As a wine and culinary expert, I have made a promise to my wine-loving friends to meticulously document my adventures in Valle de Guadalupe. Today, I want to provide you with an exclusive glimpse into the hidden culinary gems of this enchanting region. During my recent visit, one restaurant that captured my attention was Emat, the signature farm-to-table establishment at Vinicola Hilo Negro. Under the skilled guidance of Chef Eduardo Salgado, Emat offers a sensory experience that leaves no detail unattended.
Chef Eduardo Salgado’s Journey:
Chef Eduardo Salgado, a graduate of the esteemed Culinary Institute of America (CIA), is at the helm of Emat. His culinary journey has taken him across the globe, where he honed his skills under the tutelage of world-renowned chefs in Barcelona and Via Veneto. His formal training in Japanese cuisine and experience working with masters such as David Chang and Masa Takayama have provided him with a unique perspective on flavors and techniques.
Elevated Local Flavors:
One of the things that impressed me most about Emat was Chef Salgado’s ability to elevate the essence of local flavors while infusing them with his own creative flair. Each dish that graced our table was a work of art, reflecting the passion and expertise behind its creation.
Unforgettable Culinary Delights:
Emat’s menu holds a treasure trove of unforgettable culinary delights. As I delved into the offerings, two dishes stood out, leaving an indelible mark on my taste buds. The Octopus Tartar, a harmonious blend of tender octopus, vibrant herbs, and delicate seasonings, took me on a journey of exquisite flavors. And then there was the White Miso Cod—an ethereal masterpiece that left me craving for more. The fish, perfectly cooked to melt-in-your-mouth perfection, was bathed in a delicate white miso sauce that complemented its natural sweetness.
A Splurge Worth Indulging In (Meat Lovers Alert):
For those who appreciate the magic that unfolds when superior beef meets exceptional wine, I wholeheartedly recommend indulging in the Japanese Wagyu A5. This cut of beef is a testament to simplicity and perfection, both in its origin and execution. The marbling, tenderness, and rich umami flavors will leave you utterly mesmerized.
A Memorable Finale Because Sweet Tooth is My Middle Name:
No culinary experience would be complete without a memorable finale, and Emat delivers just that. Their Corn Flan with Rompope Ice Cream is a delightful combination of textures and flavors. The creamy flan, infused with the essence of sweet corn, harmonizes beautifully with the velvety rompope ice cream, leaving a lingering sweetness on the palate.
Pairings to Savor:
At Emat, the wine selection is carefully curated to complement the culinary creations. My husband and I had the pleasure of discovering the Nido de Abeja Primitivo, a wine that perfectly complemented our meal. Its luscious notes of dark berries and hints of spice added a layer of complexity to the dishes, creating a harmonious symphony of flavors. As a special treat, we rewarded ourselves with a bottle of Alta Costura, a collaboration between Hilo Negro, Beckstoffer Cabernet, and Nebbiolo. Its exceptional quality and unique character made it a memorable companion to our dining experience.
In closing, I urge you to pay a visit to Emat at Vinicola Hilo Negro during your time in Valle de Guadalupe. Chef Eduardo Salgado’s culinary prowess, combined with the breathtaking flavors and meticulously crafted dishes, will transport you to a realm of pure gastronomic delight. And don’t forget to mention that the Javys sent you. Cheers to unforgettable experiences and delightful discoveries!
Javy & Flako