Latest news with #GabrielaChamorro
Time Out Dubai
6 days ago
- Entertainment
- Time Out Dubai
Girl and the Goose in Dubai
Somewhere between the cobbled streets of Granada and the smoky kitchens of Managua, there's a place where every meal feels like a celebration. In Dubai, that spirit lives at Girl and the Goose – the city's hidden slice of Central America tucked inside the Anantara Downtown Dubai Hotel. The cosy, terracotta-hued spot feels less like a restaurant and more like the coolest supper club in town. Girl and the Goose is the brainchild of Gabriela Chamorro, a former Emirates cabin crew pro who traded jet-setting for stir-frying – and trust us, she knows how to make you feel right at home. Expect a warm welcome, a menu full of heart and the chef herself making the rounds like you're old friends. The atmosphere is easy-going but elevated, while every bite is big on Central American soul. Dive into fresh tortillas piled high with slaw and salsa verde, plus crispy plantain chips scooping up guac like it's a sport. (Credit: Girl and the Goose) Tacos? Of course. Beef cheek or skirt steak, buttery empanadas bursting with caramelised onion and goat's cheese – order a few, regret nothing. Take your pick from a selection of zingy ceviche – sea bass aguachille is one of the most refreshing dishes around, with a cooling jalapeño sorbet propping up the thin layers of fish. Sounds odd, but it just works. Mains are where the magic keeps on coming. Share the grilled octopus if you're feeling generous, but don't even think about doing the same with the short rib clay pot: tender, smoky meat, creamy beans and pickled onions – all ready for you to wrap and stack your own way. It's a delicious dinner with a side of DIY. And just when you think you've peaked, dessert rolls around with a twist. Pick your sweet treat from a deck of illustrated cards, inspired by a nostalgic Central American game. Will you end on a crispy churro high? Or fall for the horchata tres leches? Just get both, really. (Credit: Girl and the Goose) The space itself is just as charming as the menu. Think sun-dappled tables, cosy warm cinnabar-hued chairs you'll want to sink into and a jungle of greenery draped overhead like you've stumbled into a secret garden. Vintage-style glass chandeliers cast a glow over it all, making it the kind of place that transfers a 'quick bite' into a leisurely meal complete with dessert (and maybe another round of drinks). So when a craving for punchy flavours strikes, you know where to go. Your little hidden slice of Central America in Dubai is waiting.
Arab News
22-05-2025
- Entertainment
- Arab News
Recipes for success: Chef Gabriela Chamorro offers advice and a passion fruit ceviche recipe
DUBAI: For Gabriela Chamorro, cooking is not about complexity; it's about heart, intention and staying connected to her roots. For the latest updates, follow us on Instagram @ As founder and executive chef of Girl & the Goose, Dubai's first restaurant dedicated to central American cuisine, she offers a personal take on traditional dishes from Nicaragua, Costa Rica, Guatemala and Panama. Chamorro focuses on thoughtful cooking that highlights the essence of each ingredient. Whether it's a humble tortilla or an intricate yuca gnocchi, every dish is designed to share a story and evoke a sense of home, she says. When you started out what was the most common mistake you made? I believed that complexity was the best way to showcase my skills: the more elements on the plate, the more impressive the dish. But over time, I've learned that simplicity, when executed with intention and love, is far more powerful. I used to overcomplicate dishes by adding too many elements or overthinking the presentation. Now, I find that true mastery lies in perfecting something humble, like a pipian verde, or a well-made guirila. What's your top tip for amateur chefs? Recipes are helpful, but your intuition is your best tool. Taste as you go and let your senses lead the way. I see cooking as a conversation between you and your ingredients. It should feel like a warm embrace, not a stressful performance. Stay present and enjoy the process. And invest in a good set of sharp knives; they make everything easier — and safer — in the kitchen. What one ingredient can instantly improve any dish? Lime is a game-changer in central American cooking. Its bright, zesty acidity lifts and elevates flavors, adding a refreshing pop to any dish. It doesn't just add flavor, it adds soul. Lime is the kind of ingredient that turns something good into something unforgettable. When you go out to eat, do you find yourself critiquing the food? I'm definitely someone who notices details, but when I dine out, I'm more focused on how the experience makes me feel overall. I look for warmth and a genuine sense of care, both in the food and in the service. You can taste when a dish is made with heart and intention, and you can feel the difference when hospitality goes beyond being just transactional. It's that human touch that stays with you. What's your favorite cuisine to order? I tend to gravitate toward Middle Eastern cuisine, perhaps because it evokes the same warmth, generosity and layered flavors that I associate with Latin hospitality. There's something deeply comforting about a vibrant mezze spread or a slow-cooked lamb dish. They speak volumes without saying a word. What's your go-to dish if you have to cook something quickly at home? I love making a simple dish, like a fresh tortilla with cheese, cream, scrambled eggs, gallopinto and a quick avocado salad. It's the kind