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Say Olé to A Big Night Out

When you hear the words Mexican food, people often think of tacos, burritos, and street food, but Mexican cuisine is far more varied and nuanced than most people’s perceptions. Mexican cuisine is bold and fun, and who better than acclaimed Mexican chef Federico Lopez to take diners on a flavourful tour of this colourful cuisine.

Sayad Emirates Palace

Chef Lopez’s interpretation of Mexican gastronomy combines the traditional Mayan flavors of the Yucatán Peninsula with a contemporary approach, representing an authentic taste of Mexico that revolves around a selection of ceviche’s, tostadas, and tamales.

From 16-21 September in Sayad, experience Mexican cuisine like never before with a special à la carte menu prepared by chef Federico Lopez, owner of Taller Gourmet. His tantalising dishes will include black recaudo tuna tostada ceviche and squash carpaccio, alongside his signature Tik-in-xic snapper with Mayan salsa, and a sweet Tabascan chocolate, cinnamon and spiced mousse to finish.

The chef’s visit coincides with Mexican National Day on 19 September so book your place now for the fiesta of the year at Emirates Palace.

If you can’t make it into Sayad for Chef Lopez’s menu, why not try your hand at cooking his signature seabass at home?

What you’ll need…

  • Sea bass filets: 90-120g
  • Olive oil: Half a cup
  • White onion fine chopped: 75g
  • Garlic cloves: 6
  • Sour orange fresh juice: Half a cup
  • Achiote paste (annato seed): 4 oz
  • Lime juice: 2 cup
  • Sea salt: 2 tbs
  • Sweet peppercorns: 3
  • White vinegar (herdez brand): 2 tbs
  • Oregano yucateco: 1 tbs
  • Black pepper: 1 tbs
  • Chiles Habaneros grille: 1 can
  • Avocado slices: 8
  • Cilantro for garnish: 8 stems
  • White mexican rice: 2 cups
  • Refined black beans sauce: 1 cup
  • Green plantain chips

How to make it…

  1. Make the marinade with: the achiote the orange juice, the salt, pepper, garlic cloves, onion and the oregano.
  2. Cook the marinade until boil, reserving half the marinade for later basting and complementary sauce. Rub gently with the marinade.
  3. Grill the fish skin side down turning gently only once until seared (usually 8 -10 min).
  4. Finish the cooking in a steam oven.
  5. Serve with a beed of white rice some plantain chips and a avocato wedge.
  6. Serve with a little of habanero ix ne pec sauce.

Available from 16-21 September, from 6.30 pm -11.30 pm. Visit to learn more.



02 690 7999
Emirates Palace

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