This week on The Food Court, we have a very special guest: Chef Yvan Mucharraz from the Michelin-starred restaurant Comal in Cabo! Comal is the pinnacle of modern Mexican cuisine, set in the breathtaking Chileno Bay Resort. Picture walking through the luxurious lobby, down a lush hillside, and along a stunning walkway adorned with swings and lounge spots, leading you to this open-air paradise with unforgettable ocean views.

Chef Yvan’s inventive menu spans the distinct regions of Mexico while weaving in South American influences. One standout? The Octopus Kastakan—thinly sliced octopus mixed with crispy cubes of pork belly and pork skin, served with warm, slightly sweet plantain tortillas. And don’t miss their unique take on Pavlova, featuring a strawberry-basil sorbet that showcases an array of pastry techniques.

In our chat, Chef Yvan shared his early memories of making guacamole on a comal with his grandmother, learning to craft tortillas as a kid, and his passion for farm-to-table dishes. We also dive into his exciting upcoming chef collaborations. Trust us—this episode will have you ready to pack your bags for Cabo!

Catch it now on Spotify or wherever you get your podcasts! And don’t forget to follow Chef Yvan and Comal on Instagram for mouthwatering updates: @comalcabo | @ymucharraz