The many cuisines of Latin America can add a new world of flavor to any galley
My passion for Latin America and its vibrant culinary scene fills me with pride, especially knowing that so many talented Latin American chefs are excelling in the yachting industry. I’m Mexican, and my wife is Brazilian. We lived in Brazil for four years and now spend most of our vacations in Mexico. We’re based in Huatulco, a beautiful beach destination on the Pacific coast of Oaxaca — a state renowned for its traditional cuisine, rich in pre-Hispanic ingredients, as well as for mezcal.
My yachting journey began in 2017 when I arrived in Antibes chasing an opportunity. Since then, I’ve worked on various yachts and my passion for cooking has only grown.
Mexican cuisine has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity — a distinction that brings both pride and responsibility. It inspires me to explore our recipes and ingredients deeply, showcasing the diversity of Mexican gastronomy.
One of the simplest and most popular techniques in Mexican cuisine is tatemado, used to prepare salsas. It basically involves placing ingredients directly on the embers or on a clay griddle to char their skin, enhancing their flavor with a smoky depth.
A super easy recipe is to place three tomatoes or six tomatillos, two jalapeños, one habanero, half an onion and a couple of garlic cloves on a grill or pan until the skin turns dark from the heat. Then simply mash everything in a mortar with a bit of salt. You can add a splash of apple cider vinegar to enhance the acidity and some olive oil for a smoother consistency. (If using dried chilies, it’s best to remove the seeds beforehand.)
The first time I made this on a yacht, it was for an Italian chef. He thought I was crazy for burning the ingredients — until he tasted the salsa. That’s when he realized that Mexicans might be crazy about spicy food, but the flavor was absolutely worth it!
Another fantastic salsa for the perfect taco day is my aunt’s go-to recipe whenever we have a carne asada. You’ll need: three Hass avocados, three habanero chilies, four fresh tomatillos, half a white onion, half a garlic clove, a bunch of fresh cilantro, salt and olive oil. Just blend everything until you get the perfect creamy consistency, and you’re done!
Latin America as a whole is a world of possibilities. From Mexico to Guatemala, Costa Rica, Panama, Colombia, Argentina and Peru, the region’s gastronomic scene is blooming with unique flavors and creativity. Brazil has also been a tremendous influence. Its simple yet flavorful everyday dishes, along with its agricultural richness — especially coffee, which my family in Minas Gerais carefully produces — are a constant source of inspiration.
As a Latin American chef, I’ve noticed a growing demand among yacht owners, charter guests and crew for multicultural flavors that bring them a taste of home. Dishes my clients love — and I enjoy preparing — include fresh corn tortillas, fish tacos, beef birria, ceviches, shrimp aguachile, patacones, guacamole, pão de queijo, tapioca recheada, farofa and perfectly grilled picanha.
It’s important to remember that you never stop learning. Every time I travel to a new country, I try to learn a bit about its culture and cuisine. Being a charter chef allows me to channel my creativity and fulfill my clients’ curiosity for new culinary experiences. This constant innovation keeps the yachting industry vibrant, ensuring every journey is unique, flavorful and unforgettable.
Emmanuel Sandoval is the chef on board Stellamar, a 115ft Cantiere delle Marche expedition yacht. New to the charter market in 2024, Stellamar is available to charter through West Nautical.