26-10-2017
Ceviche vampiro con sangrita by Martha Ortiz, restaurant Dulce Patria in Mexico City
2. see part one Of course, Mexican cuisine is also feminine. The most famous female chef is Martha Ortiz. For years now, restaurant Dulce Patria has been enhancing the flavours and colours of Mexico. With her impeccable taste, Martha represents the female side of her country, showing that there’s beauty, sensuality and elegance in Mexico. Through her dishes, she explains how Mexican cuisine has a history of overlapping countries, a very complex and deep history. Remarkable recipes in her restaurant are Ceviche vampiro con sangrita or National guacamole with pomegranate and fresh cheese, recalling the colours of the national flag.
Toluca is 70 km from the Mexican capital: here Pablo Salas, chef at Amaranta, presents the culinary tradition and products of the region where he was born. His creations celebrate the local context, enhancing typical elements of the area: chile manzano, trout, crayfish, pork, mushrooms, rabbit. His most emblematic dishes are Beef tongue in peanut sauce and Texcaltitlán salmon trout.
Alejandro Ruiz, Casa Oaxaca
Mexican cuisine is now increasingly popular even thanks to many successful restaurants outside Mexico, such as Enrique Olvera’s Cosme in New York and, recently opened in the British capital, Martha Ortiz’s Ella Canta; it has many young and ambitious chefs such as Francisco Ruano of restaurant Alcalde in Guadalajara ("One to Watch Award 2016" in the Latin America’s 50 Best Restaurants), Rodolfo Castellanos of restaurant Origen in Oaxaca (winner of the first season of Top Chef Mexico) or Adriana Cavita of Peyotito, also in London.
Translated into English by Slawka G. Scarso 2. The end
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Chef, journalist, a Phd in Italian linguistics, author of books on the theme, experiences that converge in the same profession, from writing to cooking, from cooking to journalism and back to cooking. The same that led him to write for Mexican magazines such as Protocolo, Saborearte and Siempre