Gracias Madre's celebrated plant-based Mexican cuisine takes center stage in its Hawaiian debut at Hotel Wailea starting December 1.
Gracias Madre, the celebrated Los Angeles plant-based Mexican restaurant, is set to enchant Hawaii with its aromatic and flavorful offerings at Hotel Wailea. This exclusive pop-up promises an unparalleled dining experience, bringing together the best of Gracias Madre’s organic fare and the luxury that defines Hotel Wailea.
“We are delighted and honored to bring together two iconic brands to offer a new twist on Gracias Madre’s cuisine using locally sourced Hawaiian ingredients, featuring both die-hard favorite menu items and never-before-seen dishes,” said Jonathan McManus, founder of Hotel Wailea. “Gracias Madre offers a sustainable dining experience that aligns perfectly with the true meaning of aloha—the breath of life. Hotel Wailea’s commitment to providing exceptional experiences aligns perfectly with Gracias Madre’s dedication to delivering flavors that not only satisfy the palate but also promote a sustainable and compassionate lifestyle.”
Jackfruit Lettuce Cups Courtesy of Gracias Madre
Gracias Madre Debuts at Hotel Wailea December 1
From December 1 through February 1, guests at Hotel Wailea can indulge in a curated selection of Gracias Madre favorites, featuring locally sourced ingredients. The offerings, available at the hotel’s pool with expansive views of three Hawaiian islands, include both signature dishes and exclusive creations. Dishes include Ceviche de Palmitos, Tacos de la Calle, Ceviche Tostadas, Lettuce Cups, the Madre Bowl, Heart of Palm Crab Cakes, and more.
Adding to the allure, Gracias Madre invites both guests and locals to festive gatherings at the hotel’s famed Treehouse. Nestled under a canopy of mangos and avocados with stunning ocean views, these intimate events will be hosted by Hotel Wailea Executive Chef Ryan Cruz and Gracias Madre Executive Chef Diana Briscoe.
Treehouse Courtesy of Hotel Wailea
Chef Ryan Cruz, mentored by culinary icons like Wolfgang Puck and Chef Raymond Weber, transforms each plate into a vibrant garden of flavors inspired by his love for Japanese art and floral arrangements. Chef Diana Briscoe, a Colombian-born chef, brings wellness and sustainability to every plant-based dish, using Latin American and Mexican techniques to create conscious, balanced cuisine.
Ranchero Bowl Courtesy of Gracias Madre
Reserve Your Stay at Hotel Wailea
Immerse yourself in the fusion of Gracias Madre’s cuisine amidst the tropical elegance of Hotel Wailea, where every bite tells a story of sustainability, luxury, and the true spirit of aloha. For those seeking a unique and unforgettable experience, reservations and more information can be found at HotelWailea.com.
