Figure Indispensable in the development of the Slow Food movement in our country, the Italian researcher Silvia Bernardini has worked extensively in promoting this philosophy first in San Miguel de Allende, Guanajuato, and for some time in the port of Veracruz, as well as from L'invito a restaurant, and in promoting and publicizing the work of artisan producers throughout the state, highlighted not only biodiversity but also in the work of food artisans who continue the traditions and offer wonderful choices on the issue of supply from natural and organic products.
Following Tajin Summit today Silvia Bernardini gives us his thoughts on the subject.
"The spectacle of Tajin Summit grows each year in the traditional sense as a bulwark for the protection of traditions, not only in the region of three hearts, but today of all tangible and intangible cultural recognized by UNESCO in this nation.
"For the first time the theme park of the archaeological zone has enlarged its manifestations with the invitation to traditional groups throughout Mexico.
Thus you can see the flights of Papantla Totonac alongside the dancers who represent the indigenous cultures of Michoacan, Coahuila, Chiapas, each participating with their music and their wonderful and unique costumes.
What amazes more a European is the explosion of colors that characterize this country: bright colors, happy and bearers of good humor.
"Coming to this country several years ago I wanted to ask where the Mexicans get the idea of \u200b\u200busing color in a way that characterizes so hard.
"It was only years after walking in the desert in spring, I realized that desert flowers are the inspiration for so much variety. Probably the nature adapted for the few animals able to guarantee the reproduction of plants, could not avoid to stand in as many as fluorescent flowers highlighted with violence in the monochrome of the arid land.
"El Tajin this year reflects the diversity of the artists who came to Veracruz land across the country the very complexity of colors, traditions, customs seal on the history of this wonderful variety Mexico mysterious.
"The summit takes place in two separate sections: a tour the archaeological site where the pyramids come to life with a light show and sound that aims to recreate in the viewer the same atmosphere the ancestors living during their ritual ceremonies.
"On the other hand develops a five-acre park, set to grow by another five that are still used today (as I said the state secretary of Tourism, Leticia Perlasca), where all the niches that characterize indigenous cultures, languages, crafts, costumes, customs, dances and its uniqueness.
"In the niches are recreated activities ethnicity as the cotton to make the blanket, in another fabric dyeing, and then the vanilla, and more.
"When you get to the niche of aromas and flavors, then it is amazing. Guided subtle chef Pepe Ochoa the traditional local cooks have honed their traditional smelting techniques with the wisdom of the specific study to achieve a perfection of flavors and fragrances that make cooking a mystical experience. And actually begins, the Totonac cook with wood and do not use any food that is healthy and natural provenance. In the belief of the Totonac Gods feed on the food at the time you're cooking, to all the fumes that rise from the pan.
"The griddles are made of mud: large trays supported on wood. The only fat used is lard, which is much more healthy for any oil other than olive oil.
"Pepe Ochoa led me in the tasting of specialties that had never been tested in another part of Mexico, as bocoles, gorditas filled with string cheese or sausage with a light dough that stays crunchy in its outer shell and melts in the mouth biting. tamales are something else ladle very special in banana leaves, flavored with pork in a non-spicy red sauce mixed with a light corn puree, is a bit like a cream with pieces of meat and, incidentally, is eaten with a spoon.
"There is much more that should be mentioned, but one thing in particular that can not be left out: it is a corn tepache. Toast the corn in the pan with no fat. Then ground by hand and placed in a pot with water and brown sugar to rest under the shade of a palm. Ochoa tells me that previously required a hole in the ground and bury the pot in the middle so it does not warm up much. Once the corn releases its fragrance, cool and serve. The liquid gives an immediate feeling of freshness.
"In short, better to be in El Tajin because it's really a unique experience to 360 degrees.
I would also make a small consideration. I think the situation of the Summit should be repeated at least twice a year: four days are certainly not sufficient to generate the economic input that could lift the whole area, giving a global tourist profile.
"And always in the context of strong economic growth and secure I have to highlight the organizers throughout the summit there is no documentation in a language other than English, which makes me think they still manage to leave a restricted view, which is the same one that brings to Veracruz only national tourism.
"Now that Mexico is on the front pages of all the press in the world thanks to recognition by Unesco, it is essential that the focus of the campaign of cultural events this weight out of the confines National to invite a much broader participation media and tourism, to recognize the identity of this wonderful country.
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