Forty-five chefs from different parts of Mexico and abroad will participate in the Second Congress of Gourmet Ambassadors, in the Pueblo Mágico (Magic Town) of Espita, from October 31 to November 2, in which local specialists and traditional cooks will coexist with the guests to preserve traditional ancestral food.
The first edition was also in Espita, but this time at the closing, which will take place on November 2, they will pass the baton and the “Fuego Nuevo” to Chile, where the third edition of this event seeks to ensure that the 45 chefs who will participate in the challenge can mix their knowledge and flavors with Yucatecan cuisine.
In a press conference, the organizers reported that it will be an event where they can attend to taste the dishes prepared for free, since only on the closing day will it be an event limited to the chefs because their participation will be awarded in a private event.
The president of this organization, Chef Wálter Tun Dzul, commented that as part of the activities on the first day, through a workshop, the members will be divided into teams and prepare regional Yucatecan dishes, but giving them the touch of their traditional cuisine from their place of origin or the country they live in. Something important is that they cooked with firewood and used local elements.
“In addition, what they will eat during the days of the congress will be prepared by a group of traditional cooks from the region, but in the same way, the specialists who participate will support them in preparing the dishes so that they have greater learning. Furthermore, the aim is to ensure that traditional food does not disappear and that the world knows that Yucatán is more than cochinita and relleno negro, that it has a wide range of dishes,” he noted.
He commented that the meats they will cook are the same ones that the ancestors used: rabbit, deer, gopher, wild boar, and, if possible, armadillo. He added that the condiments and some ingredients will have to be prepared by themselves manually, as traditional cooks do.
On November 2, a “banquet for the souls” will be held and the participants will be part of the preparation of the dishes; An altar will be set up and the elements that the food they cook should include will be explained to them and they will learn about ancient Mayan traditions.
Chef Saltiel de la Cruz Alejandro explained that the activities will take place in the “Los Morales” and “Wayak de Kuk” villas.
He indicated that among the participating countries are Italy, Spain, France, Belgium, Morocco, the United States, Chile, Ecuador, Honduras, Argentina, Peru, Salvador and Bolivia, as well as chefs from Quintana Roo, Mexico City and Chihuahua, among others.
“We gourmet ambassadors are seeking to rescue the old cuisine, that of the ‘chichi’ (grandmother), of mother, aunt, of grandparents, so that we continue along that path, and the new generations of chefs know it so that they come closer so as not to lose this tradition,” he said.
TYT Newsroom
