One of the problems with crops is diseases that destroy harvest and spread quickly. Farmers have many solutions, such as fertilizers or crop rotation. In Mexico, however, maize disease was treated in a very different way. Centuries ago, the Aztec tribes realized that they could make use of infected plants. Corn stalk is a plant […]
At the core of Chef Albert's culinary ethos lies a profound connection with the product and a deep appreciation for its seasonality. He passionately declared, "This is my karma—what is the product? This is what characterizes my work—the product, the seasonality of the product."
A profound exploration of this culinary globalization occurred during the enlightening event, Food Meets Science, where Chef Debora Fadul (DIACA), in collaboration with producer Carmen Rueda (Traspatio Maya), delved into the critical importance of communication at the level of individual ingredients for both chefs and farmers.
"Since childhood, the color black has been associated with mysticism for me," says Mexican Chef Roberto Solís.
The first Mexican-inspired dish from the restaurant’s repertoire presented by Diego Guerrero in front of the audience was Cochinita Pibil.
Nestled in the heart of the Mexican landscape, the Yucatan Peninsula holds a rich history, vibrant culture, and a culinary tradition that stands out. Yucatecan cuisine brings forth a selection of extraordinary products that define this captivating state. Sour in the best meals The naranja agria or sour orange is a traditional fruit of Yucatan, […]