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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.

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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.

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"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.

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An exquisite obsession Who wants a Council?

few days ago we completed the formation of gourmet Journalists Council of Mexico (CPGM) AC. After two years of formal and informal talks with a consistent work in the structuring of common concepts, goals and individual and collective tasks, starts this proposal to strengthen the image, character and value of a journalist who specializes in this area, making a little more obvious its commitments and requirements to himself and to the community, highlighting the responsibilities to himself, in line with that every day we are more professional.

Years ago, my teacher in this kind of journalism, Giorgio De'Angeli, with whom I had the honor of working in News and Gourmet Club, boasted to his fine irony of the "13 readers" who followed his column "The Good Tables." Today there are several journalists union that can boast of thousands of followers daily to his comments on social networks.

Indeed, modern communication has opened unexpected ways that enable wider dissemination of ideas. But in that sense, how many are improvised have been hung in this new transport to be displayed as "food journalists."

Recently a known Mexican chef, also responsible for a major program of
television, made an interesting finding when I mentioned that one of the issues that would play in the next presentation of CPGM, 28 May, in Morelia, was that of "food journalism in the era of the blog. "It is good to address that issue because just as there are very valuable people who have taken advantage of this resource, others without the greater experience and knowledge without further destroy your restaurant in a note. O no shortage of others who are credited bloggers and want to invite them food. I understand that as an owner can have a courtesy and invite them something, but they want the invitation to the extent that write the blog this or that. "

If other areas of journalism ethics have a very well defined, there is no reason or justification for the Gourmet does not have one, talking about the case of Mexico. Indeed, other countries have associations that set standards of conduct and continuing education requirements, from my point of view, end up before anything highly flattering to the members. And if nothing else go to the code of ethics of the International Food Wine and Travel Writers Association, where even things like tips and dress codes are relevant notes from the organization.

The idea, of course, no is to regulate, or restrict, or endorse the work of a journalist, nor belong to an association or worse makes us better writers. And commented on another note, the case of young journalist who became an overnight editor of a new gastronomic section because "a child he liked to cook." Perhaps the same way because I like driving on the road Sunday, I can become a section editor of automobile.

will sound of old men, indeed, but something 25 years ago, there were two or three food column and any reporter who covered the source itself. Sometime in Gourmet Club, a renowned writer today Mexican published an article on the subject of cooking, but I asked to amend the spelling of his name, Johan Peres, instead of John Doe, say, so that was not so obvious who wrote of moles and casseroles. Recently, around the time I saw his picture in one of the signs of Sanborn's, promoting its menu accompanied by a Mexican chef.

Does writing of food? That is not thinking. Age of losers, frustrated journalists. "That's queer thing," he once told an editor, the same way that studying cooking was "queers or Birdbrain," as another. Today

abound Gourmet reporters, and many day to day and are assumed to be critical. The hopping from one source to another are wonderful and suddenly the covering film, television, entertainment, and says that if Mike or Olvera, and that tomorrow will write about New World wines or Bordeaux.

knowledge and professionalism is beyond clubs, associations, clubs, similar and related, but the Mexican food journalism, and therefore the industry and ultimately the consumer, it favors those who are dedicated to this issue give us a area and a time for reflection, building foundations, where it is going to discuss our work and define what are the references that may be valid for the new generation, just as we could have been used for some models De'Angeli and Marcel, to apprehend them, question them, destroy them and finally see again their value in the history of journalism .

No doubt the meeting will be very beneficial in Morelia, to the extent that this Council is not a minority proposal, but primarily seeks to add to the professionals.

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A taste of Chiapas Oaxaca


expression Chiapas contemporary cuisine, rooted in the ancestral techniques and products, but with a current presentation, based on creativity and freedom of ideas is the basis of the concept "Regional Cuisine of Chiapas and Author," presented by Marta Zepeda, chef at the Hotel Tierra y Cielo, San Cristobal de las Casas.

"Our guests want to know our history, our products, our flavors. It is here where our gourmet boutique hotel concept. The cuisine is a laboratory of ideas that leads to the development of proposals that break the mold set and always result in a surprise taste. It's the adventure of the imagination, "Zepeda said the chef as part of his presentation in Mexico, the restaurant Designation of Origin (DO), the chef Pablo San Roman.

commented that the proposal made in the kitchens of Earth and Heaven is a renewal strategy, combining both ingredients and cooking techniques, so that the final product is different in quality, but retains the traditional flavor dishes.

"The author's proposals are given character by the subjects of the region lies the cook and the cooking technique used," said the chef graduated from the Centro de Estudios Superiores de San Angel in Mexico City, as well as knowledgeable about the culinary traditions from Chiapas small, through inheritance and family tastes.

