Chef Guillermo Gomez, originally from Argentina, has had an amazing career spanning the globe for the past 25 years. We found him charming and delightful, down-to-earth and very engaging. Influenced by his mother’s northern Italian cooking, he immersed himself in the Mexican culture and has managed to transform Mexican cuisine as we know it today. Currently chef-owner of both “Sage” in the art district, and “Limo Heritage Kitchen” in Suelo Sur, he brings us the freshest, organic, sustainable and creative meals.
As you walk into Suelo Sur, where Limo Heritage Kitchen is located, you are surrounded by beautiful mature trees and natural grasses which create a landscape of magical serenity. A recent visit allowed us to experience the vision he’s been working on for 4 years, including his involvement in creating environmental changes surrounding food. The concept is casual, friendly and family-oriented, as well as offering fine dining. There are several areas to explore while you’re surrounded by trees, natural grasses, many native plants, raised herb beds and vegetables. The beer garden Entorno is a beautiful area created for families to bring their children and pets and enjoy beer, smash burgers, tacos and other snacks. The Bar Buho is made of concrete surrounding a sacred 200-year-old Guamuchil tree and serves uniquely creative cocktails. The dining area is large and situated amongst trees and plants, with beautiful leather chairs, hand-crafted wooden tables, and large concrete fire pits scattered amidst the area. The open stone and concrete kitchen offers three methods of preparing your meals. Chef tells us that all meat is sourced from Mexican ranchos, vegetables are organic and locally sourced as well as fish and poultry. Service is impeccable and the food is nothing short of divine.
A great appetizer to start is the Empanadas with shredded brisket, olives and hard-boiled egg. They were served with the most delicious roasted red pepper sauce. Another great starter is the delicious smokey-grilled organic blue corn and whole wheat flatbread, served with a black bean puree and cotija cheese. The beans had a deep rich flavor of cumin. One of the must-have dishes is the “Celeriac and Leek”, an artistically prepared celery puree with crispy fried leeks, fresh baby greens and flowers. The “Star” on the menu is the cattle ranch dry-aged bone-in rib eye with homemade tallow. It’s a great dish to share. A perfect ending to this meal is a light and fluffy banana souffle, smooth as silk served with homemade cardamon ice cream.
Visit and share the experience with your family and friends. Sunday brunch is served from 10 a.m. to 2 p.m., the Beer Garden is open Thursday to Sunday from 2 – 8 p.m., and Limo Heritage Kitchen serves dinner Tuesday to Saturday from 5 – 11 p.m. Suelo Sur is located next to Puerto Raiz.