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Chef Mariel Beiza’s Tuna with Mustard Seeds

By Karla Ortiz

Like lots of other cooking aficionados, Chef Mariel Beiza’s culinary experience started out small. But her knowledge has grown and been transformed via her own study and learning from others.

Beiza finds the expression of her soul in the dishes of Andanza and in the Restaurante del Parque of the Belmond Casa de Sierra Nevada hotel. Within two months of her arrival in San Miguel, she has managed to adapt well to the city, thanks to her work team that has allowed her to calmly learn the rhythms and the cuisine here.

Beiza, from a town in Oaxaca, decided years ago to study gastronomy in Cancún, thinking that at the end of her studies it would be easier to find a job. Shortly before leaving university, she connected with Banyan Tree, a Thai hotel complex with more than 50 hotels around the world. She worked for five years in their flagship, Saffron Restaurant, which employed Thai-born chefs. She learned a different sense of discipline and culture from them, she says.

Then she went to work at a chain of all-inclusive hotels with over 500 guest rooms. The pace and pressure increased, so she decided to look for a new place to land on her feet. She soon found a job as the executive chef at the Belmond, where she was interviewed and was told to make an impromptu dinner with whatever she found in the kitchen of the hotel’s Restaurante del Parque. Her dinner was so exceptional that she was hired to take over the post and has been working for Belmond for two months now, structuring the menus of both restaurants.

For this interview, chef Mariel Beiza shared with us a recipe for raw tuna with mustard seeds, which we are happy to share with you.


Raw Tuna with Mustard Seeds

200 gr tuna loin

40 ml soy sauce

50 ml orange juice

20 ml vodka

1 chile ancho

5 gr mustard seeds

20 ml lemon juice

Red onion (to taste)

1 avocado

Coriander leaves (to taste)

1 cucumber



Cut the tuna into sticks and set aside. To make sauce, mix the soy sauce with the orange juice, vodka, and half the lemon juice. Boil the mustard seeds together with the chile ancho, strain, and add to the soy mixture. Cut the red onion julienne style. Pureé the avocado in the blender with the remaining lemon juice and add salt and pepper. Cut the cucumber into julienne slices.

Bathe the cucumber and tuna sticks in the soy sauce and garnish with the avocado puree, red onion, and cilantro leaves in a deep dish.


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