Elegant New Hacienda Opens Restaurant in Kinchil - The Yucatan ...

By Catherine Rael

At Hacienda San Jose Pachul

The evening began on the large roof terrace at the beautiful Hacienda San Jos? Pachul, located 35 minutes outside Merida off the new highway to Celestun (km 41, Carretera Tetiz/Kinchil). Under a brilliant net of stars surrounded by the chirping of the surrounding forest, and with a drink in hand, (mine a Negroni) we enjoyed a quiet conversation at this elegant new Hacienda and speculated about the meal awaiting us.?? Ah, the peace and tranquility!

Bartender and Chef, Jos? Fernandez, finally turned to our group with a grin on his handsome face, 120 pounds of highly strung chef unveiled his new menu to the six of us who were gathered to plan a benefit event for the Puuc Jaguar Conservation with the support of Hacienda San Jose Pachul, The Yucatan Times, The Sistema Estatal de Orquestas Juveniles de Yucatan, Soho Gallery, and Yucatan Today, scheduled at Hacienda San Jos? Pachul for December 8, 2012.? Jos? gave us time to scan the menu, and when we looked up at him, he said proudly, ?This is going to be very special.?

But as we have learned recently, a meal at Hacienda San Jos? Pachul is always special: innovative, beautifully prepared and presented, fun and unhurried.? Ours began with a rich p?t? paired with delicious chutneys ? my favorite, the ancho chile and sour orange marmalade, made a perfect complement to the rich chicken liver p?t?.? A lovely spinach and avocado bisque followed by a fresh layered salad of local beans, sweet red peppers and panela cheese that primed our palates for the incredible main course; an ossobucco that will linger as one of our most pleasant food memories in many months.? Savory, spicy and silky, the meat melted off the bone and into our hungry mouths.? ?Ossobucco is usually a veal shank,? Jos? explained.? But with veal so hard to find in Yucatan, Jose chose a beef shank that he cooked slowly for four hours.? Served on a bed of chunky plantain and potato mashed and paired with a full-bodied Argentinean Cabernet Sauvignon recommended by Jos? and partner Richard Fuller, the ossobucco was beyond ?very special.?? It was nothing less than spectacular.

We finished the meal with a delicious lime cr?me brulee and espresso, accompanied by sighs of contentment and regret that the meal was over.? For dedicated foodies nostalgic for restaurants in Vancouver or San Francisco or New York, here?s a delicious solution 35 minutes west of Merida: Hacienda San Jos? Pachul.

For information and reservations at Hacienda San Jose Pachul please visit their website: www.haciendasanjosepachul.com

For information about the Dec. 8 fundraiser for Puuc Jaguar Conservation please email: puucjaguar@gmail.com

?