{"id":5205,"date":"2021-10-11T20:50:41","date_gmt":"2021-10-11T20:50:41","guid":{"rendered":"http:\/\/puertomorelostravelagency.com\/a-regiomontano-festival-in-the-gastronomic-festival-5-of-50\/"},"modified":"2021-10-11T20:50:41","modified_gmt":"2021-10-11T20:50:41","slug":"a-regiomontano-festival-in-the-gastronomic-festival-5-of-50","status":"publish","type":"post","link":"https:\/\/puertomorelostravelagency.com\/es\/a-regiomontano-festival-in-the-gastronomic-festival-5-of-50\/","title":{"rendered":"a regiomontano festival in the Gastronomic Festival 5 of 50"},"content":{"rendered":"<p> [ad_1]<br \/>\n<\/p>\n<div>\n<p><!-- \/11159420\/ft_leader_home_1 --><br \/>\n<!-- \/11159420\/ft_leader_home_mobile_1 --><\/p>\n<p style=\"text-align: justify;\">Chefs William <strong>Gonz\u00e1lez Berist\u00e1in<\/strong> y <strong>Eduardo Morali,<\/strong> of the restaurant <strong>Pangea,<\/strong> located on the site <strong>14th<\/strong> in the list of <em><strong>The 50 best restaurants in Latin America<\/strong><\/em>, captivated the attendees of the <strong>Gastronomic Festival 5 of 50 of Food and Travel<\/strong> with creations that highlighted the<strong> products from the north of the country<\/strong> and the <strong>Sephardic cuisine,<\/strong> how to go <strong>citrus fruits,<\/strong> the <strong>beer<\/strong> and the <strong>kid.<\/strong> <em>Text: Cynthia Ben\u00edtez \/ Photos: Charly Ramos. <\/em><\/p>\n<\/p>\n<h2 style=\"text-align: justify;\">Kibi-Kibi gets a belly<\/h2>\n<\/p>\n<p style=\"text-align: justify;\">The first meal of the Food and Travel Gastronomic Festival 5 of 50, presented by <strong>Hugo Boss<\/strong>, <strong>S. Pellegrino<\/strong> y <strong>Toyota,<\/strong> It was a <strong>multisensory feast.<\/strong> The menu of Pangea chefs was set up <strong>eight times<\/strong> and the pairing was the responsibility of the <em>sommelier<\/em> <strong>Sandra Fern\u00e1ndez,<\/strong> who chose the organic wines of the <strong><em>Finca La Carrodilla<\/em><\/strong>, in the <strong>Guadalupe Valley.<\/strong><\/p>\n<p style=\"text-align: justify;\">The event will be held as the venue of the restaurant <strong>Kibi-Kibi,<\/strong> which is within the facilities of the newly opened <em><strong>Hotel Xcaret Arte<\/strong><\/em>    and is commanded by him<strong> to Roberto Sol\u00eds,<\/strong> who proposes <strong>root dishes<\/strong> <strong>Yucatecan-Lebanese<\/strong>.  Warmly colored walls, dating back to one <strong>Yucatan Treasury<\/strong>, welcomed the diners, who tried so much <strong>iconic dishes<\/strong> of the duo com <strong>unpublished preparations.<\/strong><\/p>\n<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" alt=\"Interior of the restaurant Kibi-Kibi in Hotel Xcaret Arte\" width=\"1920\" height=\"1280\"  src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" data- class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148042 lazyload\" bad-src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\"\/><noscript><img decoding=\"async\" class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148042\" src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" alt=\"Interior of the restaurant Kibi-Kibi in Hotel Xcaret Arte\" width=\"1920\" height=\"1280\"  \/><\/noscript><\/p>\n<\/p>\n<h2 style=\"text-align: justify;\">Pangea: the story that is still being written<\/h2>\n<p style=\"text-align: justify;\"><strong> <\/strong><\/p>\n<p style=\"text-align: justify;\">23 years ago, the chef <strong>Guillermo Gonz\u00e1lez Berist\u00e1in<\/strong> opened the <em><strong>Pangea restaurant<\/strong><\/em>, where he offered <strong>fusion food from different countries<\/strong>, hence the origin of its name.  Time passed, but the relevance of the restaurant did not, and this happened thanks to the <strong>constant updating of the techniques used in their creations<\/strong>.  In 2017, read fresh and innovative ideas from the <strong>cap Eduardo Morali<\/strong> they arrived for <strong>add actions<\/strong> which promote the <strong>sustainability. <\/strong>To date, <strong>Pangea continues to set a national trend<\/strong> in this and other headings.<\/p>\n<p style=\"text-align: justify;\">&#8220;<strong>You were as good as the last set you serve<\/strong>.  I think the <strong>constancy<\/strong> <strong>it&#8217;s the one we haven&#8217;t taken to where we are,<\/strong> and everything influences to make a restaurant a great place &#8220;, he commented to us<strong> cap Eduardo Morali<\/strong> As a question of why Pangea is one of the most important restaurants in Mexico.