Chef Adan Naranjo

Personal Chef In Dubai

I am originally from Acapulco, Mexico. Emblematic place on the southern coast of the Mexican Pacific. Since I was little I was surrounded by kitchens and stoves, because my family has restaurants in various parts of the country. I started my professional career from a very young age at the age of 15 at the Hyatt Regency Acapulco Hotel, and from there I worked with important chefs from Mexico and the world. Which led me to fall deeply in love with this career and want to expand my learning by arriving in UAE, where I am now the Chef of the Mexican restaurant Maria Bonita.

For me, cooking is...

For me, cooking is a mix of emotions, as I consider it a meeting point for all occasions, so it is essential to enjoy it at all times.

I learned to cook at...

I was fortunate to practice with Chef Enrique Olvera at Pujol Restaurant in CDMX, awarded as one of the best restaurants in the world

A cooking secret...

It is preparing each food with the respect that each ingredient I use deserves.

My menus

MEXICAN VEGAN

STARTER

Choose 2 dishes

Carrot tinga Panuchos

Sikil Pak (Traditional dish from Yucatan State Mexico) Roasted Tomato, onion and garlic with pumpkin seeds

Cauliflower wings with chipotle sauce

Guacamole (Mexican avocado, pico de Gallo sauce, Corn chips)

Roasted Beetroot Salad (Beet, Mix lettuce, almond flakes and vegan tartare sauce)

Portobello Chicharron ( Fried portobello mushroom served with Guacamole, pico de Gallo, pomegranate and corn chips)

Spring Salad (Grilled pineapple, green apple, pomegranate, cherry tomato, mix salad, mustard dressing)

FIRST COURSE

Choose 3 dishes

Avocado Tempura Taco (Vegan mayonaise chipotle, cabbage salad and pico de Gallo sauce

Oyster Mushroom Pastor Taco (Marinated with pastor sauce, coriander, onion and roasted pineapple)

Grilled Portobello Taco (Refried beans, tatemada red sauce)

Cauliflower Pibil Taco (Marinated with Achiote paste, serve with avocado and xnipec sauce

MAIN COURSE

Choose 1 dish

Baked Vegetable in Mole Sauce

Chicharron Mushroom Sope

Baked Cauliflower Barbacoa, served with onion, coriander, salsas and corn tortillas and charro beans

DESSERT

All inclusive

Mandarin Sorbet

Warm Churros with Chocolate sauce

TRADITIONAL AUTHENTIC MEXCAN

STARTER

Choose 2 dishes

SOPES: BEEF CHORIZO (Corn sope, serve with refried beans beef chorizo, sour cream, fresh cheese, pickled onion and romain lettuce)

SOPES: CHICKEN TINGA (Corn sope, serve with refried beans chicken Tinga, sour cream, fresh cheese, pickled onion and romain lettuce)

SOPES: RIB EYE STEAK (Corn sope, serve with refried beans, rib eye, sour cream, fresh cheese, pickled onion and romain lettuce)

PANUCHOS: CHICKEN PIBIL (Stuffed corn tortilla with beans, served with chicken, romain lettuce, pickled onion and avocado slices)

PANUCHOS: BEEF ASADA (Stuffed corn tortilla with beans, served with beef asada, romain lettuce, pickled onion and avocado slices)

GUACAMOLE (Mexican avocado, with pico de Gallo, pomegranate and corn chips)

GUACAMOLE RIB EYE (Mexican avocado, with rib eye chicharron, pico de Gallo, pomegranate and corn chips)

GUACAMOLE OCTOPUS (Mexican avocado, with octopus chicharron, pico de Gallo, pomegranate and corn chips)

PESCADILLAS (Prepared with fish, tomato, onion, garlic and chipotle chilli, served with mix salad and spicy sauce) Traditional of the Acapulco Coast

CAMARONILLAS (Prepared with shrimp, tomato, onion, garlic and chipotle chilli, served with mix salad and spicy sauce) Traditional of the Acapulco Coast

ENAMORADO OCTOPUS (Corn tostada, octopus salad with, celery, pico de Gallo, serrano child, avocado, cherry tomato and enamorado sauce)

CEVICHES: RED SNAPER (Prepared with tomato, red onion, coriander, cucumber, fresh lime, and habanero chili)

CEVICHES: SHRIMP (Prepared with tomato, red onion, coriander, cucumber, fresh lime)

CEVICHES: COCKTAIL SHRIMP (Preparated with tomato, red onion, coriander, avocado, serrano chilli, fresh lime and cocktail sauce)

CEVICHES: OCTOPUS (Prepared with tomato, red onion, coriander, cucumber, fresh lime)

