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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