{"id":5345,"date":"2021-10-15T23:29:04","date_gmt":"2021-10-15T23:29:04","guid":{"rendered":"http:\/\/puertomorelostravelagency.com\/the-colombian-caribbean-at-the-gastronomic-festival-5-of-50\/"},"modified":"2021-10-15T23:29:04","modified_gmt":"2021-10-15T23:29:04","slug":"the-colombian-caribbean-at-the-gastronomic-festival-5-of-50","status":"publish","type":"post","link":"https:\/\/puertomorelostravelagency.com\/es\/the-colombian-caribbean-at-the-gastronomic-festival-5-of-50\/","title":{"rendered":"the Colombian Caribbean at the Gastronomic Festival 5 of 50"},"content":{"rendered":"

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Representative of a new generation of Colombian chefs<\/strong> which are deepening in the roots of their lands,<\/strong> creator of a gastronomic research project<\/strong> that explores going on different gustatory nuances of the Colombian Caribbean and<\/strong> holder of a touch of tropical elegance,<\/strong> the the chef Jaime Rodr\u00edguez<\/strong><\/em> was one of those responsible for bringing color and flavor to the Gastronomic Festival 5 of 50 of Food and Travel<\/em>,<\/strong> presented by Hugo Boss, S. Pellegrino and Toyota.<\/strong> Through his dishes took us to Cartagena de Indias,<\/strong> where is his restaurant Celele<\/strong>,<\/em> which occupies the step number 49<\/strong> in the list of The 50 best restaurants in Latin America<\/strong><\/em>. Text: Cynthia Ben\u00edtez \/ Photos: Charly Ramos.<\/em><\/p>\n<\/p>\n

Celele’s natural banquet<\/h2>\n<\/p>\n

On the edge of a paradise cove<\/strong>, in a natural cave that rises as one of the most privileged corners of the Hotel Xcaret Mexico<\/em><\/strong>, the menu of eight times<\/strong> which represents the biodiversity of the Colombian Caribbean,<\/strong> by means of endemic fruits, vegetables and flowers<\/strong>. The food was accompanied by wines from Casa Madero<\/strong><\/em>, carefully married by the sommelier<\/em> Sandra Fern\u00e1ndez<\/strong>.<\/p>\n

The headquarters of the presentation of the the chef Jaime Rodr\u00edguez<\/strong> was the BIO restaurant<\/strong><\/em>, within the facilities Hotel Xcaret Mexico<\/strong> and who is in charge of the Chef Miguel Bautista<\/strong> which creates a vegan \/ vegetarian cuisine<\/strong>. The space was ideal as it complemented the sensory experience, thanks to the tropical atmosphere<\/strong> which gives its eco-integrative architecture.<\/p>\n<\/p>\n

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To the rescue of Colombian biodiversity<\/h2>\n<\/p>\n

He the chef Jaime Rodr\u00edguez<\/strong> he told us that since he has use of reason he knew he wanted to dedicate himself to cooking<\/strong>. He told us that he went with his mother to the market square and helped her with her gastronomic events<\/strong>. When I was studying high school, in the town of Boyac\u00e1, in Colombia,<\/strong> he intended to be a cook. His mother supported him and went to study in the municipality of Tunja<\/strong>, northeast of Bogot\u00e1. Since then, takes 15 years between ingredients and recipes.<\/strong><\/p>\n

The key moments in which the evolution in their way of cooking<\/strong> That’s when he worked with them Colombian chefs Luis Ernesto Forero Rodr\u00edguez and Jorge Rausch.<\/strong> But the watershed of his career was five years, with the Invention and participation in Caribbean Lab Project<\/em><\/strong>, which is dedicated to researching the traditional Colombian cuisine and rescuing the country’s biodiversity,<\/strong> focusing on the Colombian Caribbean.<\/p>\n

“I am inspired by the whole indigenous culture<\/strong> and in all the crossbreeding of the Colombian Caribbean,<\/strong> because we have ancestry from Arab, African, European and indigenous culture. In the aesthetics of my dishes I highlight the colorful part<\/strong> and I make it from fruits and flowers “, said chef Jaime Rodr\u00edguez.<\/p>\n<\/p>\n

