Tatemado Rib-Eye

The second in the series was the Rib-Eye Aguachile. Once again, Roberto blew us away with a unique platter of smoky Rib Eye slices, charred sweet potato and his signature home-made salsas with tostadas for dipping. Each plateful was paired perfectly with a Jamaica mezcal drink and we stuffed our faces all over the hotel, with guests gathering wherever they could to enjoy a taste of Roberto’s work. A smoky success, we’re delighted to introduce Tatemodo as a recurring event here at the hotel, so look out for it on our schedule and be sure to RSVP whilst spaces last!