Back-of-house
A lexander Stumpf joined the Peyote Group as executive chef for Peyote Dubai in November 2016 from Dubai-based Bulldozer Group. He sounds like a man on a mission: “The US gave the rest of the world an incorrect perception of what Mexico really offers. I was in Mexico City for two-and-a-half weeks last year working with the best in the country and in the world of modern Mexican cuisine. We are just touching the tip of what Mexico can offer in terms of ingredients and flavours.”
An integral element of bringing those authentic flavours to Dubai is being able to source the right ingredients. Stumpf explains: “It’s a long distance to fly goods from Mexico to Dubai and I could not do it without having a strong partner. I work very closely with Adriana Cavita, the newly appointed head chef at Peyotito in Nothing Hill. We work on development of ingredients and dishes, training and sourcing reliable suppliers.”
Defying expectation, the menu at Peyote comprises dishes that are clean and packed with superfoods. Stumpf elaborates: “The Peyote menu presents a refined and unique selection of Mexican cuisine, serving up beautifully crafted dishes based on a sharing concept around the main themes of ensaladas, crudos, ceviche, moles and maza. Peyote’s dishes are largely gluten- and dairy-free, making it a perfect choice for the health-conscious diner.”
On the menu, the aguachile selection, ranging from mild to very punchy in spice, has proved very popular. The chef says the octopus ceviche is also a guest favourite. However, Peyote Dubai’s signature dish is the lamb shoulder barbacoa which is braised for 24 hours and served with tatemada salsa, baby gem lettuce and homemade green tortillas.
Straddling front- and back-of-house, the open kitchen where Peyote’s food is made is a key feature of the restaurant and allows the chefs to interact with the diners. Stumpf says: “The open kitchen is a signature part of the restaurant and captivates the overall experience of the guests. The chefs are always visible, and from our side we can see how our guests are enjoying their food. They often they make their way to the counter and ask us questions about the cuisine, ingredients or technique.”
In fact, the forward-thinking team is working on techniques that most diners may not have heard of. Stumpf explains: “We are currently working on further enhancing the flavour of our tortillas through nixtamalization, which is the process of cooking corn in calcium hydroxide or lime. This will take the flavours of tortillas to another level.”
It seems that Stumpf and his team of 19 chefs are focused on standing out in a market that sees concepts come and go with more frequency than most. “We strive to create fresh, modern and flavourful dishes, prepared with love and passion, which is fundamental for real modern Mexican cooking,” he concludes.
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