Marinate For Deer Sirloin Roast

Riviera Nayarit is celebrating a big


Marked by the presence of a generation of chefs take pride in their roots, the destination is projected triumphant in the forums national and world

emerging as one of the largest tourist destinations in Mexico projection, Riviera Nayarit stands out not only for its beautiful scenery and important hotel infrastructure providing all facilities and attractions for travelers of all latitudes. The vast cultural heritage that lives on in their society, and that is evident in areas as important and immediate as its cuisine, mark the route to be one of the areas most recognized in the current lists of tourism.

The versatility, eloquence and effectiveness of the Riviera Nayarit to show on stage international state wealth are ratified from the surveys have given them, such as the Tourism Excellence Award 2010, presented at the last International Tourism Fair (FITUR), Spain, and recognizing the work "For the best promotion of a destination in Mexico, and working together of all forces involved to meet tourism target."

spice up life is not an issue that cost them work to Nayarit. Proof of this is its active participation for some time in the Puerto Vallarta International Gourmet Festival, now just also accompanied of heading Riviera Nayarit. So is his upcoming participation in Morelia in Boca. International Festival of Food and Wine, to be held from 27 to 29 May 2011, which bears the signature of three local chefs today are emblematic of the dynamism and creativity that prevails in these latitudes: Betty Vázquez, restaurant The Dolphin Hotel Garza Canela, San Blas, Marco Valdivia, Emiliano Restaurant in Tepic, and Gerardo Sandoval, figure of Café des Artistes del Mar in Punta Mita.

addition to the significant investment in infrastructure, Riviera Nayarit has taken off far from the enthusiasm of a new generation or rather, the sum of different generations, redefining the Nayarit coast as a destination not only for beach and water sports, but also supported a strong cultural reference in the history of their people, the value of their ethnic and projection of a food with identity, based on its historical roots, the momentum of external influences and the unquestionable wealth of local products.

Promoting local ingredients and dishes, and the screening of a new generation of cooks nayaritas interested in spreading their culinary roots through a dialogue with the rest of Mexico and the world have been distinctive elements in the achievement of the past XVI Puerto Vallarta International Gourmet Festival, in its chapter on Riviera Nayarit.

In this edition, coverage of the Festival was officially extended to the capital of Nayarit, Tepic, and the port of San Blas, Emiliano restaurants and the Dolphin, respectively, confirming the growing interference of the been in the celebration created by the French chef Thierry Blouet 16 years ago in Puerto Vallarta, Jalisco. Performing the opening ceremony at Villa La Estancia in Nuevo Vallarta, was also a symbolic boost to the enthusiastic participation Riviera Nayarit on the top culinary celebration of the region.

EXCLUSIVE RECOGNITION

2010 was a year of strong presence of Mexican cooks, or living in Mexico, in several meetings in hotels and restaurants logo on the coast. But equally, under the appointment of Mexican cuisine as World Heritage, represented a strategic moment of reflection on the local heritage and its presence in the national review of flavors.

This spirit was ratified with the participation of Guest chef Patricia Quintana as Emiliano restaurant, where in combination with the chef Marco Valdivia Nayarit, developed a menu of dishes that evoke the revolutionary era, incorporating elements distinctly local seafood and local cheeses, all in line with other national icon pairings such as Casa Madero.

Quintana had a creative work not only in the kitchen, as also conducted several lectures for young students of food and the general public, lecturing around the plurality of Mexican cuisine, as evidenced in his opinion tourism "Aromas and flavors of Mexico," which he talked extensively with people, also integrating their experiences in Nayarit, "land to discover and add to the great vision that the world is having on our culture and our cuisine, to say the very Patricia Quintana.

"It was a unique experience working with him, is a woman who inspires and demonstrates a passion for cooking and makes us look at the legacy we have from a perspective that generates pride and desire to continue working in definition of a tourist product of the highest level, "said the chef Marco Valdivia, Emiliano promise of local restaurant industry.

FABULOUS GAMES

For Thierry Blouet, Nayarit growing participation in this event represents the meeting not only with a tourist proposal in full progress, but also with a society marked by the weight of their native ethnic groups and traditions, arguably reflected in the definition of stews.

identity These seals were seen in one of the most successful chapters of the festival, such as the work of Alejandro Ruiz, chef at Casa Oaxaca, as guest of the executive chef of Café des Artistes sea, Punta Mita, Gerardo Sandoval, also Nayarit origin: the finesse and the establishment of the Oaxacan flavors outlined by Ruiz entered a creative conversation with seafood and stylized techniques Sandoval, Thierry successful disciple, coming to an end in an exercise where tlayudas and soups fungi acquire an unusual hierarchy, combined with octopus seguenza hoja santa and fandango.

