Through its Flavors of Mexico program, broadcast on Channel 11 morning bar, the chef Pablo San Román has been able to show the face of traditional cooks of Mexico, exposing the richness of these characters which are based livelihoods and the preservation and enforcement of the culinary traditions of our country.
Since its restaurant Designation of Origin (DO), Paul has kept the capital's culinary gateway precepts and vibrancy of English cuisine essences supported and governed by the quality of the ingredients and seal, as far as is practicable , authenticity indicating the territorial and signature of master craftsman. However
San Román effort is not limited to be encapsulated in its enclosure the ideal food of the Iberian cuisine. Denomination of Origin extends a dialogue with the nation that houses and makes the traditional Mexican cuisine your reliable partner in a task where two cultures come fully strengthened.
San Román has been able to show through his journalism on television culinary facets of a noble, loving, based on memories and experiences, the testimonies and stories of women who have preserved a cultural heritage work from day to day where the wit and eloquence, but also the conviction of carrying an ancestral heritage, exceed a daily routine often dominated by economic hardship, where intelligence is the essential ingredient of a philosophy of life.
Beyond the visual evidence, in Flavors of Mexico research work has prevailed San Román and weight of oral testimony as a knowledge base and continuity. In a year where they are most frequent words and drabs, San Román has been able to speak with humility and respect towards the women who preserve the wisdom of living in an exercise that never loses sight of the connection to nature and the legacy of ancestors.
"They have to look for the chefs to understand the traditional Mexican cuisine. We do not have much to say about the knowledge that these women display. Are they to what we turn to the idea of \u200b\u200blearning, with humility, the secrets that represents and supports the authentic Mexican cuisine " San Román said.
keeping with this philosophy, Basque-born chef Michoacán visited a few days ago, specifically on Palm Sunday in the Plaza de la Ranita, where traditional cooks Meseta Purépecha present and sell their traditional dishes in a festival linked to ancient celebrations of Holy Week. It was, as it were, a return to basics, the principles of the epic media, informational, cultural, that today represents the traditional cuisine in the framework of the UNESCO recognition.
is the same party every year, but its meaning and significance are not the same, as the figures of these Women today are already a culture icon, and not merely a decorative element that many were accustomed to seeing. Today Benedicta and Juanita Alejo Bravo are masterpieces and traditional cooks, and have the moral authority to call attention to some other cook in the hearth smoke bothers the concurrent, or the attire of some of the young people involved in the work lacks culinary cleaning and grooming it deserves the job.
San Román's encounter with the cooks was more than the meeting of two ways of expressing the cuisine as a common, life essence and identity. It was, as the chef himself remarked on the meeting with the dignity and pride of a culture, as well as the value of land as indisputable source of healthy eating and honest.
The flavor of the tortillas of the Purépecha was highlight of this appointment where the chef admitted that the real gourmet who appreciates is not foie gras, but also the values \u200b\u200bof eloquence and significance of food as essential as a prepared with corn tortillas. The true gourmet is also a prophet in his land.
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