<\/p>\n<p style=\"text-align: justify;\">The cuisine that characterizes Pangea today is <strong>product of evolution<\/strong>, as stated by the chef <strong>Gonz\u00e1lez Berist\u00e1in.<\/strong> He told us that the dishes they prepare today are <strong>more honest,<\/strong> with ingredients <strong>premises<\/strong> y <strong>nationals<\/strong> which emphasize the importance of being much more environmentally friendly.  &#8220;<strong>We reduced our use of plastics<\/strong> and we try our suppliers <strong>there is no single employee<\/strong>.  in addition, we have a <strong>orchard<\/strong> near us that provides us with certain herbs. &#8220;<\/p>\n<\/p>\n<p><img decoding=\"async\" alt=\"Guillermo Gonz\u00e1lez Berist\u00e1in and Eduardo Morali, of Pangea\" width=\"1920\" height=\"1080\"  src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/1633985441_768_a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" data- class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148039 lazyload\" bad-src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\"\/><noscript><img loading=\"lazy\" decoding=\"async\" class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148039\" src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/1633985441_768_a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" alt=\"Guillermo Gonz\u00e1lez Berist\u00e1in and Eduardo Morali, of Pangea\" width=\"1920\" height=\"1080\"  \/><\/noscript><\/p>\n<\/p>\n<h2 style=\"text-align: justify;\">Flavors between the past and the present<\/h2>\n<\/p>\n<p style=\"text-align: justify;\">Prior to the meal, the chefs of the Regiomontano restaurant shared that it was <strong>the first time they made such a long menu outside their facilities<\/strong>.  Already in Kibi-Kibi, the atmosphere between the months was <strong>high expectations;<\/strong> the attendees drank water <strong>S.<\/strong>. <strong>Pilgrim<\/strong> while talking about their previous experiences in Pangea.<\/p>\n<p style=\"text-align: justify;\">The first dishes to share arrived.  We tried one <strong>aguachile verde<\/strong> made with <strong>fresh herb emulsion<\/strong>, mounted on a <strong>clam<\/strong> and with a little bit of <strong>chicharr\u00f3n de cachete<\/strong>.  We also tasted one of his new creations, which combines one <strong>tamal colado<\/strong> &#8211; Humble bite &#8211; highlighted with <strong>caviar.<\/strong> As a pairing, he was chosen <strong>organic wine Go and Come<\/strong>, made with grapes <strong>sauvignon blanc<\/strong> y <strong>white chenin<\/strong>.<\/p>\n<p style=\"text-align: justify;\">One of the emblematic dishes of Pangea is its <strong>kampachi,<\/strong> pues is one of the first preparations that the chefs cooked together.  The soft fish meat of <strong>Ensenada<\/strong> was accompanied by a <strong>miso emulsion and toasted butter<\/strong>, whose salty taste was <strong>amplified with slices of chili serrano and avocado<\/strong>.  We taste this time with white wine<strong> Carrodilla<\/strong>, a <strong>organic white chenin.<\/strong><\/p>\n<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Kampachi served by Pangea chefs in 5 of 50\" width=\"800\" height=\"1200\"  src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/1633985441_752_a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" data- class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148041 lazyload\" bad-src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\"\/><noscript><img loading=\"lazy\" decoding=\"async\" class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148041\" src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/1633985441_752_a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" alt=\"Kampachi served by Pangea chefs in 5 of 50\" width=\"800\" height=\"1200\"  \/><\/noscript><\/p>\n<\/p>\n<h2 style=\"text-align: justify;\">A tribute to the Sultana of the North<\/h2>\n<\/p>\n<p style=\"text-align: justify;\">Monterrey is presented during the meal in various ingredients.  The most famous set in the city is the <strong>kid,<\/strong> so the <strong>cap Guillermo Gonz\u00e1lez Berist\u00e1in<\/strong> he made one <strong>reinterpretation<\/strong> own of Pangea.  One was used for the preparation <strong>dairy kid<\/strong>, believes that he has not eaten herbs in his entire life, which causes a meat of <strong>extraordinary softness<\/strong>.  This protein has been accompanied with <strong>pure cauliflower<\/strong>, <strong>bean sauce<\/strong> y <strong>beer sauce<\/strong>, and married the red wine <strong>Rabbit eye.