chukker: a jewel of argentine cuisine in riviera nayarit

Article originally appeared on Forbes Mexico.

The Argentine culinary tradition is honestly recreated among the wonderful landscape of Mandarina Resort & Residences

The aromas and flavors faithfully evoke the feel of Argentine fields. The dishes at Chukker are brought to life through techniques that instill the tradition of barbecue, including respect for fire and patience. This experience takes place outdoors on the fields of Mandarina Resort & Residences in Riviera Nayarit.

Gastronomy is deeply integrated into the natural landscape, which is formed by majestic mountains in the distance, lush slopes and open plains that are similar to the territory that inspires it. A few meters away is the organic garden, where fresh ingredients featured in the restaurant’s curated dishes are harvested.

“We focus on taking care of the authenticity of the recipes. We work with highly selected meats from free-range cattle,” says Giovanni Balloni, executive chef of Club Mandarina in Riviera Nayarit from RLH Properties. He, like the entire Chukker kitchen team, learned the secrets of maintaining the juiciness of the protein and the endearing value of Argentine cuisine from the barbecue master Martín Gomez Maciel.

“What Martín shared with us was having tact with the product and respecting its nature. That is why we cook in a very rudimentary way, avoiding the use of salt during cooking. Simplicity is best, although that doesn’t mean it’s easy”, emphasizes Balloni and explains that the selection of firewood was vital: “we only use two types of wood that are found in the Sierras that surrounds Mandarina and are sustainable”.

Thus, at Chukker, you can cook a whole rack of ribs on the cross or on the grill for a feast of at least 15 diners in the fullness of the field. Plus, a splendid Bife de Chorizo and a Grilled Pork Matambre. Of course, the menu includes top-quality sausages, such as pork chorizo, black pudding and gizzard.

Balloni reveals that in the near future, the Chukker team plans to incorporate other proteins from animals raised in the vicinity of Mandarina such as organic duck, quail and chicken. This is part of the ‘Farm to Table’ philosophy that governs their work.

Understanding the embers and the flow of the wind, calculating cooking times and being happy with the final result was part of the lesson for Martín, a passionate cook from the Argentine pampas, the land where he was born. That sense of belonging and celebration echoes through the atmosphere and through the music.

Poetry immersed in El Chamamé, Intangible Cultural Heritage of Humanity, and singing by José Larralde is part of the Chukker experience after a friendly game of polo or a walk through the stables. There, in the shade of a large tree surrounded by green grass, emotions come together when tasting an authentic Argentine barbecue paired with good wine from the Southern Cone or a fun house cocktail with Mexican touches. This, while the sunset tints the horizon.