100% Yucatan products are regularly used in Michelin star restaurants – The Yucatan Times

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Eighteen renowned chefs from different parts of the world such as Japan, Korea, Portugal, Italy, France, Peru, Chile and Argentina, as well as Mexican cities such as Guadalajara, responded to the invitation to participate in the third edition of the event called Hokol Vuh “Gastronomic journey with a Mayan soul”, organized in partnership with the Haciendas del Mundo Maya Foundation and Transpatio Maya.

(Mid point).- The chefs began to arrive in Yucatan from Monday, October 17, where they were welcomed by the founder of this initiative, Chef Roberto Solis, who was their guide through the markets and milpas of various communities, discovering the local ancestral flavors, as well as exploring archaeological sites and interacting with the inhabitants of the Mayan communities.

On Saturday, October 22, at Hacienda Temozón Sur, in front of international and local media, the organizers of this Gastronomic Route and the participating chefs detailed their latest activity in Yucatán, which was a charity dinner offered at the Hacienda de San Lorenzo Ake.

Hacienda of San Lorenzo Ake. Photo: Tripadvisor

In front of the head of the Tourism Development Secretariat (Sefotur), Michelle Friedman Hirsch, the chef Roberto Solís underlined that the first objective of the Hokol Vuh trip is to project Yucatán as a tourist destination, but also to establish commercial alliances with regard to products that interest chefs and the food and beverage industry in general.

Note that some of these 100% Yucatan products are regularly used in Michelin-starred restaurants in Europe and the USA, or cited in the 50 best restaurants in the world.

“The second objective is social, and consists of supporting with the proceeds of the dinner, the conservation of native corn for the benefit of 180 families who depend on the corn field in 23 rural communities in the state, but the most important was the coexistence that was generated with the people who received the chefs in their homes to cook with local ingredients,” he explained.

The dinner that was prepared consisted of nine courses inspired by these experiences, using vegetables and produce from the cornfields such as beans, squash, corn and chili, as well as pork, fish, lobster and Mayan octopus, and something important is that, as a symbol of friendship and cooperation, they worked as a team.

For example, Scottish-born chef Isaac Mc Hale, who works at The Cave Club restaurant in London, teamed up with chef Sergio Herman from Belgium to make a dish they called “Lobster with Flavors of Yucatán.” .

To enjoy this dinner served against the backdrop of the ruins of Aké and which, according to chef Solis, “is only a pretext to do a greater good”, the 200 guests, many of whom were carrying a American Express, donated $1,500, which, as mentioned above, will be used for the conservation of native corn.

In this sense, it was recalled that in the previous edition of Hokol Vuh, in 2019, 35,000 dollars were collected, which after the tropical storms that hit the state in 2020, were used to buy more tonnes of maize, which were given as seeds to affected farming families.

The evening was also the setting in which the restorer, visual artist and museologist Luciano Cedillo presented Aké 2022, composed of 25 large-format works, measuring 2 meters by 1.50, in which he depicts the forms of expression of the groups oldest, from cave paintings from 10,000 years ago to the pre-Hispanic era.

The interesting thing about this collection is that local materials were used in its elaboration, such as henequen canvas, the Mayan blue color that has been used since the 5th century, as well as clays such as kankab, sascab, lime and black color drawn from coal.

Master Cedillo has worked for more than 40 years in restoration activities of archaeological pieces at the Anthropology Museum of the Palacio Canton, as well as in a large number of different archaeological sites.

The Yucatan era
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Rozella J. Cook