{"id":5341,"date":"2021-10-13T22:02:49","date_gmt":"2021-10-13T22:02:49","guid":{"rendered":"http:\/\/puertomorelostravelagency.com\/ambassador-of-mexican-cuisine-at-the-gastronomic-festival-5-of-50\/"},"modified":"2021-10-13T22:02:49","modified_gmt":"2021-10-13T22:02:49","slug":"ambassador-of-mexican-cuisine-at-the-gastronomic-festival-5-of-50","status":"publish","type":"post","link":"https:\/\/puertomorelostravelagency.com\/es\/ambassador-of-mexican-cuisine-at-the-gastronomic-festival-5-of-50\/","title":{"rendered":"ambassador of Mexican cuisine at the Gastronomic Festival 5 of 50"},"content":{"rendered":"

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Gerardo V\u00e1zquez Lugo<\/strong> was the star of one of the nights of our first edition of the Gastronomic Festival 5 of 50 of Food and Travel<\/strong>. The chef of the restaurant Nicos<\/strong><\/em> served his traditional mexican cuisine<\/strong> in the restaurant Arenal,<\/strong> a space of comfortable food<\/em> which uses regional ingredients<\/strong> commanded by the to Orlando Trejo<\/strong>, ca Hotel Xcaret Arte<\/strong><\/em>. Get to know each of the dishes that were served in one Culinary evening where tradition is discussed<\/strong>! Photos: Charly Ramos.<\/em><\/p>\n<\/p>\n

Gerardo V\u00e1zquez Lugo a consolidated career<\/h2>\n<\/p>\n

With more than 25 years of career,<\/strong> the cap Gerardo V\u00e1zquez Lugo,<\/strong> who at some point worked as an architect, is in charge of Nicos to Mexico City<\/strong>, located on the step 31 from the list<\/strong> of the The 50 best restaurants in Latin America.<\/strong><\/em> This is one of the chefs who led at the time this movement is needed to resume Mexican products<\/strong> and encourage direct dealing with suppliers.<\/p>\n

Disciple of Alicia Gironella De ‘Angeli<\/strong> y Giorgio De ‘Angeli,<\/strong> since he entered the restaurant-school El Taj\u00edn<\/strong>, Gerardo V\u00e1zquez Lugo designs one traditional mexican cuisine<\/strong> unpretentious,<\/strong> to recover those Values \u200b\u200bthat our gastronomy has always had<\/strong> and present them now in a current way.<\/p>\n

“Represent traditional Mexican cuisine in Latin American cuisines<\/strong> has taken me to be within this list.<\/strong> I have focused on the local and seasonal product<\/strong>. And this discourse, which is finally on trend around the world, is a bconstant search for a kitchen without despair,<\/strong> to use the product in its entirety and to respect the temporalities<\/strong>\u201d, Commented Gerardo V\u00e1zquez Lugo exclusively for Eat and travel<\/em> during the Gastronomic Festival 5 of 50,<\/strong> presented by Hugo Boss, S. Pellegrino and Toyota.<\/strong><\/p>\n<\/p>\n

A trip to Mexico<\/h2>\n<\/p>\n

\"Wines

Deepening in our roots, the seven time menu<\/strong> presented by chef Gerardo V\u00e1zquez Lugo in Arenal made a Tour of Mexico and was progressive<\/strong> in song to the flavor intensity is concerned<\/strong>. These dishes with influence from the Yucatan Peninsula, Michoacan and Tabasco<\/strong> they were tasted together with the wines from the Lomita<\/em>,<\/strong> Mexican winery of the Guadalupe Valley<\/strong> which was founded in 2009.<\/p>\n

“It simply came to our notice then Sandra Fern\u00e1ndez,<\/strong> who visited the winery before the winery opened. Our relationship with her is very close<\/strong> and in a cyclical way we are having fun. Now the stars lined up for that the dinner was married to Gerardo V\u00e1zquez Lugo<\/strong>, with whom we also have an excellent relationship “, he commented during the dinner Fernando P\u00e9rez Castro<\/strong>, owner of the winery, regarding the dumbbell he made with Sandra, sommelier<\/em> invited to the festival.<\/p>\n<\/p>\n

Snacks that make you travel<\/h2>\n<\/p>\n

\"Gerardo

From the Purepecha region we travel to the Mayan region<\/strong> with two snacks, thanks to the welcome time: apple slices with tzirita<\/strong> (chili paste) and j\u00edcama with sikil<\/strong> pak<\/strong> (pumpkin seed paste). This first time he was married to Lomita Sauvignon Blanc 2020,<\/strong> with fruity notes to citrus, guava and pear, silky and of good permanence.<\/p>\n

Chef V\u00e1zquez Lugo also prepared one consumed clarified with coconut water, white wine and seafood,<\/strong> with octopus, shrimp and mussels, flavored with anchovy seeds. For this dish was inspired by one family beach recipe made by her aunt Bety<\/strong> on coconut is put into GDP<\/strong> with the ingredients mentioned above. The subtle flavors were accompanied by the same Lomita Sauvignon Blanc 2020.<\/p>\n

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

\"Inflated

Flavors with origin<\/h2>\n<\/p>\n

How good representative of Tabasco<\/strong> \u2014State of origin of Jos\u00e9 Arias, sous<\/em> chef de Nicos who accompanied chef Gerardo to the festival -, the Mone of fish captivated palates<\/strong> for its seasoning and warmth. This is a homemade set, little known, looks like a tamal but without too much.<\/strong><\/p>\n

Estonian fish wrapped in banana leaves and holy leaf,<\/strong> with green banana and a stir-fry tied with it Pink Grenache 2019<\/strong>, with notes of fresh red fruits, honey and flowers. “I believe in creating restaurants, menus and working as something as a team.<\/strong> We need everyone and we learn from everyone. I am the interest also to attend such events because he knows other voices,<\/strong> enriching yourself with what you have learned \u201d, commented Gerardo V\u00e1zquez Lugo.<\/p>\n<\/p>\n

\"Gerardo

Recipes: living stories<\/h2>\n<\/p>\n

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

Sweet moment<\/h2>\n<\/p>\n

Following the non-waste kitchen line,<\/strong> The dessert came up to take advantage of the sponge cake cuts mixed in a ganache.<\/strong> “But suddenly we started going crazy adding more and more things until on a trip to Ecuador he incorporated tatemada vanilla ice cream<\/strong>\u201d, Revealed the chef Gerardo who finally served for him Gastronomic Festival 5 of 50<\/strong> a chocolate and wide chili truffle,<\/strong> with dark white tequila chocolate sauces, almond marzipan pearls and vanilla ice cream tattered with cocoa nibs.<\/strong><\/p>\n

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

\"Gerardo

\u201cLan idea to participate in the Gastronomic Festival 5 of 50 I loved<\/strong> because it is about presenting different visions,<\/strong> but in the end we all believe in the same thing. We all believe that Latin America is the future,<\/strong> the eyes of the world are turning to these kitchens<\/strong> 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<\/strong>\u201d, Concluded Gerardo V\u00e1zquez Lugo.<\/p>\n

Read the other haute cuisine experiences they lived in Gastronomic Festival 5 of 50<\/strong><\/em>!<\/p>\n

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