“Vulve a la vida” literally means “return to life” and gives its name to a typical Mexican dish. The seafood cocktail, prepared with beer and mezcal, and served to give energy, and especially popular for curing hangovers. These days, he is one of the big stars of the III Edition of the Peixe Atlântico Gastronomic Days taking place at the Vinum restaurant, located in the Graham’s Cellars, in Vila Nova de Gaia. “It lives up to its name, literally bringing us back to life”, it promises.
Annually, the event celebrates in 2025 a tribute to seafood products through traditional Mexican cuisine. At the table, a journey from the Atlantic to the Pacific, from Portuguese ports to the coasts of Mexico, is proposed. Originating in the Port of Matosinhos, fish and seafood from the Atlantic coast inspire the work of Joan Bagur, award-winning Spanish chef of Mexican cuisine, who heads Oaxaca Cuina Mexicana, a restaurant recognized as one of the bastions of Mexican culture in Europe. Joan Bagur was invited by Vinum’s chefs, Iñaki and Mikel Lopez de Viñaspre, to create, together, a unique and singular menu, served until October 29th.
Remedy for “cruda”
“Vuelve a la vida” is prepared with beer and mezcal
The culinary event, “designed to celebrate the connection between the sea and the table, where cultures, techniques and traditions from two different worlds intersect”, reveals the note sent to Boa Cama Boa Mesa, its star ingredients are oysters, tuna, shrimp, sea bass, croaker, octopus and sole, from the Port of Matosinhos. The raw material intersects with Mexican technique and recipes.
One of the highlights of the menu is the “Vuelve a la Vida”, a typical street food dish, famous in Mexico as a remedy for “cruda” — the hangover —, for its combination of freshness and comforting flavor. Prepared with beer and mezcal, this version combines octopus, shrimp and wild mezcal (€32).
They also include this special menu Mexican “Salsas” “Verde Y Roja” and “Ostra con aguachile rojo”. The tuna is served raw, on a tostada enriched with chipotle, followed by a “Green Sole Ceviche”.
The tribute to the sea ends with the “Seabass à “la talla”, prepared on the Vinum grills.
Finally, the “Mole Negro de Oaxaca”, one of the rarest and most significant in Mexican culture, tops a typical chocolate pastry.
For company, wines from the Symington family and friends accompany the meal, with emphasis on references such as Vértice Millésime Sparkling Wine 2021, Anselmo Mendes Contacto Loureiro 2024, Pequeno Dilema 2023 and Graham’s Tawny 50 Year Old Port.
Product, culture and surprising flavors
He strars with aguachile and hab and hababare
The Peixe Atlântico Gastronomic Days take place at Vinum Restaurant & Wine Bar until October 29th. The good news is that the restaurant will keep some of the dishes presented during the event on the menu, such as “Vulve a la Vida” – only subject to market availability.
“We are excited to present this third edition of the Peixe Atlântico Gastronomic Days, highlighting these magnificent products together with a culture so distinct from Portuguese”, says Inaki Lopez de Viñaspre, from Vinum. After having crossed Atlantic fish with Basque and Japanese cuisine in previous days, “bringing to Porto a chef and friend as special as Joan Bagur is a true honor, and we can’t wait to surprise our friends and customers with a menu that truly reflects our unique culture together with our love for the product of this sea.”
Restaurante Vinum
About Vinum Restaurant & Wine Bar (Caves Graham’s, Rua do Agro, 141, Vila Nova de Gaia. Tel. 220930417) sees the Boa Cama Boa Mesa 2025 Guide: Wine and landscape serve as a guide to the experience. At Graham’s Cellars, a room among barrels and another overlooking the landscape are the scene of permanent praise for the quality product that shines after passing through the Basque grill. “Trás-os-Montes beef ham” and “Tartar steak” start. Then comes the fish from the market, the “Entrecôte” or the “Old cow chop”. Pair Port wine with cheese and “Caramel and raspberry tart” or opt for one of the two tastings.
Joan Bagur with the Inaki brothers Mikel Lopez de Vinaspre
The post “Vulve a la vida”: traditional Mexican dish that gives energy and cures hangovers is the star of the menu served in Gaia appeared first on Veritas News.
