Chef Mateo Granados grew up on the Yucatan Peninsula.

      Chef Mateo Granados of Mateo’s Cocina Latina in Healdsburg will be doing a series of pop-up meals from Feb. 21 to 24 at the Design Hotels’ Papaya Project in Tulum.

   If you’ve been dreaming of a Caribbean getaway, here’s your chance. The Original Experience package includes a three-night stay at this rustic, bohemian resort, which is in keeping with the chef’s tradition of serving pop-up, Tendejon dinners  in Sonoma County.

    The package includes lodging and  daily breakfast, a welcome dinner by Granados featuring  traditional Mayan cuisine, a four-course Latin Fusion dinner and  a Sunday brunch, all prepared by the chef.  Packages start at $855 each. For more details, go to www.designhotels.com/specials/mbo_experiences/ppp_chef.

  Meanwhile, here is one of the  dishes Granados plans to serve during his pop-up, Yucatecan sojourn:

Sopa de Chaya con Medula de Res

Makes 4 servings

4.4 ounces chaya or spinach

 ½ pound potatoes

¼ cup cream

½ pound yellow or white onions

½ cup olive oil

6 cups beef stock (made from the knee joint)

4 pieces bone marrow

2 or 3 garlic cloves

4 bay leaves

Put the oil in a sauce pan and heat. Dice the potatoes and onions to quarter of an inch size, put them in the  sauce pan with the oil. Stir until the potatoes start falling apart. Add the chaya or spinach, stir continuously to integrate until they are all wilted together. Add the cream and bring the mix to a boil. Add the beef stock and bring to a boil again, then let simmer on low for 10 minutes. Blend until smooth and season with salt if needed.

Rub the bone marrow with olive oil, then place them standing up in a sauce pan with 2 or 3 garlic cloves and 4 bay leaves and place in a preheated 400 degree oven for 30 minutes.  Extract the bone marrow from each roasted bone and place a portion in the middle of the soup.


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