ambassador of Mexican cuisine at the Gastronomic Festival 5 of 50

Gerardo Vázquez Lugo was the star of one of the nights of our first edition of the Gastronomic Festival 5 of 50 of Food and Travel. The chef of the restaurant Nicos served his traditional mexican cuisine in the restaurant Arenal, a space of comfortable food which uses regional ingredients commanded by the to Orlando Trejo, ca Hotel Xcaret Arte. Get to know each of the dishes that were served in one Culinary evening where tradition is discussed! Photos: Charly Ramos.

Gerardo Vázquez Lugo a consolidated career

With more than 25 years of career, the cap Gerardo Vázquez Lugo, who at some point worked as an architect, is in charge of Nicos to Mexico City, located on the step 31 from the list of the The 50 best restaurants in Latin America. This is one of the chefs who led at the time this movement is needed to resume Mexican products and encourage direct dealing with suppliers.

Disciple of Alicia Gironella De ‘Angeli y Giorgio De ‘Angeli, since he entered the restaurant-school El Tajín, Gerardo Vázquez Lugo designs one traditional mexican cuisine unpretentious, to recover those Values ​​that our gastronomy has always had and present them now in a current way.

Represent traditional Mexican cuisine in Latin American cuisines has taken me to be within this list. I have focused on the local and seasonal product. And this discourse, which is finally on trend around the world, is a bconstant search for a kitchen without despair, to use the product in its entirety and to respect the temporalities”, Commented Gerardo Vázquez Lugo exclusively for Eat and travel during the Gastronomic Festival 5 of 50, presented by Hugo Boss, S. Pellegrino and Toyota.

A trip to Mexico

Deepening in our roots, the seven time menu presented by chef Gerardo Vázquez Lugo in Arenal made a Tour of Mexico and was progressive in song to the flavor intensity is concerned. These dishes with influence from the Yucatan Peninsula, Michoacan and Tabasco they were tasted together with the wines from the Lomita, Mexican winery of the Guadalupe Valley which was founded in 2009.

“It simply came to our notice then Sandra Fernández, who visited the winery before the winery opened. Our relationship with her is very close and in a cyclical way we are having fun. Now the stars lined up for that the dinner was married to Gerardo Vázquez Lugo, with whom we also have an excellent relationship “, he commented during the dinner Fernando Pérez Castro, owner of the winery, regarding the dumbbell he made with Sandra, sommelier invited to the festival.

Snacks that make you travel

Gerardo Vázquez Lugo

From the Purepecha region we travel to the Mayan region with two snacks, thanks to the welcome time: apple slices with tzirita (chili paste) and jícama with sikil pak (pumpkin seed paste). This first time he was married to Lomita Sauvignon Blanc 2020, with fruity notes to citrus, guava and pear, silky and of good permanence.

Chef Vázquez Lugo also prepared one consumed clarified with coconut water, white wine and seafood, with octopus, shrimp and mussels, flavored with anchovy seeds. For this dish was inspired by one family beach recipe made by her aunt Bety on coconut is put into GDP with the ingredients mentioned above. The subtle flavors were accompanied by the same Lomita Sauvignon Blanc 2020.

Then the attendees of the Gastronomic Festival 5 of 50 they tasted one inflated blue corn with huitlacoche, epazote and Cotija cheese foam. To harmonize this aromatic dish, full of flavor, the Lomita Chardonnay 2019.


Flavors with origin

How good representative of Tabasco —State of origin of José Arias, sous chef de Nicos who accompanied chef Gerardo to the festival -, the Mone of fish captivated palates for its seasoning and warmth. This is a homemade set, little known, looks like a tamal but without too much.

Estonian fish wrapped in banana leaves and holy leaf, with green banana and a stir-fry tied with it Pink Grenache 2019, with notes of fresh red fruits, honey and flowers. “I believe in creating restaurants, menus and working as something as a team. We need everyone and we learn from everyone. I am the interest also to attend such events because he knows other voices, enriching yourself with what you have learned ”, commented Gerardo Vázquez Lugo.

Gerardo Vázquez Lugo

Recipes: living stories

Searching It expresses this complexity and overlap of aromas and flavors, without losing the honesty of the dishes, the Chef Gerardo Served a duck in red nugget sauce, like a pipian, with anchovy seeds. The original recipe was from the chef Palaviccini who was Alicia Gironella’s teacher, who in turn shared it with him, already making his own this version he married Pagano Grenache 2018, The first wine made by Lomita with grapes from vineyards 40 to 50 years old.

Sweet moment

Following the non-waste kitchen line, The dessert came up to take advantage of the sponge cake cuts mixed in a ganache. “But suddenly we started going crazy adding more and more things until on a trip to Ecuador he incorporated tatemada vanilla ice cream”, Revealed the chef Gerardo who finally served for him Gastronomic Festival 5 of 50 a chocolate and wide chili truffle, with dark white tequila chocolate sauces, almond marzipan pearls and vanilla ice cream tattered with cocoa nibs.

To tie the dessert, the wine was chosen Lomita Singular 2015 that, with merlot grapes, tempranillo, cabernet franc and cabernet sauvignon, has an exceptional balance with notes of black fruit, cocoa and tobacco.

Gerardo Vázquez Lugo

“Lan idea to participate in the Gastronomic Festival 5 of 50 I loved because it is about presenting different visions, but in the end we all believe in the same thing. We all believe that Latin America is the future, the eyes of the world are turning to these kitchens because they are like the great unknowns yet. Plus, the poster is mind-blowing. It is a privilege to cook hand in hand with young people and people I admire”, Concluded Gerardo Vázquez Lugo.

Read the other haute cuisine experiences they lived in Gastronomic Festival 5 of 50!

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