The Ruta de la Milpa begins with a reception in San Pedro Atocpan, from here the attendees are taken to a breakfast among organic nopales. You have to meet him!
This project of Chef Jorge Corsicatakes you on a tour between the milpas and the fields of high milpa, to know its gastronomy and have a culinary experience from the origin. The Route of the Milpa It is based on two principles: the use of products from the milpas located in the region, the dissemination of sustainable projects and the recovery of traditional cooking techniques. Join us to discover this route full of unique culinary experiences.
Eat, enjoy and share!
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The communities of Milpa Alta have privileged regions with milpas – ideal microclimates for the production of corn, beans and squash – elements that make possible the development of ingredients free of pesticides and little traceability, which are distributed in the surrounding areas. In addition, the hard work of the farmers helps maintain the local economy and promotes local consumption, respecting market prices.
The Route of the Milpa begins with a reception San Pedro Atocpan, From here, the attendees are taken to a breakfast among organic nopales, where the care of the plant, the way of harvesting and how to consume it are explained to them. On this tour, lunch is made in the nopaleras of High Milpa; A small fire begins to heat up the huge comal where nopales, chiles, onions and tomatoes are roasted for the tatemada sauce that will accompany everything. The placero taco with handmade tortilla is one of the most pleasant experiences of this tour.
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After a tortilla and nixtamal workshop, he teaches you the origin of colored tortillas with Creole corn. Laurencia Melo is the cook in charge of giving you the best tips so that your tortillas are thin, soft and delicious, she also explains the importance of corn in the area and in the daily diet of Mexicans. In the Route of the Milpayou can choose between the seasonal tamale workshop and the traditional mole workshop, in the latter you visit a mole production factory with more than 45 years of experience.
We had to live this experience with Sake Nami, the only Mexican sake, made under traditional Japanese technique. Which has three styles: Junmai – a sake, with fruity notes and light flavor -, Junamai Gingo – a semi-dry sake with notes of yeast -, and Junmai Daigingo – a highly complex sake, with floral aromas – the latter is from ultra-premium quality and is the brand’s most awarded sake.