Four Seasons Hotel Bengaluru Celebrates Homestyle Mexican Flavours with “Vamos a Comer” by Chef Erika

When it comes to global cuisine, the closest parallel to Indian food is often found in Mexican delicacies. Both are rooted in shared stories, vibrant street corners, and community-style eating. They go far beyond mere nourishment and instead become expressions of heritage, identity, and warmth.

Sending a heartfelt Hola to Bengaluru, Four Seasons Hotel Bengaluru embraces this cultural and culinary kinship with Vamos a Comer, a soulful Mexican pop-up that brings guests the joy of honest, heart-warming food that feels like it came straight from a family kitchen.

Helmed by Chef Erika, this four-day pop-up at CUR8, the hotel’s all-day dining restaurant, focuses on quality ingredients and time-honoured recipes. It celebrates the essence of Mexican cooking, not through elaborate plating or fusion, but through flavour, tradition, and soul.

“At Four Seasons, our culinary legacy is rooted in celebrating chefs who cook with heart, with the same passion and warmth they bring to their own family tables. With this special pop-up at CUR8, our vibrant all-day dining restaurant where guests can always relish international flavours, we are proud to present Chef Erika’s soulful Mexican cuisine. This is an experience that blends homestyle comfort with refined hospitality,” shares General Manager, Biswajit Chakraborty.

Guests can consider this pop-up a personal invitation into Chef Erika’s world in Jalisco, where she grew up near the lush surroundings of Chapala Lake. Her food is shaped by the region’s fertile land, access to fresh seasonal produce, and the enduring influence of her tita, or grandmother, whose humble kitchen first inspired Erika’s deep connection with food.

The menu showcases comforting favourites such as Crema de Frijol, a velvety bean soup finished with crema and fresh cilantro and Chilaquiles, crisp tortilla chips simmered in red or green salsa.

No Mexican spread is complete without Guacamole with Totopos, creamy avocado blended with lime and cilantro, served with crispy tortilla chips. Guests must also try Centenarios, her grandmother’s beloved buttery cookies topped with natural fruit preserves. And to end on a sweet note, there is Pan de Elote, a soft, moist corn cake with a touch of dulce de leche.

Date: 22nd to 25th May 2025 Venue: CUR8, Four Seasons Hotel Bengaluru Available for Buffet Dinner & Sunday Brunch Reservations: +917619146004