"It's amazing the quality of products, especially in terms of course, to regard the sea. This gives a new dimension to the flavors of Oaxaca, to the moles and marinades. Gerardo is a very creative chef, but also very respectful of traditions and values \u200b\u200bof the products. It was a very fun, full of imagination, a great way to fellowship and the Riviera Nayarit Oaxaca, "said Alejandro Ruiz.

PRODIGAL EARTH

One of the most moving chapters of the Festival, in its chapter Nayarit, was the presence of Chef Pedro Ortega, Estoril, Mexico City, in kitchens of its most enthusiastic and brilliant disciples, Betty Vasquez, executive chef of the restaurant The Dolphin Hotel Garza Canela in San Blas. The classic style and masterly Ortega, elegant master culinary prose, became fragrant with the subtle combination of flavors and aromas dialectical work of Vazquez, developing an interpretation of the influences prehispanic, colonial and oriental in the harbor that was once the arrival point for Nao of China and a strategic stronghold defense of the English empire.

"We are at a pivotal moment in Mexican cuisine, in a stage projection that regional cuisines like Nayarit have much to contribute to Mexico's culinary map, like their cheeses, coconut candy and snow from a cylinder. Platforms of these characteristics allow us to show the world our wealth, tuned to a fine product, with signs of innovation, but firmly attached to the legacies of our mothers and our grandmothers, highlighting its value as a tourism product that young people should turn their hearing as part of a heritage, a wealth in which lies much of the welfare and security that our society can have, "said Betty Vázquez.

Aspartame Withdrawal How Long

"Many are concerned with chefs prepare but nobody cares about the service. Why do not think that restaurants require good waiters, well prepared, with a professional view and not to change their business attitude for two pesos, without generating a commitment, loyalty, but mostly a serious career, "says restaurateur John Claudio Poblete, director of Hemingway's Bistro and Ophelia, in Guadalajara, and one of the representative figures of a generation restaurateur involved in the work under a very defined line: passion, commitment and a lot of work daily.

"The worst thing in any case is the idea that also sell to those guys who leave school with the idea that they are chefs. Come to seek work with his paper in his hand, believing that they really are chefs. 'And where have you worked? You know really what it means to be a chef? "I say, obviously have no experience but want to make as CEO. There is always the opportunity to start small, learn, actually get paid for learning, but are not always things that interest them, "he says.

Chilean origin, arrived in Mexico in the spectacular moments of the Sheraton chain, with another crop of young chefs who were trained in the firing line. "The first Day I got several bags of chickens for bone. The chef told me, 'you will spoil a few chickens, but end up learning to do. " In fact, after a while I could get work. Today in school four boys to put a chicken bone. Even many teachers have not noticed that chickens have only two legs. "

Poblete Every day working in a large staging. His vast experience in marketing does not let you forget that is one of the most difficult places, if not most, of the whole Republic. To make matters worse, Guadalajara is a time of obvious developments, proposals such as opening a wine culture. Today, importers and distributors are more optimistic about the presence of this product in the tables of the contribution.

is an orchestrator, as sportswriters like to say, his obsession with the quality of the dishes, many of them of obvious classic line, others with more contemporary effects , as is the case of duck esquite can only be compared to his work in the lounge of Ophelia, from where the couple Jabugo cutting is also aware of movement in all tables, serving wine, the perfect poise of the waiters. To err is human, but Poblete want that margin of error is minimized and, above all staff to learn and perfect, no matter if you are 25 years of work. The adrenaline flows without shyness. Poblete let the dynamics of attention to flow, but in each cycle is his trademark, so subtle to the diner, as evident to the waiters.

"I know it can be very difficult to work with me, but all we ask is commitment, an interest in becoming more professional every day. There is a benefit for the establishment of course, to teamwork, but primarily for the person. This is to take more seriously the issue of service. Is something troubling, precisely because few people see as a true profession, which can be achieved many satisfactions in all lines.

"Just as alarming is a necessity in the country to train more professional people in that area. It seems that the process finished by the time restaurateur the dish out of the fire, as if nothing happened then not, relates Poblete.

both Hemingway's and Ophelia are proposals for a kitchen with fresh, immediate, based on excellent ingredients, a great technique in preparations and the interest of proposing a language culinary direct, elegant, without too many complications. With just under half a year since its opening, Ophelia has become a significant benchmark for the gastronomic capital of Jalisco.

"Product quality is another area where we can not go back. Therefore it is difficult when they can not ensure consistency in the provision of products. But in that sense I prefer to deny a dish to serve with a raw material that is not what we expect. When you give in at that point, things go wrong. We are no longer a time to play with these issues. We must ask quality, but also hygiene, health certificates, products that do not fit the doubt about its origin and product processes. It is a comprehensive work, but it does not matter if you want to achieve is a fine restaurant, a place that people really keeps in mind and wants to return to her family and friends, "says Poblete.