Playa Del Carmen and Tulum Mexico Real Estate | Bluefina Tuna Cutting Ceremony at Inti Beach

Savoring the Sea: Bluefina Tuna "Snoring" Extravaganza at Inti Beach

Welcome to a culinary adventure that transcends the ordinary, where the flavors of the ocean meet the artistry of renowned chefs against the backdrop of Playa del Carmen's picturesque coastline. Recently, we were invited by Atelier Koolinario to partake in a mesmerizing Bluefina tuna snoring event at Inti Beach . Hosted by the talented Chef Antonio Moctezuma and joined by guest Chef Luis Centeno, this culinary soirée was a celebration of fine dining, creativity, and the unparalleled taste of Bluefina tuna. Paired with mezcal cocktails crafted by the skilled hands of Benjamin Nava, the evening promised an unforgettable gastronomic journey.

Founded in 1999, Bluefiná (Baja Aqua Farms) embarked on a mission to redefine the art of tuna ranching. Nestled in the pristine waters off the coast of Baja California, Bluefina has emerged as the global leader in Bluefin tuna ranching. Through sustainable practices and a commitment to excellence, Bluefina has cultivated a legacy of unparalleled quality and taste in its prized Bluefina tuna. From responsible aquaculture to meticulous care, each step of their operations reflects a dedication to preserving ocean ecosystems while delivering the finest tuna to culinary enthusiasts worldwide. A highlight of the evening was the ceremonial unveiling of a majestic 48-kilogram Bluefina tuna, sourced from the azure waters of Baja California. As the savory aroma of the tuna filled the air, anticipation mounted for the culinary journey ahead. The tuna "snoring" ceremony, a traditional way of cutting the tuna up is known as 'el ronqueo', which sounds rather strange because it comes from the same root as 'roncar', or 'to snore' in English.It comes from the noise the knife makes when it scrapes against the backbone. That's when it 'snores, although people mostly identify the term with the manual method of extracting the parts of the tuna which can be eaten.

Led by Chef Antonio Moctezuma and Guest Chef Luis Centeno, the seven-course menu was a symphony of flavors, each dish showcasing the versatility and excellence of Bluefina tuna.Each creation captivated the senses and left an indelible impression on our palates. Paired with Benjamin Nava's mezcal cocktails, the flavors harmonized effortlessly, elevating the dining experience to new heights of indulgence.

Duo of Oysters: Fresh oysters and smoked oysters with roasted peppers, lime, local oranges, smoked olive oil and pickled red onions

Black Tuna Tostada: Corn tostada with oysted sauce, sesame oil, lime, avocado puré, leek crisps and xcatic pepper alioli

Sashimi

Nigiri & Caviar

Tuna Tartare over sourdough toast with black garlic and morita pepper vinaigrette, cucumber and sishito pepper

Tuna Barbacoa Taco: Steamed whole head tuna, hand madxe corn tortilla, salsa verde, avocado and cilantro

As the evening drew to a close, we were treated to a mesmerizing fire show, accompanied by the infectious beats of a DJ. Against the backdrop of the moonlit ocean, dancers swirled and flames danced, casting a magical glow over the beachfront setting. It was a fitting conclusion to an evening filled with culinary delights and unforgettable moments.

With each dish savored, we found ourselves not just indulging in food, but immersing ourselves in a symphony of flavors and sensations. Until our paths cross again, may the memory of this magical evening, inspiring us to seek out new culinary adventures and savor the richness of the Riviera Maya.