<\/strong><\/p>\n<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Regiomontano kid served by the Pangea restaurant\" width=\"1920\" height=\"1280\"  src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/1633985441_392_a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" data- class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148040 lazyload\" bad-src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\"\/><noscript><img loading=\"lazy\" decoding=\"async\" class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148040\" src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/1633985441_392_a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" alt=\"Regiomontano kid served by the Pangea restaurant\" width=\"1920\" height=\"1280\"  \/><\/noscript><\/p>\n<p style=\"text-align: justify;\">\u201cBeer sauce a <strong>tribute to the brewing industry in Monterrey<\/strong>\u201cThat made a big impact for many years and changed the course of the city,\u201d Chef Gonz\u00e1lez Berist\u00e1in said of the dish.<\/p>\n<p style=\"text-align: justify;\">To close the menu, try the <strong>Sephardic heritage<\/strong> which lasts in Monterrey, present in a <strong>fig leaf sorbet<\/strong> mounted on a <strong>mirror of <em>tofee<\/em> of<\/strong> <strong>goat&#8217;s milk<\/strong> (whose sweetness is similar to the box) and accompanied by a <strong>pastel de<\/strong> <strong>fig fig.<\/strong> Definitely an explosion of temperatures and textures that <strong>he referred to the culinary richness of Jewish Spain.<\/strong><\/p>\n<p style=\"text-align: justify;\">After this culinary experience, there is nothing left but to wait to return to the <strong>Gastronomic Festival 5 of 50 of Food and Travel<\/strong>.<\/p>\n<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Sephardic dessert at the Festival 5 of 50 of Food and Travel\" width=\"1920\" height=\"1280\"  src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/1633985441_548_a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" data- class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148043 lazyload\" bad-src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\"\/><noscript><img loading=\"lazy\" decoding=\"async\" class=\"img-fluid align-img w-75 aligncenter size-full wp-image-148043\" src=\"http:\/\/puertomorelostravelagency.com\/wp-content\/uploads\/2021\/10\/1633985441_548_a-regiomontano-festival-in-the-Gastronomic-Festival-5-of-50.jpg\" alt=\"Sephardic dessert at the Festival 5 of 50 of Food and Travel\" width=\"1920\" height=\"1280\"  \/><\/noscript><\/p>\n<p>To get an overview of what happened at this great culinary event, check out <em><strong>our chronicle of the festival<\/strong><\/em>.<\/p>\n<p>If you want to know what it was that served <strong>P\u00eda Le\u00f3n,<\/strong> the <strong>Best Chef in Latin America in 2021<\/strong>, in the <strong>Gastronomic Festival 5 of 50 of Food and Travel<\/strong>, <em><strong>go here.<\/strong><\/em><br \/>\n<!-- \/11159420\/ft_leader_home_mobile_1 -->\n <\/p>\n<p><!-- \/11159420\/ft_leader_category_mobile_1 --><\/p><\/div>\n<p>[ad_2]<br \/>\n<br \/><a href=\"https:\/\/foodandtravel.mx\/pangea-un-festin-regiomontano-en-el-festival-gastronomico-5-de-50\/\" target=\"_blank\" rel=\"noopener\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] Chefs William Gonz\u00e1lez Berist\u00e1in y Eduardo Morali, of the restaurant Pangea, located on the site 14th in the list of The 50 best restaurants in Latin America, captivated the attendees of the Gastronomic Festival 5 of 50 of Food and Travel with creations that highlighted the products from the north of the country and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5205","post","type-post","status-publish","format-standard","hentry","category-puerto-morelo-mexico"],"_links":{"self":[{"href":"https:\/\/puertomorelostravelagency.com\/es\/wp-json\/wp\/v2\/posts\/5205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/puertomorelostravelagency.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/puertomorelostravelagency.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/puertomorelostravelagency.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/puertomorelostravelagency.com\/es\/wp-json\/wp\/v2\/comments?post=5205"}],"version-history":[{"count":0,"href":"https:\/\/puertomorelostravelagency.com\/es\/wp-json\/wp\/v2\/posts\/5205\/revisions"}],"wp:attachment":[{"href":"https:\/\/puertomorelostravelagency.com\/es\/wp-json\/wp\/v2\/media?parent=5205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/puertomorelostravelagency.com\/es\/wp-json\/wp\/v2\/categories?post=5205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/puertomorelostravelagency.com\/es\/wp-json\/wp\/v2\/tags?post=5205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}