Chefs from Guanajuato conquer palates in Vallarta Nayarit Gastronomica 2022, where the quality of the authentic cuisine of Guanajuato is recognized
Chefs from Guanajuato conquer palates in Vallarta Nayarit Gastronomica 2022, where the quality of the authentic cuisine of Guanajuato is recognized
It’s already 6 years of Guanajuato in the “Vallarta Nayarit Gastronomica”
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Vallarta/Gto News
Chefs David Quevedo Olvera and Luis Enrique Yanez Castaneda surprised renowned chefs with Michelin stars and national and international gastronomy professionals with their culinary art, inspired by the State of Guanajuato. in the 14th edition of the Vallarta Nayarit Gastronomica (VNG), in Puerto Vallarta and Riviera Nayarit.
In the two most beautiful ports of Mexico, the 2 Chefs brought together endemic ingredients of Guanajuato and evoked a set of sensations by mixing the history and traditions of the Guanajuato destinations in their winning tapas:
- “Ceremonial Taco” and
- “Lent Taco”
in the Cooking Show “Sustainable Gastronomy, Guanajuato vision”, in a tasting at the “Guanajuato Si Sabe” stand and in a luxurious Gala Dinner.
“We are proud to share with you our history transformed into flavors and aromas, considering our traditional kitchens and haute cuisine. In Guanajuato we recognize the talent and professionalism of David and Enrique, chefs who once again raise up the name of Guanajuato with the creativity of their tapas”, noted Juan Jose alvarez Brunel, Secretary of Tourism of Guanajuato.
Enrique, born in San Miguel de Allende, created the tapa “Taco de Cuaresma” this year and was the winner of the “Guanajuato Si Sabe” State Pinchos and Tapas Contest. “Kike”, a gastronomy student, prepared 300 of these tapas and gave them to students and gastronomy professionals to taste, and they recognized the talent of the Guanajuatense.
“’Taco de Cuaresma’ has endemic ingredients from Guanajuato and also ingredients from the Milpa that we eat daily, mainly corn, chili, squash blossoms and purslane; it is the reconstruction of a traditional dish that is eaten during Lent and that I have eaten since I was very young”, said Luis Enrique.
On this tapa “I proudly represent my city, San Miguel de Allende, its colors and its traditions. My experience at VNG has been the best, I met, lived and shared the kitchen with great Mexican and foreign chefs. I take with me experience, friendships and the knowledge of new flavors and ingredients; in addition to the satisfaction that the attendees of the event liked my tapa”, highlighted the chef from San Miguel.
David Quevedo, originally from San Luis de la Paz and champion with the first place in the “V World Tapas Championship” in Valladolid, Spain, prepared -with the help of Luis Enrique- the fifth time of the VNG Gala Dinner.
The chef once again delighted a new audience, including Dominique Crenn, the first female chef in America to be awarded three Michelin stars, and 79 more diners, with his winning tapa, “stu,ffed chili with rabbit stew wrapped in a ceremonial tortilla, mounted in a paper Galerena”.
“I am honored to represent Guanajuato again. This tapa is the representation of Ceremonial Taco, it takes the meaning of the sacrifice made by the traditional cooks of the Chichimeca and Otomi civilization, to deliver a tapa to their family”, said chef Quevedo.
This year the gathering was on the 14th. edition -which takes place from October 12 to 18- and reunites sommeliers, Mixologists, Chefs with Michelin Stars and 50 Best, Celebrity Chefs, Top Chefs, State Ambassador Chefs, and Gastronomy students.
All of them recognized the quality of the authentic cuisine of Guanajuato, a destination that, for the 6th. year, shows, celebrates and shares in “Vallarta Nayarit Gastronomica” with the motto “Sustainability”.
Gastronomy is one of the most important segments that attracts tourism to Guanajuato destinations.
Regarding the main motto of this edition of VNG, the Secretary of Tourism pointed out that sustainability implies a “change of attitude, a change of consciousness and consumption, if we are aware of what we are doing and we do it conscientiously, we are going to to be able to make that change that we need.”
Just like David and Enrique, “we need a participatory sector. The GOvernment has the goal of provoking the conditions for someone who offers something and that whoever demands it finds it. At SECTUR we support the Tourism value chain with the aim of raising the name of Guanajuato”, said Juan Jose Alvarez Brunel.
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