbook from JW Marriott Highlights Mexican Cuisine

October is Cook Book Month and National Dessert Month, and to celebrate, the JW Marriott Resort Portfolio has launched its own Culinary Month across its collection of ten JW Marriott properties in the United States and Mexico. But even if you’re not staying at one of the hotels, you can still get inspiration in your own kitchen, thanks to the free online cookbook that features recipes from chefs at multiple resorts.

Its a fun, diverse collection of inspiration for cooks and gourmands, with a focus on what’s unique from each region. Featured recipes from Mexico include creations by Dominic Esposito, executive chef at the JW Marriott Cancun. Chef Esposito provides his recipes for ancho crusted rack of Colorado lamb as well as chiles en nogada, a traditional Mexican dish that features poblano chile, minced meat and a delicate sauce made from milk and walnuts. With roots in the city of Puebla, chiles en nogada — designed with the colors of the Mexican flag in mind — were supposedly first prepared to entertain the emperor Agustín de Iturbide when he came to the city.

Additional recipes come from chefs such as JW Marriott LA Live’s Nona Sivley (winner of Hell’s Kitchen Season 8), the World Pastry Champions from JW Marriott Desert Ridge and JW Marriott Cancun’s Dominic Esposito; travelers can create gourmet meals straight from the resorts’ kitchens. At-home chefs can easily download and print mouthwatering dishes such as pan-roasted snapper with soy olive oil and ginger pesto, sushi pizza with ahi tuna and jumbo lump crab as well as buttermilk biscuits and a prickly pear chocolate cake.

To satisfy guests’ sweet tooth throughout Culinary Month, each JW Marriott property is featuring a special “throwback” dessert reminiscent of favorite treats from the past. Ranging from warm granny smith apple tart and banana pudding to a junk food platter featuring a rotating selection of treats like homemade cotton candy and hostess cupcakes, the decadent confections will be the perfect way to end guests’ dining experience.

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About the Author

The founder and editor of, Mark has more than 15 years of experience as a writer, editor and manager. He's worked with some of the biggest consumer, in-flight and travel trade publishers that cover Latin America.

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