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Cotton House pop-up restaurant

Israel Loyola’s Mexican cuisine

01.11.22

Since opening the Cotton House hotel has been on a mission to bring the world to Barcelona, in every sense. Accommodating guests from far off reaches as well as providing locals the chance to experience far off places. From mid November onwards the latest pop-up gastronomic project is Oaxaca, by Mexican chef Israel Loyola. A set menu in 5 tiempos, served inside or on the beautiful hotel terrace.

Israel comes from the Oaxaca region of Mexico and the food reflects its diversity and richness, together with that of the Puebla and Guerrero regions. The project presents numerous logistical challenges for the hotel and Israel Loyala will be personally  cooking everything in collaboration with the Cotton House team. Some of the dishes that make up the menu incorporate more than 150 traditional ingredients that mix colors, flavors and textures that allow it to innovate with different products, always respecting the most traditional techniques.

From Nov 17th till Dec 4th inclusive

  • Cotton House, chef Israel Loyola
  • Cotton House, chef Israel Loyola
  • Cotton House, chef Israel Loyola

     

    Loyola started his career early, learning his craft from his mother in the home. His professional journey has brought him around the word and back. He has worked with Alejandro Ruíz of Casa Oaxaca, Enrique Olvera from Maíz de Mar as well as Mission 19 by Javier Plasencia. He has also worked at the Black Ant in New York until he found what would be a turning point in his career: the Jacinto 1930 in San Miguel de Allende. His latest adventure is Restaurant sin nombre Restaurant without a name in the city of Oaxaca earned him recognition in Mexico for being a healthy cuisine proposal.

  • Cotton House, chef Israel Loyola
  • Cotton House, chef Israel Loyola
  • Cotton House, chef Israel Loyola

     

    Today he is marking a new stage in his professional career with El Parián restaurant, highlighting the importance and need to maintain the traditions and gastronomic techniques of the Oaxacan region, promoting the value of the origin of the products and the quality of the native ingredients