When it comes to global cuisine, many people find that Mexican dishes closely resemble Indian food. Both are rooted in shared stories, vibrant street corners, and community-style eating. They go beyond mere nourishment and become heritage, identity, and warm expressions.

Sending a heartfelt Hola to Bengaluru, Four Seasons Hotel Bengaluru embraces this cultural and culinary kinship with Vamos a Comer. This soulful Mexican pop-up brings guests the joy of honest, heart-warming food that feels like it came straight from a family kitchen.

Chef Erika heads this four-day pop-up at CUR8, the hotel’s all-day dining restaurant. It focuses on quality ingredients and time-honoured recipes and celebrates the essence of Mexican cooking, not through elaborate plating or fusion but through flavour, tradition, and soul.

“At Four Seasons, our culinary legacy is rooted in celebrating chefs who cook with heart, with the same passion and warmth they bring to their family tables. With this special pop-up at CUR8, our vibrant all-day dining restaurant where guests can always relish international flavours, we proudly present Chef Erika’s soulful Mexican cuisine. This experience blends homestyle comfort with refined hospitality,” General Manager Biswajit Chakraborty shares.

Guests can consider this pop-up a personal invitation into Chef Erika’s world in Jalisco, where she grew up near the lush surroundings of Chapala Lake. Erika’s cuisine reflects the region’s fertile land and access to fresh seasonal produce, deeply influenced by her title, or grandmother, whose humble kitchen first sparked her profound connection with food.

The menu showcases comforting favourites such as Crema de Frijol, a velvety bean soup finished with crema and fresh cilantro and Chilaquiles, crisp tortilla chips simmered in red or green salsa.

No Mexican spread is complete without Guacamole with Totopos, creamy avocado blended with lime and cilantro, served with crispy tortilla chips. Guests must also try Centenarios, her grandmother’s beloved buttery cookies topped with natural fruit preserves. And to end on a sweet note, there is Pan de Elote, a soft, moist corn cake with a touch of dulce de leche.

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