Estado de México gastronomy presentation in Paris, Digi Mart USA News (Nezahualcóyotl, Mexico): The government of Nezahualcóyotl, led by Adolfo Cerqueda Rebollo, reported that everything is ready for the people selected through the “Tesoros Gastronómicos del Estado de México” call to travel to Paris, France. They will represent the state’s cuisine at the Festival Gastronomique “Sabor a México-París,” scheduled for November 21 and 22 and organized by the Paris-México Association.
In the Young University Talent category, the selected participants are Montserrat Agüero Gutiérrez of Huixquilucan, from Universidad Anáhuac Norte; Sarah Rojas Hernández of Nezahualcóyotl, from Conalep 3; Avril Ignacio Rodríguez of Coacalco de Berriozábal, from Universidad Lucerna; and Juan Pablo Bernal Pedroza of Tenancingo, from the Universidad Autónoma del Estado de México.
In the Traditional Cooks category, Daniel Pedroza Valenzuela of Tenancingo, whose specialty is tacos de obispo, will travel, along with Cianey Guadarrama Arias of Santiago Tianguistenco, who will present tlacoyos de haba, and Hermelindo Díaz of Coatepec Harinas, a specialist in beef head tacos.
In the Traditional and Ancestral Beverage Producers category, the selected producers are Alicia Brito of Mezcal El Cartucho, Santos Guadarrama of mezcal La Sacha, and Carlos Eduardo Salgado Salmerón of mezcal El Cabrigo. Before the festival, the delegation will carry out the preparations and cooking required for the masterclasses, with chef Mercedes Ahumada of Chicahualco, State of Mexico, contributing dishes from her restaurant.
On November 19, the delegation will visit the Le Cordon Bleu Paris campus, where they will take part in the masterclass “Du maguey à la table: une histoire de transformation et de transmission,” led by Eleana Contreras. The visit will also include an exchange of experiences among students, traditional cooks and producers of ancestral beverages, focusing on the greatness and culinary tradition of the State of Mexico.
On Friday, November 20, the selected participants will attend the opening of the Sabor a México-París festival at the Embassy of Mexico in France.
Students in the competition will also help prepare a dinner and a brunch based on the State of Mexico’s cuisine, with support from chefs Axel García, a gastronomic promoter from Nezahualcóyotl, and Ileana Gómez, of Le Cordon Bleu México and Universidad Anáhuac, at the Isana Paris restaurant of chef Jean René Chassignol.
