Nopales with tomato and mozzarella at Rosewood San Miguel’s 1826 (Photo by Brad A. Johnson)

I previously wrote about the outstanding cuisine at Rosewood San Miguel’s 1826 restaurant. Well, chef Carlos Hannon has left the hotel (for Rosewood’s Little Dix Bay in the Caribbean). The new chef in San Miguel is Victor Palma, who was previously the chef de cuisine at Las Ventanas al Paraiso, where he was intrumental in introducing that legendary resort’s new menus earlier this year. I got the exclusive sneak peak at Palma’s new menu at San Miguel’s 1826, due to be rolled out in the coming days. Here’s a quick look at what to expect.

Outdoor dining at Rosewood San Miguel’s 1826 restaurant (Photo by Brad A. Johnson)

Octopus dusted with chicharone dust and fried, served with local panela cheese. (Photo by Brad A. Johnson)

Tuna ceviche with habanero chile and green apple wrapped in avacado (Photo by Brad A. Johnson)

Pan-roasted snapper with garlic and guajillo chile-infused oil and caramelized mushrooms (Photo by Brad A. Johnson)

Sous-vide park carnitas with mole, plantain banana puree and pickled onions (Photo by Brad A. Johnson)

Prickly pear cactus fruit sorbet with chile powder (Photo by Brad A. Johnson)

Banana cake with chocolate, peanut brittle and banana ice cream (Photo by Brad A. Johnson)