{"id":6527,"date":"2022-08-24T06:08:29","date_gmt":"2022-08-24T06:08:29","guid":{"rendered":"http:\/\/puertomorelostravelagency.com\/the-chefs-participated-in-food-and-travels-5-de-50-gastronomico-festival\/"},"modified":"2022-08-24T06:08:29","modified_gmt":"2022-08-24T06:08:29","slug":"the-chefs-participated-in-food-and-travels-5-de-50-gastronomico-festival","status":"publish","type":"post","link":"https:\/\/puertomorelostravelagency.com\/es\/the-chefs-participated-in-food-and-travels-5-de-50-gastronomico-festival\/","title":{"rendered":"The chefs participated in Food and Travel’s 5 de 50 Gastron\u00f3mico Festival"},"content":{"rendered":"

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The Gastron\u00f3mico Festival 5 de 50 de Food and Travel will celebrate its second edition from November 16 to 21<\/strong> in Hotel Xcaret Arte,<\/strong> to the Mayan Riviera.<\/strong> It will be one sybaritic celebration that will bring together five chefs<\/strong> whose The restaurants are listed<\/strong> of the The 50 best restaurants in Latin America.<\/strong><\/em> everyone they will offer a dinner with dishes<\/strong> specially designed for the occasion. Photos: Charly Ramos and courtesy. <\/em><\/p>\n

The participating chefs will be Janaina Rueda<\/strong><\/em>originating from Sao Paulo, Brazil.<\/strong> She always wants to open a restaurant where they will serve popular and home cooking<\/strong>. And so he did. Together with his partner, the Chief Jefferson Rueda,<\/strong> inaugurate At Casa do Porco<\/em>,<\/strong> of home cooking, with pork as the main element.<\/p>\n<\/p>\n

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A part of 2016, At Casa do Porco<\/strong> has been placed on the list The 50 best restaurants in Latin America,<\/strong> occupying the 11th place in 2021,<\/strong> and he has succeeded number 7 in The 50 best restaurants in the world<\/em>.<\/strong><\/p>\n<\/p>\n

Brazil presented at the Gastron\u00f3mico Festival 5 of 50 by Food and Travel<\/h2>\n<\/p>\n

The next chef is also of Brazilian origin. Rodrigo Oliveira<\/strong><\/em> Foray into the gastronomy of your youth. Work together with his father, Jos\u00e9 de Almeida<\/strong>in the Mocot\u00f3 restaurant<\/em>,<\/strong> in S\u00e3o Paulo, and it was in 2001 when he was left in charge of the family business.<\/p>\n<\/p>\n

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Its philosophy is based on inclusion of food before its exclusivity.<\/strong> Use go Common ingredients from the region and the elaboration of an extraordinary way.<\/strong> In 2021, ranked 23rd among the top 50 restaurants in Latin America. Don’t miss it at the Gastron\u00f3mico 5 de 50 Festival.<\/p>\n<\/p>\n

Two great ones from Peru<\/h2>\n<\/p>\n

The Peruvian Jaime Pesque<\/strong><\/em> the other of the chefs who will participate in the Food and Travel Gastron\u00f3mico 5 de 50 Festival. His visit to several restaurants with Michelin stars in Italy and Spain<\/strong>included El Celler de Can Roca,<\/strong> they left him a deep understanding of technique and love for the product, which he perfected with his own style upon his return to Peru, at the front of Al Grano,<\/strong> where he ran his first kitchen.<\/p>\n

In 2008, removed from the restaurant insignia: Maya,<\/strong> where he proposes contemporary Peruvian cuisine.<\/strong> In its menus search visualize the traceability of indigenous products and combine contemporary culinary techniques<\/strong> with local products. In 2019, Mayta<\/em> entered the list of the 50 best restaurants in Latin America<\/strong> with the 49th position, in 2021 he obtained the 56th, although in The 50 best restaurants in the world 2022 deserved the 32nd step.<\/strong><\/p>\n<\/p>\n

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Another of the chefs participating in the Gastron\u00f3mico Festival 5 de 50 is Jos\u00e9 del Castillo.<\/strong> His path in gastronomy began at the hands of his mother, Mrs. Isolina Vargas<\/strong>when she opened a small restaurant called The Network<\/strong>, in 1981, in Lima. Without embargo, the twists and turns of life meant that they would study Communication and Administration, until in 2001 he took the reins of the family business.<\/strong><\/p>\n

14 years later he inaugurated Isolina<\/strong>where, in a tribute to his mother<\/strong>, he rescued the Peruvian flavors of yesteryear with a contemporary touch.<\/strong> In 2015, the year of its opening, admission to I placed 41 on the list of Latin America and in 2021, it remained at number 24.<\/strong><\/p>\n<\/p>\n

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Mexican talent<\/h2>\n<\/p>\n

Mexican talent is essential in this edition of Food and Travel’s 5 de 50 Gastron\u00f3mico Festival, and it will be the mexican Pablo Salas<\/em>,<\/strong> who assures that his love for recipes pushed him to be self-taught.<\/strong><\/p>\n

In 2010 it was inaugurated amaranth,<\/strong><\/em> Contemporary Mexican Cuisine<\/strong>a restaurant that elevates traditional flavors<\/strong> and presents them with a contemporary touch. This led him to position in 2014 at step 41 of the 50 best restaurants in Latin America<\/strong> and in 2021 it is in position number 44.<\/p>\n<\/p>\n

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What are you waiting for to save your place in the Gastron\u00f3mico Festival 5 of 50 of Food and Travel? The cost per couple<\/strong> (two people in double employment) to be part of it exclusively event<\/strong> is $5,800; includes everything except air transportation. Report and compare: [email\u00a0protected]<\/em><\/strong><\/p>\n

Meet the bosses who participated in the first edition<\/strong> <\/em>of the Gastronomic Festival 5 of 50 of Food and Travel.<\/p>\n<\/p><\/div>\n