"is also the expression of personal taste of a chef, which breaks with the schemes and gives a new manifestation of the flavors, with a distinctive personal touch that is, signs his own style dishes, changing flavors that might be expected, "he said.

Dishes like the bean and cheese roll Chiapas, Tamal de toro pinto Teopisca palm hearts, pickled cactus, steak tartare and gorditas Ixim Simojovel are part of the mosaic of delight that integrates innovative menu of Earth and Sky located within the boutique hotel opened in 2007 and is part of select group Treasures of Mexico.

In 2008, Earth and Sky won the Award of Merit Management Restaurateur José Fragoso Peza "regional cuisine, awarded by the CANIRAC and delivered by the President Felipe Calderón Hinojosa.

Within the framework of the likely appointment of Mexican cuisine and Intangible Heritage of Humanity by UNESCO, the chef Zepeda said that the cuisine of Chiapas should be added to national advocacy efforts, "because flavors in each dish we were saved from generation to generation. "

"Son Chiapas flavors that can boast anywhere, and certainly conquer those who are lucky enough to taste it, which is why they deserve to transcend. The magic and charm of Chiapas, and especially San Cristobal, is a cultural fusion that is felt in the streets, is reflected in its people, is seen in its traditions and, ultimately, is enjoying his food, "he said Marta Zepeda, who will participate in Morelia in Boca. International Festival of Food and Wine, from 27 to 29 May, with a sample of the food in the Village Gourmet of the event, as well as a demonstration class next to the Oaxacan chef Rodolfo Castellanos, under the heading of "Young Talents of Mexican cuisine. "

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moves only


Oaxaca comes with a high profile to the next festival Boca Morelia in 2011. In addition to the significant presence of chef Rodolfo Castellanos, young talent who has excelled in the international circuits, and now projects the sensitivity of a new generation to its roots in Huaje restaurant in the capital of Oaxaca, also highlights the presence of the chef Iliana de la Vega, who I have talked in the previous article.

No less telling is, in any case, the assistance of the chef Pilar Cabrera, La Olla and La Casa de los Sabores, also in Oaxaca capital, and also the fabulous job in the making of traditional cuisine, has also been a valuable prop in the dissemination of that culture beyond our borders. In principle, the significant number of aliens who have taken classes with her in the now iconic House of Flavors, which is otherwise a nice bed & breakfast that evokes the peacefulness and the joy of the houses of yore. On the other hand, highlights his work abroad, in developing exhibitions and festivals in the United States and, recently, in Toronto, Canada, where either in line with renowned chefs in the forums or specialized school, has left aware of the fascination that can overflow the cuisine of Oaxaca.

wonderful woman of strength and sensitivity, Pilar has managed to spread the wealth Oaxacan cuisine enabling a splendid staging where the main actors are the same curious who come to class to learn the details of moles and various typical dishes, only to find that the most wonderful way to approach the kitchen is leaning against the stove, giving himself to work everyday and discover culinary task, of course, the fascinating magic of the Mexican markets.

Great friend of Michoacan, Pilar ever gave tlayudas flavors of mezcal and moles to diners in that unforgettable Morelia festival organized by the restaurateurs of the city entitled "Music to the kitchen, organized under the famous music festival in Morelia and that, round trips, was an antecedent indirect holding today relates to Morelia in Boca.

Pilar This time will be at the Villa Gourmet Festival presented under the rubric of Casa de los Sabores essences, aromas and flavors of Oaxaca, with the unique stamp of its producers. Similarly participate in the cooking demonstrations in the central kitchen of Morelia in Boca, sharing the stage with Iliana de la Vega and Jessica Soto. This seems very fruitful meeting in the sense of having the opportunity to learn from the experiences and coincidences of three figures who have made traditional cuisine and the knowledge of mothers and nannies a renewed and dynamic language, without losing sight of refinement and vernacular essence in the treatment of the ingredients, combinations, resizing presentations without ever disassociate these lavish values, as has been noticed in different times, are part of their biographies.

Oaxaca, like many other states, moves not by government edict or decree, because as we have seen, based on the national benchmark, the kitchen and disclosure gastronomic heritage has not merited action. Therefore it is important to note as the likes of Pilar Cabrera, as Rodolfo Castellanos, as the same Iliana, create a personal proposal, ultimately in terms of collective civil society, to make cooking an element of dialogue with the rest of the country and as a cultural motivation to generate more support, more visitors, more avenues of information and feedback. Oaxaca shines with people like them, make the kitchen the reason, the fact, the reason for opening the world everyday.