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Caribbeanize<\/em> from Colombia to Mexico<\/h2>\n<\/p>\n

to read BIO circular tables<\/strong> they will be decorated with flowers, one per hour before autumn, he begins with the caribbean party,<\/strong> on vaja main ingredients were betrayed from Colombia.<\/strong> He tasting menu<\/strong> and some of the new dishes from Celele<\/strong>, restaurant member of the list of best restaurants in latin america<\/strong> they were served to the delight of the attendees of the Festival 5 of 50.<\/strong><\/p>\n

We start with one Celele’s classic:<\/strong> casabe cordob\u00e9s<\/strong> (bread of indigenous cassava flour) in the form of toast. Wow spread with creamy sesame butter,<\/strong> brought from Colombian municipality of Sincelejo,<\/strong> which gave a unique flavor to the dish. We continue with one snapper cured in bougainvillea salt<\/strong> and with milk-fermented mandarin lemon mayonnaise<\/strong>; his presentation was poetic, since it looked like a bougainvillea flower<\/strong>. White wine was chosen as a pairing Casa Madero Chenin blanc Organic Grapes 2019<\/strong>, with aroma of wet wool and citrus flavor.<\/p>\n<\/p>\n

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Salty fruits and sweet flowers<\/h2>\n<\/p>\n

The dishes of chef Jaime Rodr\u00edguez show that fruits are the ideal ingredient for all types of meals.<\/strong> \u201cI think there is a lot to show in Colombia.<\/strong> As a country we are a lot famous in the subject of fruits<\/strong> and it’s a topic to keep exploring,<\/strong> Not only in the sweet, there are other ways to finderar the Use of fruits and flowers in savory dishes<\/strong>\u201d.<\/p>\n

He ax callus<\/strong> with cold coconut sauce he checked it.<\/strong> With a touch of lime and fermented cranberry handle <\/strong>(type of cane distillate) if managed to balance the taste of herbal oil,<\/strong> sea \u200b\u200blettuce and salicornias, getting one fresh combination, with a very elegant touch of acidity.<\/strong> Accompanying was chosen for white wine Casa Madero 100% Chenin Blanc Organic Grapes 2019.<\/strong><\/p>\n<\/p>\n

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Conscious dishes<\/h2>\n<\/p>\n

One of the times that surprised palates was that of earmuff seed textures<\/strong>, which come from the tree Enterolobium cyclocarpum <\/em><\/strong>which is found in the tropical dry forest. He the chef Jaime Rodr\u00edguez<\/strong> we are told that this recipe premiered at the event.<\/strong> His main goal was that, through this 100% vegan dish<\/strong>, the biodiversity of this forest,<\/strong> because the ecosystem is in danger.<\/strong> The dish consisted of different presentations of the seed, as in paste and puree.<\/strong> The pairing that accompanied it was negg member of Casa Madero: the Orange Wine 2018,<\/strong> 100% colombard grape variety, with marked citrus flavors.<\/p>\n

“It is an honor to have this talent so young<\/strong>. Today we tried something really different, very daring, but very apt<\/strong>\u201dHe said Franco Maddalozzo<\/strong>, Director of Gastronomy at Hoteles Xcaret, to congratulate chef Jaime Rodr\u00edguez and the service team Hotel Xcaret Mexico.<\/strong><\/p>\n<\/p>\n

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To conclude the meal, we savored one combination of chocolate and red pepper sorbet,<\/strong> at the bottom of the dessert came a Tropical dry forest seed crumble.<\/strong> Decoration is used chili paper, tamarind gel and chili powder.<\/strong> The softness of the ice cream and the seeds were the key to the sweetness. Another point in his favor was the dessert wine Late Harvest 2020,<\/strong> made with grape seed and gew\u00fcrztraminer.<\/p>\n

Start tasting Celele flavors in the paradise<\/strong> embracing Xcaret Hotels was a experience that seduced us with the most unexpected flavors of Colombia. <\/strong>There is still much more to tell about this first edition of the Gastronomic Festival 5 of 50,<\/strong> Don’t miss the following chronicles!<\/p>\n

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