of meal that feels like a hug and transports me back home. What customer behavior most annoys you? When a customer treats one of my team members with less respect or kindness than they would offer me. I believe in mutual respect across all levels. The magic of hospitality only thrives when everyone — guests and employees alike — feels seen, valued and appreciated. What's your favorite dish to cook and why? Fried fish with tomato sauce and rice, just like Mireya from Masachapa, Nicaragua (a major influence on Chamorro's cooking) makes it, is my absolute favorite. It's a nostalgic recipe that transports me back to the coastal breeze, the rhythm of the waves, and the warmth of a family keeping their traditions alive with love. Every time I prepare this dish, I feel deeply connected to my roots, to home, and to the simple joys of life. Cooking isn't just about the food, it's about preserving a piece of something timeless and meaningful. What's the most difficult dish for you to get right? Our yuca gnocchi served with a rich, delicate lobster bisque demands precision and patience. Yuca can be unpredictable, and achieving the right texture for gnocchi requires a delicate balance: too soft and it falls apart, too firm and it loses its melt-in-your-mouth quality. Then there's the bisque, which needs layers of flavors to develop, offering depth and elegance. But, when it all comes together, it is magic. It's a dish that humbles me every time, reminding me of the importance of attention to detail and the heart put into each step. As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? I'm a very passionate chef who holds high standards, but I believe that the best kitchens are built on mutual respect, joy and collaboration. I lead with kindness and purpose because a great service should feel like a well-rehearsed dance with people you trust. Chef Gabriela's passion fruit ceviche Ingredients: 500g organic seabass, diced into ½ inch pieces 120g passion-fruit puree 80g coconut cream 50g red onions 10g ginger 15g garlic 10g coriander stems 10g celery 3g salt Passion fruit coconut cream preparation: Peel and clean the onions, use only the hearts. Remove the leaves from the coriander, only use the stems. Peel garlic and ginger. Dice all the vegetables. Coarsely blend all the ingredients on medium speed along with the passion fruit puree. Strain through a fine mesh. Combine with the coconut cream and blend on medium speed. Refrigerate until ready to use. Plating: Place the raw fish in a serving bowl, pour the passion fruit coconut cream on top of it, and garnish according to taste.
What's On
11-03-2025
- Entertainment
- What's On
Dinner with...Girl & the Goose
From a humble living room to a sprawling tribute to Central America… 'Welcome home,' says Chef Gabriela Chamorro, her smile bright. She flourishes tight, uninhibited hugs, and her excitement to serve is palpable. We're stood inside Girl & the Goose – Restaurante Centroamericano, her lifelong dream, a whispered prayer finally come true. The venue opened just this past Friday and it's already packed. The full tables, the low, gentle din of conversation and the simmering hum of music fills me with joy, for I was there when this was all but one dining table, brought to life back in 2019. Ambiance Girl & the Goose is designed to reflect and celebrate rich cultural heritage and regional influences. The entrance, a terracotta doorstep, awning and door frame of a home with Spanish and Mesoamerican colonial influences, will tell you at first glance. 'At the supper club, it was all about making people feel at home,' says Chef, as she walks us through the space. 'This is something I wanted to bring back here, a cosy place that reminds me of the humble houses that I grew up in. Inside, that feeling is made deeper and more nostalgic with the open kitchen, where diners will be able to see Chef prepare dishes and interact with her, a warm echo of her supper club evenings, the rust red furniture, the veranda-style balcony, the traditional arches, the rattan touches, the corners of artefacts. With a spring in her step, she leads me to the private dining room, where the elements of the origins now live – the communal dining table, and the iconic artwork that hung on her wall and made the backdrop of all the supper club group photos. 'For me, it's been a very humbling experience, because out there in Dubai, there are so many restaurants but people still choose to come home and spend an evening with us and that's absolutely powerful. This is one of the reasons why I chose to bring this table and this painting here. For us, this painting is a symbol of resilience, change and the remarkable power of community.' Food 'Girl & the Goose is a modern take on Central American food,' explains Chef Gabi of the food. 