CEVICHE: MIX (Prepared with red snapper, octopus, shrimp, tomato, red onion, coriander, cucumber, fresh lime)

CESAR SALAD (Traditional mexican salad from Tijiuana Mexico served with, romain lettuce, parmesan cheese, cherry tomato and Cesar dressing)

TUNA TOSTADA (Served with corn tostada, chipotle sauce, avocado, ponzu sauce)

FIRST COURSE

Choose 2 dishes

SOUPS: TORTILLA (chicken tomato broth, fried tortilla, fried guajillo chilli, fresh cheese, avocado and sour cream)

SOUPS: TLALPEÑO (chicken broth, fried tortilla, onion, coriander, avocado, shredded chicken and chipotle chilli)

SOUPS: LENTEJAS (Vegetable broth, banana plantain, tomato, garlic, onion, coriander, chorizo, sausage, bacon)

TACOS: RIB EYE COSTRA (Served with corn tortilla, costra cheese, pico de Gallo with macha sauce, fresh avocado)

TACOS: BAJA SHRIMP (Served with corn tortilla, cabbage salad, pico de Gallo, mayonaise chipotle)

TACOS: BAJA FISH (Served with corn tortilla, cabbage salad, pico de Gallo, mayonaise chipotle)

TACOS: GOBERNADOR (Served flour tortilla, mix capsicum, melted cheese and mix salad)

TACOS: BEEF ASADA (Classic Mexican taco Served with corn tortilla, coriander and onion)

TACOS: CHICKEN PASTOR (Classic Mexican taco Served with corn tortilla, pineapple, coriander and onion)

TACOS: BEEF BARBACOA (Classic Mexican taco Served with corn tortilla, barbacoa juice, coriander and onion)

QUESADILLAS: TUNA CHICHARRON (Homemade tortilla, stuffed with cheese and tuna chicharron, served with mix salad and spicy sauce)

QUESADILLAS: CHICKEN TINGA (Homemade tortilla, stuffed with cheese and chicken Tinga, served with mix salad, sour cream, fresh cheese and spicy sauce)

QUESADILLAS: MUSHROOM CHICHARRON (Homemade tortilla, stuffed with cheese and mushroom chicharron, served with mix salad and spicy sauce)

MAIN COURSE

Choose 1 dish

CHICKEN MOLE (Served with Mexican rice, chicken breast, mole sauce and soft corn tortillas)

SHRIMP A LA DIABLA (prepared in adobo sauce, butter, coriander and served with Mexican rice and refried beans)

SHRIMP AL MOJO (Prepared with Garlic sauce, served with mix salad, and Mexican rice)

FISH AL MOJO (Prepared with Garlic sauce, served with mix salad, and Mexican rice)

FISH A LA TALLA (Served with Mexican rice, sopes and mix salad)

BIRRIA LAMB MIXIOTE (Baked birria, served with, green sauce, puercos beans and corn tortillas)

DESSERT

Choose 1 dish

Warm Mexican Churros with Cajeta sauce

Classic Mexican Flan (Creamy milk, guava sauce and buttercream)

Rice budding (Strawberry, cinnamon powder and buñuelo)

3 LECHES CAKE ( Served with fresh fruits)

HOMEMADE ITALIAN PASTA

STARTER

Choose 1 dish

CAPRESE SALAD (Heirloom tomatos, fresh mozzarella cheese, purple basil and pesto sauce)

RUCULA SALAD (Feta cheese, balsamic dressing, cherry tomato, dry figs)

Tagliatta (Rucula leaves, grana padano cheese, balsamic dressing, and filet di manzo)

FIRST COURSE

All inclusive

SOUPS: MINESTRONE (Vegetable broth, mix vegetables, penne pasta and grana padano cheese)

SOUPS: CHICKEN AND PESTO (Chicken broth, pesto sauce, cherry tomato and vermicelli pasta)

SOUPS: ZUPPA DI COZZE (Seafood broth, mussels, parsley and white wine, garlic croton)

MAIN COURSE

All inclusive

HOMEMADE PASTA: Linguini

HOMEMADE PASTA: Papardelle

HOMEMADE PASTA: Ravioli

HOMEMADE PASTA: Sorrentinos

SAUCES: POMODORO

SAUCES: PESTO (With black olives, sundry tomatoes

SAUCES: SHRIMP ARRABIATA

SAUCES: CHICKEN ARRABIATA

SAUCES: CHICKEN ALFREDO

SAUCES: NAPOLITANA SAUCE, with anchovies and black olives

SAUCES: CARBONARA SAUCE

DESSERT

All inclusive

Panacota with strawberry

Tiramisu Cake