Talking

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Iliana, Mexico,

The Culinary Institute of America (CIA) is talking about one of the top institutions in the world dedicated to teaching the culinary arts. In 1946, Frances Roth and Katharine Angell founded the academic center was originally called the Restaurant Institute of New Haven, and was located precisely in this town in Connecticut, USA. Had 50 students and teachers were reduced to a cook, a nutritionist and a baker.

The initial idea was to offer classes to veterans of World War II. In 1951 he was named to take today. Already 70, he relocated to a Jesuit seminary in Hyde Park, New York. Today The CIA offers bachelor's degrees and certificate programs in culinary arts, baking and pastry, as well as seminars on wine and courses for amateurs, handling different campuses in New York, California and Texas. Within

vanguard nature, and always attentive to the evolution of food trends in the world, the Culinary has paid special attention to the study and dissemination of various regional cuisines. Hence the strategic role of new expressions Center for Foods of the Americas (CFA), located in the center of the CIA headquarters in San Antonio and is responsible for research and dissemination of knowledge and skills about different cuisines Latin America, Mexico certainly keeping a strategic place in this proposal, given the projection of U.S. domestic kitchen.

a strategic presence in this facet of the CIA is a Mexican chef Iliana de la Vega, who has managed to convey in the CFA wealth and subtleties of the regional cuisines of Mexico, driving in its various courses and workshops, the value of our flavors , making clear the value and character of dishes such as moles, or marking the importance of processes of great historical importance, as is the case during processing.

Iliana de la Vega Mexico will be present at the festival in Boca Morelia 2011, to be held from 27 to 29 May in the capital of Michoacán, and that will be New York as the city celebrated as the crucible of contemporary culinary culture, and where you will also give recognition to the CIA as one of the top institutions in education, but above However, as one of the academic platforms where Mexican chefs have been trained as Enrique Olvera and Sonia Arias, among others. Iliana

will talk about the present and future of Culinary in the company of two other great chefs involved in the dynamic New York: Suvir Saran, the Indian owner of the only Michelin star in that city, awarded to an establishment of Indian cuisine: Dévi. To make matters worse, Suvir is head of Asian Culinary Studies, the CIA, which certainly has much to say about the proposal of the study center. The accompanying other strategic figure of Mexican cuisine in the United States, and particularly in New York, the Mexican chef Roberto Santibanez, who recently published his book Mexican Truly.

Iliana de la Vega has been a vital link for the realization of this festival promoter and a total of flavors and culture of Mexico in the United States.

Iliana's family is originally from Oaxaca, but she grew up in Mexico. Since childhood, however, learned to make mole and chiles rellenos. In 1994 opened El Naranjo, one block from the socket of Oaxaca, and was once considered as the most successful expressions of local cuisine in contemporary interpretations.

Following the events of political instability that convulsed Oaxaca in 2006, Iliana moved to Santa Fe, where he developed the concept of El Naranjo Mobile, including the catering service.

as part of the CIA already has been responsible for American Kitchens Flavors recent meeting, held at CIA headquarters in San Antonio, was a guest and speaker Benedicta Alejo, one of the traditional cooks Meseta Purépecha in Michoacán, who thrilled the audience through exposure to traditional cooking techniques and a statement of traditional values \u200b\u200bthat govern the eating habits of the communities in those areas, which were the basis of the dossier submitted to UNESCO.

"I believe without doubt that Iliana is currently one of the most fervent promoters of Mexican cuisine in America. It is visionary in many ways, but above all a chef who knows how to project the wealth with our regional cuisines.

"It will be very enriching the presence of Iliana in Morelia in Boca, as is now known strategic vision and expectations that institutions like the CIA are of Mexican cuisine; the same way that it is essential to listen to expert considerations of the level of our kitchen on techniques, ingredients and traditions, so as to provide a real insight into our values, as well cemented as one of the most solid in cultural tourism, as is already happening in the case of Michoacán, "she explains about the chef michoacana Lucero Soto.

This quote in Morelia with the Culinary also marks a reunion with an educational concept that for many years marked an important profile of culinary education in Mexico.
option that Mexico will at some point with an extension of the CIA was the work of the Peruvian Cucha of Aste, who came to live in Mexico in 1979 and soon found that in the country to lack the presence of a high school culinary prestige.

In 1991, directors at the Universidad Anahuac del Sur in Mexico City, De Aste get the CIA to engage in a form agreed under its system of education to culinary students in Mexico.

"It was a monumental task to get implemented the Certificate in Culinary Arts at a Mexican university," says De Aste, who started over 12 years of dining area at the university.

adds that with the agreement, the Anahuac launched an innovative and avant-garde twist, opening its doors to international cuisine from the hand of the CIA, but unfortunately this partnership ended in 2004.