According to the World Tourism Organization’s recent Global Report on Food Tourism, a third of tourist
spending is devoted to food. It’s no surprise then, that hotels constantly try to improve their dining options for guests so instead of going out they can stay in.
Marriott has just rolled out new menus at five pilot hotels that highlight local specialties and use locally sourced ingredients.
Called Taste of the Caribbean and Latin America, here are the hotels with the new menus –
I took a look at the St. Kitts menu and found a Caribbean lobster mac & cheese. Yum.
On the JW Marriott Lima menu I saw a Peruvian corn souffle and a chowder which looked great.
Peruvian Corn Souffle
Oven baked, filled with cheese, Andean mushroom ragout, port braised shallots and grilled peppers
Peruvian Crawfish Chowder
Crawfish broth, fresh cheese, green lima beans, yellow potato, quail egg, black mint and a dash of cream.
Some of the other featured dishes from the new menus include –
Duck leg from Maquehua with sautéed sweet potatoes, broad beans and organic arugula salad (Chile)
Sea bass with roasted heart of palm, Brazil nuts and basil infused olive oil (Brazil)
Frigate Bay Reef Lobster (St. Kitts)
Confit suckling pig with aQuince-apple puree, peach-thyme juice and a parsley & celery salad (Peru)
Would you try any of the new menu items, or do you prefer to stick to familiar dishes?