Canopy by Hilton Cancun La Isla has just appointed Chef Miguel Estrada to oversee the culinary programming at the hotel’s two f&b concepts: Wander Rooftop and Azulinda Café & Bar.
Located between the glistening waters of the Caribbean Sea and Nichupte Lagoon, Canopy by Hilton Cancun La Isla is a beachside hotel offering a relaxing escape. With 174 luxury guest rooms, including five expansive suites, Canopy provides an intimate atmosphere that sets it apart from the larger properties in Cancun. Guests can enjoy dining options like Wander Rooftop, Azulinda Café & Bar, and Canopy Central, as well as the rooftop pool with views of the sunrise and sunset across both the sea and the bay. With attractions like La Isla Shopping Village nearby, including shops, dining, and entertainment, Canopy by Hilton Cancun La Isla provides the perfect setting for a memorable stay.
Roasted Sweet Potato with Burrata Cheese
Ingredients
Yellow Sweet Potato
Olive Oil
Burrata cheese
Macadamia Nuts
Muscovado
No salt butter
Onion ashes
Salt and pepper
Baby Arugula
Sorrel leaves
Baby spinach
Clavelina petals
Eureka lemon
Directions: Wrap the sweet potato with tin foil after being seasoned with olive oil, salt, pepper, and herbs. After it is roasted (approximately 23 minutes), unwrap it, smash it, and let it rest. Then place the spinach leaves, arugula, sorrel, olive oil, lime, and salt evenly in a bowl. Next, caramelize the macadamia with muscovado, then let it rest and cut into small pieces. To dress the salad, cook the butter on a pan until its color looks golden.
To serve it, place the cheese at the center of the plate, and the sweet potato pieces around it. Place the leaves on empty spaces as decoration. For the dressing, pour the cooked butter accompanied with macadamia and onion ashes.
