Míriam Peraza Rivero served 10,000 tacos because the people just love the taste of Yucatecan food….
CHICAGO — In a pleasant breakfast among colleagues, cook Míriam Peraza Rivero recalled her experience participating in the 2017 Chicago International Gourmet Festival, held at Millennium Park, where Yucatan’s gastronomic power was in evidence.
“Everyone was making good comments and coming back for more. In the end there was no shortage of phrases such as: ‘the best meal of the event is this cochinita or this relleno negro’, and that was a way of saying that we did things right,” highlighted Miriam Peraza.
At that event they represented Mexico, Jalisco and Yucatan, with Miriam being the only cook who attended accompanied by her son.
Cook Míriam Peraza, at her Restaurant Manjar Blanco at Santa Ana. (Photo: Diario de Yucatán)
She says that Yucatecan gastronomy was well accepted in the neighboring country and by the visitors who attended the event, which brought together people from many parts of the country.
One day before flying to Chicago she was in Mexico City, where she experienced the September 19 earthquake. And although her children and relatives told her to return to Merida immediately, she had a commitment to gastronomy, to Yucatan and to Mexico that she had to meet. For more than 48 hours, she delighted the people with traditional stews like cochinita pibil, relleno negro and escabeche.
She owns the restaurant Manjar Blanco in Merida and assures that this was a great experience, and a great success for the state government and the State Secretary of Tourism Saul Ancona Salazar.
The cook reported that one of the concerns was the space where she was going to cook and that she would have the necessary supplies, so she took the necessary ingredients. Then she made around ten thousand tacos to represent the most emblematic Yucatecan meals.
Source: yucatan.com.mx