'I take timeless traditional recipes from our region and I pair them with inspirations from my travels around the world, for something new and special.' The starters come as the flautas de pato (Dhs81) and the nacatamal de pollo (Dhs61). The flautas, crispy rolled tortillas filled with shredded duck confit and salsa negra, offer a snap and a crunch, smoky fat from the duck and a smooth sauce that steals the show – tart, sweet and spicy, like tamarind. The nacatamal is a traditional dish of masa corn dough filled with chicken, olives, rice and dates, and slow cooked in a banana leaf, warm and subtle with that telltale density of corn. The goat cheese and caramelised onion pastelitos (Dhs53) are little chewy Nicaraguan empanadas, a hint of sweet complimenting the salt of the cheese. The falta de ternera asada (Dhs83), Costa Rican tacos, feature grilled strips of insanely flavourful steak, with that sweet and smoky signature of slow cooking, and herby heat from the chimichurri and the gochujang chili mayo – a bodied bite. For the mains, the lemongrass Omani cod (Dhs137) is the highlight – fresh fish lashed with the lemon-ginger-heat trifecta of lemongrass chilli oil, slightly floral and sweet from the corn espuma foam. This dish is light, floats on your palate, as opposed to the heavier, saltier, more intense entrées. At the end of the meal, we're handed little cards with whimsical pictures of inviting desserts printed on them. My partner chooses the fiesta cake, a bomb of bitter chocolate served with crispy fried plantains and I choose the horchata tres leches, milky, sweet and deeply comforting, with cinnamon and lemon curd. While transformed, the food never strays too far from it's Mesoamerican roots, bringing a group of cuisines seldom touched here in Dubai. It stays true to the celebration of storytelling, community and the tradition of shared meals, a vital part of Central American hospitality. Girl & the Goose – Restaurante Centroamericano , Anantara Downtown, opening Fri, March 7, daily, 12pm to 1am, Tel: (0) 52 772 9888, @ Images: Supplied
What's On
04-03-2025
- Entertainment
- What's On
First look: Inside Girl & the Goose - Restaurante Centroamerican, flaunting Mesoamerican supper club legacy
Find here, a story in every bite… For the enlightened and the imaginative, perhaps you're already in the know – beloved underground (s0 far) concept Girl & and the Goose is on the cusp of going big. The restaurant, located in the Anantara Downtown, is all set to open on Friday, March 7. Not long now, until we all have a taste of this exclusive, eclectic dining experience, which founder and captain Chef Gabriela Chamorro started from the humble living room of her own home in 2019. 3 of 12 For those who are out of the mix, Girl & the Goose comes with a long history, a supper club legacy that has enthralled and delighted the taste buds of many a discerning diner, 5000 to be exact. Now, they're expanding their home into a more open space, with a stunning new location in the heart of Dubai that feels like home already the moment you walk in. Inside, you'll have a bite of ravishing Central American fare, reimagined by Chef's Gabi's travels around the world. As you walk up to the entrance, you're greeted by what resembles a terracotta doorstep, awning and door frame of a home with Spanish and Mesoamerican colonial influences, and inside that feeling is made deeper and more nostalgic, with the open kitchen, where diners will be able to see Chef prepare dishes and interact with her, an echo of her warm, homely supper club days, the veranda-style balcony, the traditional arches, the rattan touches, the corners of artefacts – everything is designed to reflect and celebrate rich cultural heritage, regional influences and keep it uber authentic. As a tribute to the beginnings of this journey and the spirit of the supper club, elements from Chef's home, where she hosted her evenings, have been put into the space, including the communal dining table where it all started, and the iconic artwork that hung on her wall and made the backdrop of all the supper club group photos. These pieces are located in one of the private dining rooms. What's On the menu? The food, first and foremost, is a celebration of storytelling, community and the tradition of shared meals, a vital part of Central American hospitality. Chef Gabi takes dishes from around Central America, and fuses tradition with innovation to create a menu that echoes her extensive personal adventures and experiences around the world. As such, the dishes honour the rich flavors of Central America, balancing heritage recipes with modern influences. This is a story of movement, migration and reimagination. Diners can sample dishes like antojitos (starters) inspired by the colourful street food culture of the region, featuring dishes like Nicaraguan pastelitos and Salvadoran pupusas, as well as a creative take on ceviches and Costa Rican tacos, highlighting the region's coastal flavors. Signature main courses offer interpretations of classic dishes, including sweet chili grilled prawns, achiote miso seabass, and slow-cooked short ribs served in a clay pot, all flanking bold flavours. In desserts, highlights include the not-so-traditional tres leches cake served with house-made artisanal mango ice cream and the hojuelas mille-feuille paired with house-made papaya ice cream, sweet and tropical. The supper club experience is being preserved, with a five-course tasting menu keeping the practice and the ethos of conversation and discovery alive. Guests can also enjoy Tranquillo Hour (happy hour), a lunchtime menu, and a dedicated ladies' night, and a specially curated kids menu. As such, many of the dishes on the menu have been taken from the original supper club menu, so if you missed your chance there, this is it. The beverage menu features signature cocktails that celebrates the seven nations and their distinctive flavours. You'll find alcoholic and non-alcoholic options infused with ingredients native to the region, as well as a thoughtfully curated selection of wines, beers, and spirits. A special 'Supper Club Selection', marked with a goose icon, highlights wines originally served at the supper club. Girl & the Goose – Restaurante Centroamerican , Anantara Downtown, opening Fri, March 7, daily, 12pm to 1am, Tel: (0) 52 772 9888, @ Images: Supplied
