How it works

Step 1: Unpack and Organize
First things first, use the “What’s In the Box?” list to make sure you’ve got everything you need.

Next, set up your mise-en-place (French for "put in place") by unpacking each ingredient, so they’re ready for you when you’re ready for them. As you'll see, all the prep work has been done for you so you can plate this meal within 20 minutes or so.

Use your meal kit ingredients within three days of delivery. If not cooking immediately, store all ingredients in your fridge until you’re ready to start.

If the Wagyu steak is still frozen upon receipt, make sure it defrosts in the refrigerator for about 6 hours before cooking. Remove ingredients from the fridge 15 minutes before you’re ready to start cooking.

If you need help with your kit email us at

Step 2: Watch and Cook-Along
This meal box was crafted by Marriott Bonvoy, the chefs at Solaz, a Luxury Collection Resort, Los Cabos, and the World Chef/YumCrunch culinary team.

Follow the cook-along video below when you're ready to start cooking alongside Chef Emanuele! We recommend watching the videos in advance!Step 3: Enjoy with Your Friends and FamilyIt’s time to reap the rewards of your foodie efforts and taste the delicious meal you just made.

Watch the recipe video:

  • What's in the Box?

    from Solaz, a Luxury Collection Resort, Los Cabos

    Wagyu Steak with Mole Negro, Fried Plantain Molotes, and Sauteed Brussels Sprouts

    Serves 4

    Wagyu New York Strip Steak with Mole Negro, Fried Plantain Molotes, And Sauteed Brussels Sprouts
    (makes up to 4 servings)

    16 oz Raw Wagyu New York Strip Steak

    1 Package Pre-made Mole Negro

    8 Par-cooked Plantain Molotes (Plantain balls stuffed with Oaxacan cheese) 

    2 Cups Halved, Blanched Brussels Sprouts

    You’ll also need:


    Knife or scissors 

    A steel pan or cast iron skillet 


    Cutting board or clean counter surface 

    Sheet tray 

    Parchment paper or aluminum foil

    Cloth napkin (optional) 


    Cooking Oil



    Note: Feel free to improvise with what you have at home.

  • Cooking Instructions

    You'll be making the steak and reheating the Mole at the same time on two separate burners while the Molotes reheat in the oven. The Brussels sprouts will be cooked in the juices of the Wagyu steak, while the steak rests before plating.

    1. Remove the steak from its packaging and allow it to come up to temperature for 15 minutes on a cutting board or plate.
    2. Preheat your oven to 375°F so it’s ready to reheat the Molotes.
    3. Fill a small pot with water, bring to a boil over medium high heat. Add the unopened vacuum-sealed packet of mole negro to the boiling water and reduce the heat to low. Heat the mole for at least 10 minutes (it can stay in the simmering water until you’re ready to use it).
    4. Line a baking sheet with parchment or aluminum foil. Place the Molotes on the baking sheet about 2 inches apart from one another.
    5. Place the baking sheet of Molotes in the pre-heated 375°F oven and bake for 15-20 minutes or until warmed through and golden brown.
    6. Meanwhile prepare the New York strip. Salt the steak generously on both sides.
    7. Heat the cast iron on medium-high heat. Add the oil and heat until it shimmers, about 1-2 minutes.
    8. Cook one side of the wagyu steak for 3-5 minutes or until seared to golden brown. Flip the steak and repeat on the other side for 3-5 minutes or until it reaches 130°F-140°F for medium rare.
    9. Remove the steak and allow it to rest for 2 minutes before slicing into ¾-1 inch slices.
      Add the package of brussel sprouts to the pan or cast iron and season them with salt and pepper. Allow the brussels sprouts to get some color and cook in the wagyu fat until tender and golden brown for about 3-5 minutes.
    10. Remove the brussels and set aside in a warm place.
    11. Remove the Molotes from the oven and allow to cool for 3-5 minutes before plating.
    12. Plate your dishes! (Serves up to 4 people) On each plate, spread 3-4 tablespoons of the mole into an even circle in the center. Add 2-4 slices of wagyu around the mole. Arrange 2 cooked Molotes and ¼ of the cooked brussels sprouts on each plate.
    13. Enjoy!

Chef Emanuele

In the heart of Solaz, nestled amidst the captivating landscapes of Baja California, lies Riccio Di Mare—an exquisite culinary sanctuary curated by the esteemed Chef Emanuele Olivero. Born in the picturesque city of Cuneo, Italy, Emanuele's culinary journey began with a deep-rooted appreciation for tradition and a passion for authentic Italian cuisine.

From his earliest memories, Chef Olivero found himself drawn to the sights, sounds, and aromas of his parents' kitchen—a place where cherished family recipes and time-honored techniques came together to create culinary magic. With each dish he prepared, he sought to honor the timeless flavors of his homeland while infusing them with his own creative flair.

Over two decades ago, Emanuele's journey led him to the sun-kissed shores of Los Cabos, where he was captivated by the region's natural beauty and vibrant culinary scene. Here, amidst the rugged landscapes and azure waters of the Sea of Cortez, he discovered a treasure trove of fresh, locally-sourced ingredients that would inspire his culinary creations.

At Riccio Di Mare, Olivero's vision comes to life—a celebration of Italy's rich gastronomic heritage blended seamlessly with the vibrant flavors of Baja California. From handmade pastas to succulent seafood, each dish tells a story—a story of tradition, innovation, and the harmonious fusion of Italian and Baja flavors.

Today, Chef Emanuele Olivero invites you to experience the culinary wonders of Riccio Di Mare at Solaz. Join us on a journey of discovery, where every meal is a celebration of the vibrant flavors and cultural diversity that define both Italy and Baja California. Buon appetito!