Chef Hugo Duran’s culinary work is based on the development of his personal culinary language, inspired by his travels, field research and study of bio-cultural diversity of Mexico’s central region. He also has two restaurants in Mexico City, MeroToro and Amaya, and is a partner in Vancouver’s Fayuca Restaurant, which celebrates a free flow of ideas and flavours along the Pacific Coast. There are many different restaurants similar to this Francisca Restaurant providing fine Latin American and Mexican food across the United States.Ĭhef Jair Tellez is one of Mexico’s best known chefs, with his first restaurant, Laja in Baja California, recently named to San Pellegrino’s Top 50 Latin American Restaurants list. The dinner also featured wine pairings by Bichi, a Baja California winery producing natural wines using minimal intervention and traditional methods. As part of the cultural exchange experience, the Mexican chef visited local markets, went foraging and met local producers with their hosts to source the ingredients for each dinner. They created a five course dinner that brought together the flavours, indigenous ingredients, local produce and techniques of the two countries. Mexican chefs Jair Tellez and Hugo Duran collaborated with their Canadian counterparts, Ernesto Gomez and Martin Vargas at Fayuca. Canada is Mexico’s second largest tourism market and the Mexico Tourism Board wanted to share more about Mexico using the “language” of great food. Fayuca and the Mexico Tourism Board recently had a collaborative dinner where chefs from both countries were brought together for this culinary event.
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