Today Omni Barton Creek Resort & Spa’s Executive Chef Andre Natera shares with us the inspiration behind his
Omni Cookie Collection submission, “
Mexican Wedding Cookies”. (
More “Omni Cookie Collection” Recipes)
The “Mexican Wedding Cookie” was a cookie my grandmother baked during my childhood and has become a holiday tradition. Garnished with Texas Pecans, this sweet treat represents the essence of a Southern “melt in your mouth” cookie.
~ Executive Chef Andre Natera, Omni Barton Creek Resort & Spa
Mexican Wedding Cookies
1 cup butter
½ cup powder sugar
1 tsp vanilla
2 ¼ cup sifted flour
¼ tsp salt
¾ cup chopped pecans
1 egg
Extra powdered sugar for dusting
Cream together butter and powder sugar till light and fluffy. Add vanilla and egg till slightly combined. Scrape the bowl with a rubber spatula. Add flour and salt. Mix till forms a dough. Fold in pecans. Turn out onto a floured table and knead till a smooth dough forms. Chill in refrigerator for 30 minutes. Using a portion scoop; scoop into 1 ¼ “ balls onto parchment lined baking sheet. Bake 325 degrees till edges start to brown. Let cool slightly. Toss in powdered sugar.
 Executive Chef André Natera’s personal food philosophy revolves around “seasonal ingredients and modern techniques.” For the last 18 years, Chef Natera has been creating unique dishes, and his menus are a product of refined flavors that are familiar and enjoyable, creating a pleasant surprise for the palate. He has brought these attributes to the table for guests at Omni Barton Creek Resort & Spa.
Chef Natera began his culinary education at Le Cordon Bleu College of Culinary Arts, located in Portland, Ore., and continued his education through the years with various food certification programs, including a Techniques of Healthy Cooking program at the Culinary Institute of America in St. Helena, Calif. It was during that time in Northern California that the fresh market concept began to shape his current culinary philosophy. He draws inspiration from Mother Nature, which he refers to as “the true work horse in the kitchen.”
Natera began his career near Portland as an assistant to the pastry chef at Greenwood Inn Resort. At the young age of 27, he got his first big role as Executive Chef at the Renaissance Esmeralda Resort & Spa in Southern California, and has not looked back. He has held the position for more than a decade at some of the most prestigious venues in the country including the Pyramid Restaurant & Bar at the Fairmont Dallas; as well as Marquee Grill, Village Kitchen and Toko V in the esteemed Highland Park Village of Dallas.
Through the years, he has received numerous honors and accolades including “Rising Star Chef” by the Dallas Food & Wine Festival, and was twice named “Best in DFW Chefs” by The Dallas Morning News. He also earned a finalist spot in D Magazine’s poll for best chef in Dallas. Under his leadership, the Pyramid Restaurant & Bar was awarded 4 stars, and in the 2012 Zagat Guide, the restaurant received a score of 29 out of 30 for food – making it one of only seven establishments in the state of Texas to receive that distinction.
While not running the kitchen, his personal interests include studying Eastern philosophy. At the end of the day, he wants to offer his patrons a fresh, simple and approachable dining experience.
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